Comments on: Chana Dal~Amaranth Curry from Nandyala

by: Mona

Fri, 13 Mar 2009 21:10:53 +0000

Looks hearty and very comforting.
Could you tell me what are ‘Amaranth’ leaves called in Urdu/Hindi

They are sold as “keerai” in Indian grocery shops and as “Chinese Spinach” in Chinese/Vietnamese grocery shops. You can easily identify them by their leaves. Green with red streaks like shown in the photos.
-Indira

by: Lillian

Mon, 24 Sep 2007 00:51:26 +0000

Hello,

I just made this delicious recipe! I have never had anything quite like it (I assume the chana dal are supposed to be rather dry?), and I found it to be delicious. I study weeds and had just been teaching my students about amaranth, and so I was excited to find the greens for sale at the
Chinese grocery. A quick search led me to your site and I’ve been wanting to try new legumes, so this recipe seemed perfect. I wasn’t sure what form of coconut you meant, so I used canned coconut milk (that’s all I had on hand). I ate it with flour tortillas and a baked sweet potato and it was wonderful. Thank you for the tasty recipe and a great way to turn ‘weeds’ into food.

by: Indira

Thu, 10 May 2007 22:31:20 +0000

Thanks all for your comments. It’s great to see fellow fans of fresh amaranth.

Hi Anyesha: I am still in fresh leaves infatuation stage not yet approached the seeds. But I did found few interesting recipes. Here is the link. Grits/upma style and stew style in tomato sauce. Hope this helps.

Mathy: I agree with Bee. Your posts on drumstick leaves and also the green recipes you have blogged for JFI-Greens event - really informative and a delight to read. Plus I can get all those here.:)

Hi Susan, nice to know that Greeks also cook with fresh amaranth.

Thanks Nav and Pavani. Hope you get to try it.

Yes, Kay. Sanagaballu/sanagapappu = chana dal and thotakura = amaranth leaves.
So many names it gets confusing sometimes.:)

LakshmiK: Thanks very much for starting this wonderful event. I love the idea behind it.

Hi Latha, you must be quite busy. Have a great time with amma and nanna. And please say hello to your mom for me.
July 4th in Seattle? That’s wonderful! I look forward to meeting you.

by: Latha

Thu, 10 May 2007 21:21:11 +0000

Hi Indira,
Lovely Lovely entry! So simple yet classic!
Its been a while. I have been so busy with work and my parents arriving that I have not had time to visit my favorite blogs! I am glad i stopped by today.
A treat to the eyes your chapathi and koora
We are visiting Seattle for the July 4th weekend. And my thoughts immediately went to you My cousin lives there and we have been planning a visit that has been long overdue

Cheers
Latha

by: Lakshmik

Thu, 10 May 2007 18:37:55 +0000

Hi Indira

Nice entry for RCI - Andhra Cuisine. The thotakura curry looks yummy.

by: Kay

Thu, 10 May 2007 15:18:46 +0000

Sheesh! Thats roti, not sorghum. speed reading and me aren’t a good combo. sorry!

by: Kay

Thu, 10 May 2007 15:17:49 +0000

Indira, What does ‘Sanagaballa’ mean? Channa dal?

Looks divine as usual. Your sorghum roti looks so thin and nice, the only time I attempted it, it came out very thick. That was the last time I tried it.

by: Roopa

Thu, 10 May 2007 01:47:10 +0000

wow looks so good Indira!

by: Pavani

Wed, 09 May 2007 21:05:54 +0000

Hi Indira, that is a healthy, delicious recipe. Even though I’m from AP, many of the dishes on different Andhra blogs are completely new to me. Its one of the biggest advantage of blog hopping to get to know our own cuisine better. Thanks for sharing an authentic recipe.

by: musical

Wed, 09 May 2007 19:29:59 +0000

I guess our local desi grocer is lazy and ignorant, he never gets any Indian frozen vegetables!! But i will get thotakura soon for East Asian store . Am glad you also liked Sujata atta .