Week 4 Day 1 of BM #57 -
This week, it is all about side dishes served along with the main dish. In my case, the main dish happens to be steamed rice. I had made this kadhi / majjiga pulusu when one of my friends had given me garden fresh Thotakoora / Amaranth leaves.
Though we relish kadhi in all its variety, this kadhi is very close to my heart. According to Ayurveda, Amaranth leaves are much more nutritious than Spinach. My in-laws are strong believers in the benefits of these leaves.
Thotakoora, washed and chopped 2 cups
Curds/Yogurt, beaten, 2-3 cups
Coconut fresh/frozen 2 Tbsp
Turmeric 1/4 tsp
Green Chillies 2-3 (or as per taste)
Ginger 1/2 inch piece
Dhania Powder 1 tsp (or more if needed)
Besan / Senagapindi / Chickpea Flour 2-3 Tbsp
Salt as needed
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida a pinch)
Method Of Preparation -
In a heated sauce pan, add oil and the rest of the seasoning ingredients.
After the mustard seeds pop, add the chopped thotakoora and saute until tender.
Make a paste of green chilies, coconut, turmeric, ginger and dhania(coriander) powder adding as much water as needed and set aside.
Whip the curds and the green chili paste until mixed and add it to the sauteed thotakoora.
In a small bowl, make a thin paste of chick pea flour/besan and water and set aside.
After the thotakoora - curd mixture comes to a rolling boil, reduce the flame and mix in the watery besan paste while briskly stirring to avoid lumps. Let the mixture simmer for a couple of minutes.
Sprinkle salt as needed and add more water to adjust the consistency. The kadhi thickens as it cools so keep that in mind when adding water.
The consistency is also a matter of preference. We prefer a thicker version whereas my mom prefers a thinner consistency.
Serve with plain tadka dal and rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.
Preparation Time 25 min