Category: Amaranth (Thotakura)

In Season: Fresh Amaranth with Green Chickpeas

May be it was the long gap of time we had or may be it was the long and tedious journey they did, but they looked much tired than we had expected. Our visual for my parents-in-law is almost four years old now. When we last saw them, they were very energetic and much stronger. I think it was the long tiring journey they had from India. After about ten days, they are now refreshed and active again. More than anything we are happy to see them after a long time and to be with them here. They are also enjoying the new home, place, and people around.

They have also given us hope that it is possible to age gracefully by living happy and eating healthy. That makes us feel better. Well, everything is related to food by some degree. One of the recipe techniques I have learned from them at Nandyala during my one year apprenticeship some ten years ago is pairing green leafy vegetables with some kind of legumes/beans. You can find countless recipes of this type at my old website. Here is one more. This time it is seasonal fresh amaranth leaves and fresh chickpeas. The recipe is simple, tastes great and makes a filling side dish for chapati or rice and dal combination.

Fresh Amaranth Leaf with Green Chickpeas
Fresh Amaranth Leaf with Green Chickpeas

Amaranth with Chickpeas

1 bunch fresh amaranth
1 cup fresh chickpeas, shelled or frozen
1 red onion and 2 green chillies
1 tablespoon grated coconut, fresh
1/4 teaspoon turmeric
1/2 teaspoon salt or to taste
From Masala dabba: tadka ingredients

Wash amaranth and finely chop leaves and tender stems. Chop onion and green chillies to small pieces.

In a large skillet heat a tablespoon of peanut oil over medium heat. From masala dabba, add a pinch each – cumin, mustard seeds and couple of curry leaves. Saute few seconds to fragrance. Add onion, green chilli. Saute for couple of minutes till onion becomes translucent. Add amaranth and fresh chickpeas. Cover the skillet and cook the leaves until they collapse and chickpeas are just tender, for about 6 to 8 minutes.

Add the coconut, salt and turmeric. Cook and stir for two minutes or more.

Serve warm with chapati or rice and dal. Makes about 4 to 6 side dish servings.

© Recipe and Photos Copyright 2009 Indira Singari.

Amaranth and Chickpeas Kura with Chapati ~ Meal Today


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