Amaranth stem sambar

               Amarath (Thotakura in telugu and Mulai kerai in tamil) is a green leafy vegetable widely used in the southern parts of India. Amaranth is a moderately tall, broad-leafed, bushy type of plant that produces a brightly colored flowery head containing a very large number of seeds. Amaranth plants can produce as many as 60,000 seeds.
               After making a curry with the leaf's I made sambar with the left over stems. They are very delicious and simple to make.

Ingredients

Toor dal - 1 cup
Amaranth chopped to 1/2 inch pieces - 2 cups
Onion chopped - 1
Tomato chopped - 1
Turmeric powder - 1 tsp
Salt as per taste
Fenugreek seeds - 2 tsp
Mustard seeds - 2 tsp
Curry leaf - 1 sprig
Red chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Sambar powder - 1 tsp
Oil - 2 tbsp
Tamarind - 1/2 lemon size
Cilantro - 2 tbsp
Water as needed

Recipe

1) Pressure cook 1 cup dal with 2 cups of water for 2-3 whistles in a pressure cooker. Once the pressure reduces, smash the dal and keep aside.
2) Heat oil in heavy cooking pan and add the mustard seeds and fenugreek seeds. Once they splutter add the curry leaves and onions. Fry the onions for 2-3 minutes and then add the tomatoes and cook till they become mushy.
3) Then add the amaranth stems and cook for about 2 minutes. To this add the remaining spices red chilli powder, coriander powder, turmeric powder, sambar powder, salt and mix nicely.
4) Soak tamarind in warm water and take the pulp and add them to the pan.
5) Then add little water and smashed toor dal and cook nicely. Adjust the consistency of the sambar with water. Allow it to come to a boil, you can see bubbles. Then simmer the stove and cook for 5 more minutes.
6) Garnish with coriander leaves and switch off the stove. Once done close with a lid.

Tips

1) Try using the tender part of the stem.
2) You can also use the ready made tamarind pulp found in Asian stores.