Thandu Keerai Puli Kuzhambu Recipe – Amaranth Greens in Tangy Curry
Thandu Keerai Puli Kuzhambu Recipe is a traditional Tamil Nadu Style tamarind based curry made with shallots or normal onion, sometimes with garlic and vegetables. It pairs well with the lentil based Kootus. Thandu Keerai Puli Kuzhambu Recipe is simple to make and therefore you can include them into your everyday meals.
Course : Lunch
Ingridients : 1 cup Green Amaranth Leaves , roughly chopped
20 grams Tamarind , soaked in hot water and pulp extracted
1 Onion , finely chopped
1 Tomato , roughly chopped
10 cloves Garlic
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/4 teaspoon Asafoetida (hing)
1 sprig Curry leaves
2 teaspoons Sambar Powder
1 teaspoon Methi Powder (Fenugreek Powder)
1 tablespoon Sesame (Gingelly) Oil
Salt , to taste
Salt , to taste
Instructions To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside. You will approximately 1-1/2 cups of tamarind water.Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle.Add the asafoetida, curry leaves and let it splutter.Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft.Once the onions become soft, add chopped tomato and cook until it turns soft and mushy.Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft.After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat. Add additional water if required to adjust the consistency of the kuzhambu. Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker. Once the Kuzhambu thickens, turn off the heat and serve hot.Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner.
Thandu Keerai Puli Kuzhambu Recipe – Amaranth Greens in Tangy Curry
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