Amaranth Leaves Thokku

Fresh amaranth leaves from the farmers market is something I am getting used to, but soon will have to let go as the fall rolls in and fresh produce tapers out when the farmers market closes for the season.

Thokku is a south Indian catch-all term that is used to refer to sautéed grated vegetables packed with flavor. My favorite is spicy Chilli Thokku, but, I make thokku out of just about anything, including Kohlrabi, Mango, Green Papaya Thokku which was all the rage last year and the year before when I canned a few jars of them.


Preparation:

1. Chop up the amaranth leaves finely, even run them in a blender till they feel pasty. 
2. Heat some oil in a pan, add some mustard seeds and when they pop, add the prepared amaranth; add in some salt, chili powder, turmeric powder, tamarind paste, white vinegar, and a hint of brown sugar and allow to cook over medium heat, stirring frequently
3. Continue cooking, adding a bit more oil as needed till amaranth is fully cooked and the flavors meld
4. Cool and store in a mason jar in the fridge, or can it in boiling water bath

Amaranth Leaves Kohlrabi Coconut-Yogurt Soup

Looks like I've been staying with the amaranth theme for the last few posts as I couldn't pass up the lush green bunch of amaranth leaves at the farmers market... Amaranth stems are irresistible when steamed -- almost like tender asparagus. I might have mentioned that I love saving the stems for special dishes...

And, apparently, anytime I spot kohlrabi I can't seem to walk away without picking up a bunch. From their sizable and wholesome leaves, and their thick yet tender stems, to their squat and plump bulbs, all coming together in a comically cheery package, I love everything about kohlrabi. And it's not just about their looks either. While this relative of Brassica oleracea family has shades of the infamous aroma that cabbage and broccoli are known for, kohlrabi also has a crisp pear-like crunch when raw that is perfect for slaw, and firm texture almost like potato when steamed tenderly.

This yogurt-based soup is a variation of the mor-kozhambu, a south India staple, typically served over steamed rice. The goodness of cumin and fenugreek along with the tropical staple, the coconut, makes this hearty soup a favorite with 75% of the population in the house. The other 25% will hopefully develop a taste for it soon, as it seems like the appearance is the main deterrent in this case.

Ingredients
1 kohlrabi bulb, peeled and diced
2 cups chopped amaranth leaves and stems
1 Tbsp coconut oil
½ tsp turmeric powder
salt to taste

2 cups yogurt, beaten/whipped to a smooth blend

for the soup base paste:
1 Tbsp cumin seeds, toasted
1½ tsp fenugreek seeds, toasted
2 to 3 green chilies, chopped
1 Tbsp freshly grated ginger
½ cup dry grated coconut

Preparation

1. Grind the ingredients for the soup base into a fine paste, adding a splash of water as needed to form the paste
2. Heat oil in a sauce pot, add the ginger, turmeric, kohlrabi and amaranth, a pinch of salt, and sauté till aromatic; then, add 2 cups of water, cover and simer till kohlrabi is fork-tender
3. Stir in the soup base paste, adjust salt to taste, cover and simmer till flavors meld
4. Off heat, stir in the beaten yogurt so it doesn't curdle too much
5. Serve at room temperature or chilled

Amaranth Greens Coconut Milk Soup

One portion of the large bunch of amaranth greens from the farmer's market became a spicy amaranth greens curry with rutabaga and beets. Another portion of it became this flavorful coconut milk-based soup as in this recipe.

Rather than the traditional Thai flavors, I went with a simple no-fuss Madras Curry Powder flavoring, something that spells comfort food for me sometimes.

Amaranth greens, bell peppers, onions, and broccoli stems made up the veggie body of the soup. Have I mentioned I love edible stems and save them diligently for such dishes as where they will shine?

Nothing much to the soup - sauté the veggies in some coconut oil, add in some curry powder, turmeric powder, and salt to taste, stir in enough water to get the veggies par-cooked; then stir in enough coconut milk and simmer till flavors meld. Off heat squeeze a half lime over the soup to add a bit of citrus-y goodness, garnish with cilantro before serving

Amaranth Greens Rutabaga Beets Chard Spicy Ethiopian-Spiced Curry

A giant bunch of Amaranth greens hopped into my tote bag, all by itself, wanting to go home with me, imagining all the wonderful dishes it can become.

And so, couple of dollars gleefully jumped out of my pocket and nestled in the lady's palm at the farm stand while the amaranth leaves settled into my already brimming tote.

One dish is not enough to relish, and showcase, this amazing amaranth greens. High in dietary fiber with chockful of goodness like vitamin B6, folate, iron, manganese, calcium, plus cholesterol-lowering tendency and antihyperglycemic activity, I only wish it was available in the supermarkets on a regular basis instead of just the local farmers markets on and off. Most Amaranthus species are annual weeds, short-lived, and not all species are cultivated for the greens, so, understandably, they are not available year-round here. Amaranth seeds are one of my favorites as well, to boost salads and make kedgeree/kichri/porridge.

Known as Thotta Keerai or Thandu Keerai in Tamil, I remember my mom buying bundles of greens from a vendor who also knew which greens can address the heating/cooling of the body as needed, based on Ayurvedic principles. The thick but tender stems of amaranth greens remind me of tender asparagus. This is quite a staple as far as greens go in south Indian cuisine.

Some rainbow chard were ready to be clipped and used from the home garden.

I had some beets and rutabaga from the farmers market from last week. It seemed like a good combination for a spicy curry with a blend of South Indian and Ethiopian flavors. Ever since Ethiopian spice-mixes like Berbere, Mekelesha and Mitmita became readily available, much like the Indian spice-mixes such as Madras curry powder and Garam masala powder and Sambar powder, I have been adding them to my favorite Indian recipes. Fusion cuisine being my passion, finding equivalent substitutions from various cuisines to mix and match the flavors has been a wonderful obsession.

Nothing much to it, except for the curry paste which is non-traditional one I made up on a whim. and, managed to jot down the ingredients this time to share.

Ingredients:
For the spice paste:
1 Tbsp chana dal, lightly toasted
½ Tbsp urad dal, lightly toasted
3 to 4 dry red chilies
3 Tbsp sun-dried tomatoes for the intense flavor(or, use tomato paste)
1 Tbsp tamarind paste (sold as Sour Soup base mix in Asian stores)
2 Tbsp coriander powder
1 Tbsp cumin powder
2 Tbsp Berbere powder (Ethiopian spice mix)
1 Tbsp Mekelesha powder (Ethiopian spice mix)
1 Tbsp minced garlic
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Veggies:
2 cups chopped amaranth leaves
1 medium rutabaga diced
1 medium beetroot diced
8 or so rainbow chard, chopped
¼ cup diced onions
_____
1 Tbsp peanut oil
½ tsp turmeric powder
1 Tbsp brown sugar
salt to taste

Preparation

1. Spice paste: Combine the spice paste ingredients with a splash of water and grind to a fine paste in a blender or food processor, keep handy
2. Heat oil in a pan, add the veggies, turmeric powder, a pinch of salt and sauté
3. Add the spice paste and sauté some more
4. When onions turn translucent, add the amaranth leaves, just enough water to cook the veggies, cover and simmer gently, adding a splash of water as needed till veggies are fully cooked but not mushy, and the gravy thickens to make the curry
5. Serve warm with roti or naan or plain basmati rice