Thotakura Pulusu (Amaranth Leaves Stew/Gravy) recipe

admin, October 7, 2015

Serving size of Thotakura pulusu : 4

Ingredients required to prepare Thotakura Pulusu

Amaranth leaves                        – 250 gms

Onion                                           – 2

Green chili                                  – 5

Water                                           – 1 cup

Tamarind                                    – 20 gms

Mustard                                      – ½ tbsp

Jeera                                            – 1 tbsp

Turmeric powder                      – ¼ tbsp

Coriander powder                     – ½ tbsp

Dry red chilis                              – 3

Garlic cloves                               – 5 – 6

Curry leaves                                – 2 leaf lets

Pulses (Popuginjalu)                 – 1 tbsp

Salt                                                – As  required

Oil                                                  – 2 – 3 tbsps

Directions to prepare Thotakura pulusu :

  1. To prepare thotakura pulusu, first we need to clean the amaranth leaves for with water and let the water drain.
  2. Cut the leaves into small pieces.
  3. Now, clean the tamarind and soak it in water.

  4. Peel the onions, clean them along with green chilies and chop them into pieces.

  5. Now take one more cooking bowl and add 2 – 3 tbsps of oil. Let the oil heat.

  6. Once the oil is heated, add mustard, jeera, pulses, dry red chilies, curry leaves and fry them for half a minute.

  7. Add the onions and green chilies to the oil and fry them too for two minutes.

  8. Now, prepare tamarind juice from the soaked tamarind and pour it into the oil and onion mixture and let it boil.

  9. After a minute or two, add the amaranth to the juice and boil everything for around 15 minutes in a low flame.

  10. Add turmeric powder, chili powder, salt and corainder powder at the end and bowl for five more minutes.

  11. With this your tasty Thotakura pulusu is ready to be served

Note : Thotakura pulusu tastes very good with rice. Tomato may also be added as a ingredient.

About : Amaranth is a vegetable which is rich in minerals and vitamins

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Sorakaya PulusuSorakaya Pulusu (Bottle gourd stew/gravy) Serving size of Sorakaya pulusu Ingredients required to prepare Sorakaya pulusu Bottle gourd - 250 gms Onions - 2 Tamarind - 20 - 30 gms Water - 2 cups Red chili powder […]
  • Sorkaya Pappu KuraThotakura Pappu Kura (Amaranth leaves and Red gram curry) Serving size of thotakura pappu kura: 3 Ingredients for thotakura pappu kura Red gram                                -           ¼ kg Amaranth leaves                     […]
  • Chepala PulusuChepala Pulusu (Fish Curry) Andhra Style Serving size of Chepala Pulusu : Ingredients required to prepare chepala pulusu : Fish pieces - 6 - 8 Onions - 2 Green chillis - 5 – 6 Tomatoes - 2 Ginger garlic paste - […]
  • Vadiayala pulusuVadiyala Pulusu (Ash Gourd Fryums Stew) Serving size of Vadiyala pulusu :4 Ingredients required to prepare Vadiyala pulusu : Fried urad dal vadiyams - 1 cup Onion - 1 Tamarind - 30 gms Water - 2 cups Turmeric powder - […]
  • Pachi PulusuPachi Pulusu Serving size of pachi pulusu Ingredients to make pachi pulusu: Tamarind                             -                              100 gms Onion                                    […]
  • Kodiguddu Tomato KuraKodiguddu Tomato Kura (Egg Tomato Curry) Serving size of Kodiguddu Tomato Kura : 4 Ingredients required to prepare Kodiguddu tomato kura : Eggs - 4 Onions - 2 Green chili - 5 Tomatoes - 4 Red chili powder - 2 […]
  • Chintachiguru pachadiChinthachiguru Pachadi (Tender tamarind leaves chutney) Serving size of chinthachiguru pachadi :6 Ingredients required to prepare Chinthachiguru Pachadi : Tender tamarind leaves                 -        150 gms Green […]
  • Bombay Ravva Vadiyalu (Bombay Ravva Crackers)Bombay Ravva Vadiyalu (Bombay Ravva Crackers) Serving size of Bombay Ravva Vadiyalu : one small plate per person Ingredients required to prepare Bombay Ravva Vadiyalu : Bomaby Ravva - 1 cup Water - 3 cups Jeera - 1 ½ […]
  • BobbattuBobbattu (Sweet Stuffed Roti) Serving size of Bobbattu recipe : 2 to 3 per person Ingredients required to prepare Bobbattu recipe: Wheat flour – 1 cup Water – 2 ½ cups Bengal Gram – ½ cup Jaggery – 100 […]
  • Ullipaya SambarUllipaya Sambar (Onion Stew) Serving size of  Ullipaya Sambar : 5 Ingredients required to prepare Ullipaya sambar  : Split red gram - ½ cup Water - 4 cups Drumsticks - 3 Onion - 2 Tomato - 2 Green chilies - 5 - […]
  • PEANUT LADOOVerusenaga Laddu (Peanut Ladoo) Serving size of Verusenaga Laddu : 2 or 3 per person Ingredients required to prepare Verusenega Laddu : Ground Nuts - 1 cup Jaggery/ Sugar - ¾ cup Cardamom powder - ¼ […]
  • ChekkaluChekkalu (Rice Crackers) Serving size of Chekkalu : Five to six per person Ingredients required to prepare Chekkalu : Rice flour - 1 cup Water - 1 cup Green chilies - 2 to 3 Red chili powder - 3/4 tbsp Jeera […]

,,,,,,,,,