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Sunday, April 26, 2009
Recipe Source: My Mother-in-law.
Serves: 4 People.
Beaten Curd --- 1 cup
Water --- ½ cup
Besan --- 2 tsp
Green chilies --- 4 small
Red chili powder --- ¼ tsp (adjust according your taste)
Amaranth Leaves (Thotakura) --- 2 big strands
Coriander Leaves --- 5 strands
• Mustard seeds --- 1 tsp
• Cumin seeds --- ½ tsp
• Hing --- a pinch
• Dry red chilly --- 1 halved
• Curry Leaves --- a few
Clean and chop amaranth leaves along with the strands if they are tender.
Add water to the chopped leaves till they cover.
Cook them till they are done and keep them aside.
Add half a cup of water to the well beaten curds. Mix well and make buttermilk to medium thickness.
Add 2 tsp of besan to the buttermilk. Mix well without lumps with a whisk. (If you are not using a whisk for mixing mix besan in little water and add to the buttermilk.)
Chop green chilies to thin slices and to the butter milk.
Chop coriander leaves and add it to the buttermilk.
Heat a tblsn of oil in a pan. Season it with mustard seeds, cumin seeds, a pinch of hing, halved red chilly and curry leaves.
Turn the heat to low / sim and then add mixed buttermilk. Keep it for a boil. Add cooked amaranth leaves along with the cooked water. Mix well and turn off the heat.
Transfer it to a serving bowl.