Name: Amarantus Tricolour/ Arrakkeerai Tamarind Gravy recipe by hema krishnamohan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Greens (arakkeerai) 3 bunches; Tamarind extract 1 cup (from a lime size tamarind); Green chillies 2; Jeera/ Cumin 1 tsp; Haldi/ Turmeric powder 1/2 tsp; Salt to taste; 2 tsp oil to make the tempering; Mustard seeds 1 tsp; Tuwar dal 3 tbsp; Red chillies 2; Methi/ Fenugreek seeds 1 tsp

ABOUT Amarantus Tricolour/ Arrakkeerai Tamarind Gravy RECIPE

This Amaratus sour gravy is called as Keerai pulippu in a sub-sect in a South Indian family. The unique way of it's preparation is quick and takes the place of sambar in the menu. This cannot be found in hotels.

Ingredients Serving: 3

Greens (arakkeerai) 3 bunches
Tamarind extract 1 cup (from a lime size tamarind)
Green chillies 2
Jeera/ Cumin 1 tsp
Haldi/ Turmeric powder 1/2 tsp
Salt to taste
2 tsp oil to make the tempering
Mustard seeds 1 tsp
Tuwar dal 3 tbsp
Red chillies 2
Methi/ Fenugreek seeds 1 tsp

Instructions

Wash and cut the greens to small pieces. Cut only the thick edges and use the tender stems too along with the leaves. Slit the green chillies as well. Keep it aside.
Next, extract the juice from the soaked tamarind.
Heat oil in a pan, add in the mustard seeds and allow them to splutter.
Add in the tuwar dal, methi seeds and pieces of the red chilli. Fry till the dal turns golden in colour.
Add in the cut greens, green chilli and jeera, saute it for a while. Pour in a glassful of water and bring it to boil.
When the greens are almost cooked, add the tamarind extract, salt and haldi and cook it further till the raw smell of the tamarind fades away and the dish is of a thick consistency.
Serve it hot.

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