Hi Friends
Today I have prepared a recipe in our lunch which most people in this generation don't know about. A delicious recipe with TOTAKURA KADALU. I prepared curry with tatakura kadalu with a combination of grounded delicious masala.
The stems of totakura (Amarnath leaves) need to be little fat and tender to make this curry. Our leafy vegetable seller brought these fresh stems today. These stalks have rich source of fibre, packed with proteins and nutrients.
During our childhood, these amarnath tiny plants were planted at back yard of our house. Now a days these are rarely available in the market. My grandmother used to cook this totakura kadala ava pettina kura perfectly. I also prepared in the same way and this is from her kitchen.
Let us see how I prepared it.
Ingredients
Tastes so good. Reminds me of my grand mother. It goes well with rice and good combination for roti.
My Note
Today I have prepared a recipe in our lunch which most people in this generation don't know about. A delicious recipe with TOTAKURA KADALU. I prepared curry with tatakura kadalu with a combination of grounded delicious masala.
The stems of totakura (Amarnath leaves) need to be little fat and tender to make this curry. Our leafy vegetable seller brought these fresh stems today. These stalks have rich source of fibre, packed with proteins and nutrients.
During our childhood, these amarnath tiny plants were planted at back yard of our house. Now a days these are rarely available in the market. My grandmother used to cook this totakura kadala ava pettina kura perfectly. I also prepared in the same way and this is from her kitchen.
Let us see how I prepared it.
Ingredients
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| Totakur Kadalu |
- Mature totakura stalks (kadalu) Few
- Fresh grated coconut 1/4 cup
- Green mirch 4 or 5
- Daniya 1/4 tbsp
- Kaskas (poppy seeds) 1 tbsp
- Salt to taste
- Oil
- Mustard seeds
- Cumin seeds
- Curry leaves
- First pluck the leaves from stalks.
- Peel the outer layer of the thick stems like we do for drum sticks. Discard extra fiber if any.
- Make them into 1" pieces.
- Wash them with running water.
- Pressure cook up to 1 whistle.
- Mean time prepare ground masala with kaskas, mirchi, grated coconut, daniya and poppy seeds.
- Take a thick bottom vessel, add 1 tbsp oil and let it heat.
- Then add mustard seeds let them pop, add cumin seeds and curry leaves.
- Add ground masala, cooked totakura stalks and salt.
- Cook for 5 to 7 minutes till the raw spell of ground masala go off. Stir in between.
- Transfer in to bowl. Garnish with coriander leaves.
My Note
- Don't waste plucked leaves. You can prepare a different curry or fry with plucked totakura. This is the way of utilizing totakura and stalks.
- You can prepare sambar and pulusu also with this totakura kadalu.
I really like it very much, but in Hyderabad we do not get them.
ReplyDeleteHi Sailaja garu, Totakura kadualu are not generally available in the market as many people don't know about them. I get them from our aku kurala ammayi (Green leafy vegetable seller). I tell her in advance and she gets them specially for me. Try asking your Green leafy vegetable seller if she can get them for you.
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