Rice with Amaranth Leaves Curry
Lunch • India
How to Make Rice with Amaranth Leaves Curry (Traditional & Healthy Version)
Rice with Amaranth Leaves Curry, known locally as 'Thotakura Kura' with rice in Andhra Pradesh and 'Cheera Curry' in Kerala, is a beloved South Indian vegetarian dish. This wholesome combination brings together fluffy steamed rice and a mildly spiced curry prepared from fresh amaranth leaves, locally called 'chaulai' or 'thotakura'. The curry is simmered with tomatoes, onions, and a tempering of traditional Indian spices, creating a comforting meal that is both nourishing and flavorful. Amaranth leaves have been celebrated in India for generations due to their exceptional nutritional value and their role in temple food (prasad) and festive meals, especially during the monsoon and post-harvest months. The curry’s earthy, aromatic taste pairs perfectly with rice, making it a staple for lunch in many South Indian households. Easy to digest and naturally gluten-free, this dish highlights the vibrant greens that are intrinsic to Indian vegetarian cuisine and offers a healthy, satisfying option for both everyday meals and special occasions.
Ingredients(for 1 plate (approx. 1 cup rice with 1 cup amaranth curry))
- 2 cups Fresh amaranth leaves (thotakura/chaulai) (washed and chopped)
- 1 cup Rice (short or medium grain preferred)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 Green chili (slit) - optional
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (adjust to taste) - optional
- 1/2 tsp Mustard seeds (rai)
- 1/2 tsp Cumin seeds (jeera)
- 6-8 Curry leaves (fresh) - optional
- 1 tbsp Oil (preferably cold-pressed peanut or sesame)
- to taste Salt
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Wash the rice thoroughly and cook it with 2 cups of water in a pressure cooker or saucepan until soft and fluffy. Keep aside.
15 minutes
Let the rice rest for 5 minutes after cooking for non-sticky grains.
- 2
Heat oil in a kadhai or deep pan on medium flame. Add mustard seeds; when they splutter, add cumin seeds and curry leaves.
2 minutes
Add curry leaves for authentic South Indian aroma.
- 3
Add chopped onions and sauté till translucent. Stir in the slit green chili.
3 minutes
Keep the flame medium to avoid burning onions.
- 4
Add chopped tomatoes and cook until soft and mushy.
3 minutes
Mash the tomatoes with the spatula for a smoother curry base.
Why This Dish is Healthy
Rice with Amaranth Leaves Curry is a healthy lunch option because it is low in saturated fat, rich in plant fibers, and packed with antioxidants. Amaranth leaves are known for their ability to boost immunity and support bone health, while the combination with rice offers sustained energy. The absence of heavy creams and deep frying helps maintain a lower calorie count, ideal for weight management and overall wellness.
Amaranth leaves are a nutritional powerhouse, loaded with vitamins A, C, and K, along with essential minerals like calcium, iron, and magnesium. Combined with rice, this meal provides a good balance of complex carbohydrates, plant-based protein, and dietary fiber. The use of minimal oil and no cream or dairy makes it heart-friendly and easy on digestion. This dish is naturally gluten-free, making it suitable for those with wheat allergies.
Pro Tips
- 💡Tip 1: Always use fresh amaranth leaves for the best flavor and nutrition.
- 💡Tip 2: Wash and chop leaves just before cooking to retain their vibrant color.
- 💡Tip 3: Pair with a small bowl of homemade curd for a complete, balanced meal.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Cooked rice can be refrigerated for up to 24 hours.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
