Amaranth leaves are much loved in our home and take the form of stir fry, dal and stews in our daily meals. In recent past, I have used these nutritious greens along with chick pea flour (besan) to prepare fritters. They are easy to make, work great as appetizers for parties and also make for a wonderful tea time snack.

It’s a green(s)-intensive menu this week. Yesterday, it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

The flavor combination of today’s recipe is intriguing and enticing. Simple everyday Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds.

If you are fond of greens, especially Amaranth leaves aka Chauli, then I’d like to draw your attention to today’s quick and simple dish that not only adds color, flavor and aroma to your meal but loads of nutrition too. Sauteed greens are combined in a spiced yogurt sauce and garnished with coriander leaves.

A mild and sweet flavored stir fry using amaranth leaves and potatoes. I have used the leaves and tender stalks of amaranth that were par boiled and sauteed along with boiled potatoes in a paste of coconut, green chillis, ginger and cumin. Makes for a good side with rice or rotis.

One of the best things about Amaranth leaves is its availability through out the year. A regular green in our kitchen and most times I prepare a dry saute. Today’s recipe is a simple and quick stir fry and makes a good side with rotis and rice. The final sprinkle of roasted sesame powder adds a nutty taste to the fry.

I really appreciate this part of the year and even more farm fresh produce. This morning, my regular vegetable vendor brought home fresh Thotakura aka amaranth leaves. Isn’t it lovely cooking clean and fresh ingredients and transforming them into simple healthy meals?

Thotakura Pulusu with rice I have already blogged three recipes using chauli aka amaranth greens, Thotakura Pappu (dal), Thotakura Pesarapappu (with yellow moong dal and more of a stir fry dish) and Thotakura Vepudu (stir fry). For those who love these greens, here’s a popular dish from our parts, a tangy stew, Thotakura pulusu, made [...]

Nehal is always complaining that I cook greens every day and its always a challenge to get him to enjoy the flavor of greens in any form. Amaranth leaves are available almost all year round in our parts and its a very regular green at our home. There are quite a few varieties that we [...]