Thotakura Pulusu (Amaranth Leaves Chutney - Andhra style)

 

          This classic Andhra dish of Thotakura Pulusu (Amaranth Leaves Curry) is worth a try. Both spicy and tangy it makes for a perfect side dish. You can adjust the chilies and the tamarind according to your preference. A little bit of jaggery is sometimes added to balance the taste. However, I skipped it.

          The combination of the greens cooked with onion, garlic, green chilies and tomatoes and then tempered is simply divine and so comforting. It is a very simple recipe, but tastes yummy and goes well with rice and some ghee for a nice comfort meal. So check out the step by step pictorial recipe to prepare this typical regional delicacy.

          Amaranth (Thotakura) also known as Chaulai in Hindi, is easily available all year round in two varieties - red & green. So you can pick your choice. 

          As it contains iron, zinc, fiber, vitamins and minerals, it is recommended to include in our diet as much as possible. 

          Apart from the way I cooked, you can just stir fry it or cook along with some tuvar dal for a more healthier version. 

• 2-3 bunches of Thotakura, chopped
• 1 onion, sliced 
• 2 tomatoes, chopped
• 3-4 garlic cloves
• 4-5 green chilies
• 1 tsp. cumin seeds
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste 

Tempering - 

• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1-2 whole red chilies
• 1-2 green chilies (opt)
• 4-5 garlic cloves, sliced
• 1 sprig curry leaves 
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida 

          Pressure cook the chopped greens along with onion, tomato, green chilies, garlic. cumin seeds, tamarind paste, turmeric powder and salt to taste for 3-4 whistles. (Do not add any water).Mash it well with a potato masher and keep aside. 

          Heat oil in a pan and add all the tempering ingredients. Sauté for 1-2 minutes. (Keep aside some of the tempering for garnishing).

          Add the mashed greens and cook for 2-3 minutes. When done, switch off the flame and transfer the contents to a serving bowl. 

          Garnish with the tempering and serve with plain steamed rice or any type of Indian bread. 

                     Pressure cook the chopped greens along with onion, tomato, green chilies, 

                     garlic. cumin seeds, tamarind paste, turmeric powder & salt to taste for 

                     3-4 whistles. (Do not add any water).

                                  Mash it well with a potato masher and keep aside. 

Heat oil in a pan & add all the tempering ingredients. Sauté for 1-2 min. 

 (Keep aside some of the tempering for garnishing).

                                  Add the mashed greens & cook for 2-3 minutes. 

                                 Garnish with the remaining tempering.

                   Serve with plain steamed rice or any type of Indian bread.