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
- 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)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (adjust to taste)
- 1/2 tsp Mustard seeds (rai)
- 1/2 tsp Cumin seeds (jeera)
- 6-8 Curry leaves (fresh)
- 1 tbsp Oil (preferably cold-pressed peanut or sesame)
- to taste Salt
- 1 tbsp Fresh coriander leaves (chopped, for garnish)
Step-by-step instructions
Step 1 · Wash the rice thoroughly and cook it with 2 cups of water in a pres...
Wash the rice thoroughly and cook it with 2 cups of water in a pressure cooker or saucepan until soft and fluffy. Keep aside.
Step 2 · Heat oil in a kadhai or deep pan on medium flame
Heat oil in a kadhai or deep pan on medium flame. Add mustard seeds; when they splutter, add cumin seeds and curry leaves.
Step 3 · Add chopped onions and sauté till translucent
Add chopped onions and sauté till translucent. Stir in the slit green chili.
Step 4 · Add chopped tomatoes and cook until soft and mushy
Add chopped tomatoes and cook until soft and mushy.
Step 5 · Add turmeric powder
Add turmeric powder, red chili powder, and salt. Mix well and sauté for a minute.
Step 6 · Add chopped amaranth leaves
Add chopped amaranth leaves. Mix well and cook covered for 5-7 minutes, stirring occasionally, until the leaves are wilted and tender.
Step 7 · Check seasoning
Check seasoning, garnish with fresh coriander, and serve hot with steamed rice.
Why this recipe 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.
A note on tradition
Rice with Amaranth Leaves Curry is a staple in South Indian homes, especially during the monsoon when amaranth greens are abundant. It’s a popular choice for daily lunch, light on the stomach, and often served in temple meals and community feasts. In Andhra Pradesh and Tamil Nadu, 'thotakura kura' is valued for its simplicity and nutritional benefits. It is also associated with festivals like Ugadi and Onam, where green leafy vegetables form an essential part of the festive spread.