Thotakura fry/Amarnath Leaves Fry ll Thotakura Kadala Pulusu/Amarnath Stalks in Tamarind Sauce

Before Marriage, when my mom asked me to water the plants, I used to find reasons to escape from that job. But after marriage, I came to know how much I miss those plants, flowers, Greens and veggies....

One thing I love the most is, going to the garden and pluck some fresh veggies and greens. Growing veggies and greens, sharing them with friends  and using them in recipes that's what my mom do and that's the thing I  miss so much.

I love greens and among them Amarnath/Thotakura is my all time favorite. We can use both the leaves and stalks of amarnath. 

Ingredients For Fry

• Thotakura/Amarnath Leaves - 1 bunch
• Salt to taste
• Oil - 1 tbsp
• For Tempering/Poppu
• Mustard seeds/Avalu - 1/2 tsp
• Jeera/Cumin seeds - 1/2 tsp
• Minnapappu/Urad dal - 2 tsp
• Chana dal/Senagapappu - 1 tsp
• Dry red chillies - 3 to 4
• Turmeric powder - 1/2 tsp
• Green Chillies - 2
• Garlic cloves- 10 (Skin removed)

Preparation:

• Pluck the leaves along with tender stems, Clean them, let all the water drain and chop them.

Let's prepare Amarnath Leaves Fry:

• Heat oil in a pan, add all ingredients under tempering and let them fry.
• Add Chopped Amarnath leaves to the tempering. Add turmeric powder, salt, mix and cook the leaves with lid on until the leaves are cooked.
• Water will oozes out from the leaves which will be sufficient to cook them.
• Serve with rice.

Ingredients For Pulusu/Tamarind Sauce

• Amarnath Stalks/Thotakura Kadalu - 2 cups (I took from 1 bunch)
• Onion - 1. medium
• Menthulu/Fenugreek seeds - 10
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Garlic cloves - 2
• Curry leaves - 1 spring
• Tamarind pulp - 2 tbsp or small lemon size Tamarind
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp or to taste
• Salt to taste
• Oil - 1 tbsp
• Water - 2 cups
• Coriander leaves for garnishing.

Preparation:

• 
  
• If not using tamarind pulp, soak tamarind in 1/2 cup hot water and extract pulp.
• Break the amarnath stalks into 1 inch piece and remove any fiber on sides and wash them and keep them aside.
• Finely chop onions.

Let's prepare Pulusu

• Heat oil in a pressure cooker, add fenugreek seeds, mustard seeds, cumin seeds, garlic and curry leaves and fry till  mustard seeds pops.
• Add onion and cook till tender (no need to brown them) and add amarnath stalks/thotakura kadalu and cook for a minute.

• Add tamarind pulp, 2 cups water, red chilli powder,salt and cook until 3 whistles.
• Garnish with coriander leaves and serve with rice.