Thotakura Mutton with Miryala Chaaru

Whenever I was writing a recipe using Maat ki bhaji or Thotakura or Amaranth leaves I have written a lot about how I always missed it. And, missed it, I did. And one of my favorite favorite recipes with Amaranth leaves is with lamb or mutton.
                              This dish is so very delicious and when you pair it with hor white rice and ghee its DE-vine. And ofcourse needless to say it goes very well with plain roti also. So here is the recipe for my favorite thotakura recipe

Maat Ki Bhaji Gosht (Amaranth leaves with mutton)

Thotakura lamb

Ingredients:

1. 1 bunch Amaranth leaves (roots removed and chopped into 1/2 inch pieces)
2. 1/2-1 lb lamb or goat meat cut into bite sized pieces
3. 1 medium sized onion sliced
4. 2 tablespoons oil
5. 1/2 teaspoon each of salt, chilly powder, turmeric, ginger-garlic paste
6. 2 green chillies slit

In a pressure cooker at the oil and fry the onions till tender. Add green chillies and ginger-garlic paste and fry for a couple of minutes. Add the meat , all the spices and fry for 5 minutes . add 1/2 cup water and cover and cook for 2 whistles. After the steam escape, open the cooker and add the washed and drained amaranth leaves and cook for 2 more whistles. After the steam escapes, open the cooker garnish with cilantro and simmer till all excess water evaporates. Serve with rice and Miryala Chaaru

Miryala Chaaru (Tamarind soup with black pepper)



Miryala Chaaru

 Ingredients:

1. 3 cups juice from a small lime sized tamarind
2. 1/2 teaspoon each of salt, turmeric, coriander powder, fresh ground black pepper
3. 1/4 teaspoon cumin, mustard seeds
4. 2 teaspoons oil
5. 3 dried red chillies broken, few curry leaves

In a pot bring to boil the tamarind juice along with salt, turmeric, coriander powder and black pepper. Boil for 10 minutes. In a pan heat the oil fry the cumin and mustard seeds for a couple of minutes. Add curry leaves and red chillies and fry till they start spluttering. Add this to the tamarind juice and some chopped cilantro and keep boiling for 10 more minutes. Serve