Pulla Kooraaku (sour gravy using Amaranth leaves) (thota kooraaku or siru keerai/ara keerai)

Ingredients:

Amaranth leaves	1 small bunch
Onion	1 small
Sour Tomatoes	2 big
Green chillies	4 – 5 nos
Garlic	2 cloves
Tamarind	½ lime size
Oil	1 tbsp
Salt	to taste

Ingredients for tempering:

Onion (chopped fine)	2 tbsp
Red chilli	1 small (deseeded)
Curry leaves	few
Mustard	little
Oil	1 - ½  tbsp

Method:

1. Wash amaranth leaves 2-3 times and drain the water using a colander. Chop them coarsly. Chop onion into thick slices and tomatoes into big pieces. 
2. Heat a cooker with 1 tbsp of oil. Add sliced onion and fry for 2 seconds or till it slightly changes it's colour. Now add tomatoes and fry for 2-3 seconds. Then add chopped leaves and place green chillies, garlic cloves and tamarind into bits over this. Sprinkle 1/4 cup of water and close the cooker. Pressure cook for 3 whistles. Keep aside. 
3. Once the pressure released, open the lid. Remove the excess water from the cooked leaves and store. Add 1tsp of salt to the cooked leaves and mash into smooth - coarse paste till all combined together into a thick gravy. Add the stored water and mix well (if the stored water is more than 1/4 cup, separately boil and reduce, and then add to the gravy). Check the salt. If needed, adjust. 
4. Tempering the gravy:  Heat oil in a small kadai. Add mustard and allow to splutter. Then add onion pieces, red chilli (break and discard the seeds) and curry leaves. Fry till onion turns into light golden brown. Switch off the flame and immediately add the mashed gravy. Mix well till all combined together. Pulla Kooraaku is ready. 

Serve with hot rice along with some melted ghee. Spicy dry fried vegetables goes well as side dish.