Tangy Amaranth Greens Tamarind Curry (Thandu Keerai Puli Kuzhambu) Recipe

Thandu Keerai Puli Kuzhambu Recipe – Amaranth Greens in Tangy Tamarind Curry

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Diabetic Friendly

Ingredients

Instructions

1. Prepare the Tamarind Pulp:
   Begin by soaking 20 grams of tamarind in hot water for about 5-10 minutes. Once softened, squeeze the tamarind to extract its pulp. You will need approximately 1-1/2 cups of tamarind water. Set this aside for later use.

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2. Heat the Oil & Seasoning:
   Heat 1 tablespoon of sesame oil (gingelly oil) in a heavy-bottomed pan over medium heat. Once hot, add 1 teaspoon of mustard seeds and allow them to crackle. Add 1/4 teaspoon of asafoetida (hing) and a sprig of curry leaves, letting them splutter to release their aroma.

3. Saute the Garlic & Onion:
   Add 10 cloves of whole garlic and 1 finely chopped onion to the pan. Saute until the garlic turns a light golden color and the onions become soft and translucent. This step enhances the flavor of the dish.

4. Add the Tomato & Greens:
   Once the onions have softened, add 1 roughly chopped tomato to the mixture. Continue cooking until the tomato softens and becomes mushy. Now, add 1 cup of chopped green amaranth leaves (thandu keerai) and sauté until the greens wilt and soften.

5. Prepare the Kuzhambu:
   After the amaranth leaves have softened, add the tamarind pulp to the pan, along with 2 teaspoons of sambar powder and 1 teaspoon of fenugreek powder (methi powder). Season with salt to taste and mix everything together. Let the mixture simmer on low heat for about 10 minutes, allowing the flavors to meld and the kuzhambu to thicken slightly.

6. Adjust Consistency & Finish:
   If the kuzhambu appears too thick, you can add a little water to adjust the consistency. Let it simmer for a few more minutes until the desired thickness is achieved. Once the kuzhambu has thickened, turn off the heat.

7. Serve:
   Serve the flavorful Thandu Keerai Puli Kuzhambu hot, alongside steamed rice, Kathirikai Kootu, Carrot and Beans Poriyal, and a side of curd for a wholesome and comforting South Indian meal.

Nutritional Information (per serving)

This dish is a tangy, slightly spicy South Indian tamarind-based curry, packed with the nutritional benefits of amaranth greens. Thandu Keerai Puli Kuzhambu pairs perfectly with simple steamed rice and a variety of vegetable sides, making it a go-to meal for weekday lunches or dinners. The use of sesame oil and garlic adds depth to the flavors, while the tamarind provides a tangy note that makes the dish both comforting and delightful.