I have already blogged three recipes using chauli aka amaranth greens, Thotakura Pappu (dal), Thotakura Pesarapappu (with yellow moong dal and more of a stir fry dish) and Thotakura Vepudu (stir fry). For those who love these greens, here’s a popular dish from our parts, a tangy stew, Thotakura pulusu, made of simple ingredients that is subtly spiced, sweet, tangy.
Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 6-7 mts).
Add the tamarind extract and jaggery and combine well. Add 3 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears and the gravy thickens. If you find the gravy too watery, sprinkle the rice flour and combine. Cook for a minute and turn off heat.