Stem Lettuce Tamarind Broth Recipe - Surri left behind by Amarnath Greens
A diabetic friendly South Indian Recipes recipe with green amaranth leaves - roughly chopped, tamarind - soaked in hot water and pulp extracted, onion - finely chopped. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside
tamarind - soaked in hot water and pulp extracted(20 grams) - 2
You will approximately 1-1/2 cups of tamarind water
tamarind - soaked in hot water and pulp extracted(20 grams) - 3
Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle
mustard seeds(1 teaspoon)sesame (gingelly) oil(1 tablespoon) - 4
Add the asafoetida, curry leaves and let it splutter
green amaranth leaves - roughly chopped(1 cup)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 5
Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft
green amaranth leaves - roughly chopped(1 cup)onion - finely chopped(1)tomato - roughly chopped(1)cloves garlic(10) - 6
Once the onions become soft, add chopped tomato and cook until it turns soft and mushy
green amaranth leaves - roughly chopped(1 cup)onion - finely chopped(1)tomato - roughly chopped(1) - 7
Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft
green amaranth leaves - roughly chopped(1 cup)onion - finely chopped(1)tomato - roughly chopped(1)sprig curry leaves(1) - 8
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
green amaranth leaves - roughly chopped(1 cup)tamarind - soaked in hot water and pulp extracted(20 grams)sprig curry leaves(1)teaspoons sambar powder(2)methi powder (fenugreek powder)(1 teaspoon)salt - to tastesalt - to taste - 9
Add additional water if required to adjust the consistency of the kuzhambu
tamarind - soaked in hot water and pulp extracted(20 grams) - 10
Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker
- 11
Once the Kuzhambu thickens, turn off the heat and serve hot
- 12
Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner
Rate this recipe
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Stem Lettuce Tamarind Broth Recipe - Surri left behind by Amarnath Greens
A diabetic friendly South Indian Recipes recipe with green amaranth leaves - roughly chopped, tamarind - soaked in hot water and pulp extracted, onion - finely chopped. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside
tamarind - soaked in hot water and pulp extracted(20 grams) - 2
You will approximately 1-1/2 cups of tamarind water
tamarind - soaked in hot water and pulp extracted(20 grams) - 3
Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle
mustard seeds(1 teaspoon)sesame (gingelly) oil(1 tablespoon) - 4
Add the asafoetida, curry leaves and let it splutter
green amaranth leaves - roughly chopped(1 cup)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 5
Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft
green amaranth leaves - roughly chopped(1 cup)onion - finely chopped(1)tomato - roughly chopped(1)cloves garlic(10) - 6
Once the onions become soft, add chopped tomato and cook until it turns soft and mushy
green amaranth leaves - roughly chopped(1 cup)onion - finely chopped(1)tomato - roughly chopped(1) - 7
Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft
green amaranth leaves - roughly chopped(1 cup)onion - finely chopped(1)tomato - roughly chopped(1)sprig curry leaves(1) - 8
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
green amaranth leaves - roughly chopped(1 cup)tamarind - soaked in hot water and pulp extracted(20 grams)sprig curry leaves(1)teaspoons sambar powder(2)methi powder (fenugreek powder)(1 teaspoon)salt - to tastesalt - to taste - 9
Add additional water if required to adjust the consistency of the kuzhambu
tamarind - soaked in hot water and pulp extracted(20 grams) - 10
Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker
- 11
Once the Kuzhambu thickens, turn off the heat and serve hot
- 12
Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner
Rate this recipe
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