Amaranth Leaves Rasam

Ingredients:

Amaranth Leaves 2 Cups Packed
Green Chiles 1
Tomato 1 Large
Tamarind 1 inch Piece
Rasam Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, discard hard stems and finely chop amaranth leaves.
Wash and finely chop the tomato.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, amaranth leaves, tomato, tamarind, turmeric powder and salt.
Stir fry for a minute, add 3 cups of water and bring it to a boil.
When amaranth leaves change color and tomato turns soft, add rasam powder.
Adjust the consistency of amaranth leaves rasam with water if required and boil for another 3 – 5 minutes.
Remove amaranth leaves rasam from heat and serve with steamed rice and dollop of ghee.

Notes: Make sure amaranth leaves is cooked well before removing the rasam from heat.

Suggestions: You can also add the talimpu as a final step rather than making it as a first step in the cooking process.
Variations: Garlic pods can also be added to the talimpu for flavor.