Amarantus Tricolour/ Arrakkeerai Tamarind Gravy | How to make Amarantus Tricolour/ Arrakkeerai Tamarind Gravy

By hema krishnamohan  |  7th Sep 2016  |  
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  • Amarantus Tricolour/ Arrakkeerai Tamarind Gravy , How to make Amarantus Tricolour/ Arrakkeerai Tamarind Gravy
Amarantus Tricolour/ Arrakkeerai Tamarind Gravy by hema krishnamohan
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

2

0





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.

Amarantus Tricolour/ Arrakkeerai Tamarind Gravy is one dish which makes its accompaniments tastier. With the right mix of flavours, Amarantus Tricolour/ Arrakkeerai Tamarind Gravy has always been everyone's favourite. This recipe by hema krishnamohan is the perfect one to try at home for your family. The Amarantus Tricolour/ Arrakkeerai Tamarind Gravy recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Amarantus Tricolour/ Arrakkeerai Tamarind Gravy is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Amarantus Tricolour/ Arrakkeerai Tamarind Gravy is perfect to serve 3 people. Amarantus Tricolour/ Arrakkeerai Tamarind Gravy is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Amarantus Tricolour/ Arrakkeerai Tamarind Gravy . So do try it next time and share your experience of cooking Amarantus Tricolour/ Arrakkeerai Tamarind Gravy by commenting on this page below!

Amarantus Tricolour/ Arrakkeerai Tamarind Gravy

Ingredients to make Amarantus Tricolour/ Arrakkeerai Tamarind Gravy

  • 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

How to make Amarantus Tricolour/ Arrakkeerai Tamarind Gravy

  1. 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.
  2. Next, extract the juice from the soaked tamarind.
  3. Heat oil in a pan, add in the mustard seeds and allow them to splutter.
  4. Add in the tuwar dal, methi seeds and pieces of the red chilli. Fry till the dal turns golden in colour.
  5. 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.
  6. 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.
  7. Serve it hot.

My Tip:

This dish is a signature recipe in few families in the south Indian region. The main taste and flavour lies in the tadka made with tuwar dal and methi seeds. The addtion of jeera in raw form and green chili makes it more aromatic when cooked in tamarind sauce. We can see the tuwar dal retaining it's form in the finished dish. It goes well with rice and fried papad or fryums.

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