Thotakura Pulusu – Tangy amaranth leaves stew

Thotakura Pulusu with rice

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.

Thotakura, Amaranth greens, Chauli

Thotakura Pulusu

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  amaranth leaves

 Ingredients

  •   2 1/2 cups finely chopped thotakura leaves and stalks (tightly packed)
  •   1 big onion finely chopped
  •   4-5 green chillis slit length wise
  •   1/4 tsp turmeric pwd
  •   lemon sized tamarind (soak in a cup of warm water and extract)
  •   1 tsp jaggery or sugar
  •   1 tsp rice flour (optional)
  •   salt to taste
  • For tempering/poppu/tadka:

  •   1 tbsp oil
  •   1/2 tsp mustard seeds
  •   1/2 tsp cumin seeds
  •   1/4 tsp methi seeds
  •   1 tsp split black gram dal
  •   1 tsp channa dal
  •   4-5 dried red chillis (tear into pieces)
  •   5-6 garlic flakes crushed or large pinch asafoetida
  •   10-12 curry leaves

Method for making Thotakura Pulusu

Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds and let them turn slightly red. Add split gram dal and channa dal and let them turn red. Now add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink (approx 3-4 mts).
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.
Serve with white rice.

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19 thoughts on “Thotakura Pulusu – Tangy amaranth leaves stew

  1. Looks delicious! I’ve also not used this method. I’m wondering if you think that this will work on all greens or if there are some that will take better than others (for those of us in New York).

    It wouldn’t work on all greens the same way as amaranth leaves.

  2. Well heard a lot about the goodness of amaranth leaves,but never got a chance to taste it.Hmmmmm will try to hunt it in local markets ,coz i never saw them with our vegetable vendor
    The recipe looks very interesting,and i m sure would have tasted gr8 too

  3. Sailja, I never used amarnath leaves and have no idea how does it taste. But this looks perfect. Does it taste like spinach ????

    I want to try them once.

    Its similar to spinach but sweeter in flavor and more nutritious.

  4. Oh! I’m just planting amaranth in my garden. I heard the young leaves are good in salads. i’m assuming the leaves you use in your recipes are the younger ones?

    Thanks for the great recipes.

    Your welcome. Yes, tender leaves of young plants.

  5. Wonderful recipie,Sailu .My husband and I thoroughly enjoyed the dish.
    My husband packed the same thing again for lunch and his friends enjoyed it too. Thanks Sailu..

  6. Dear Sailu,

    I tried this delicious stew and posted it under tried and tasted recipes in my blog.Thank you for sharing this delicious recipe with us.

  7. Dear Sailu,
    I used to have a vegetable garden for growing heirloom tomatoes and lots of other exotic vegetables and herbs. Tried growing Amaranth then with no luck. Took out the veggie garden and converted it to roses, and now, the Amaranth volunteers every year. It grows at least 7 to 8 feet tall with beautiful candy cane stalks and giant plum colored flower plumes. They are truly a thing of beauty.
    I never knew these plants were edible until yesterday and I have been growing them for at least eight years.
    My girlfriend and I are having a little contest tonight. We are each preparing a dish using amaranth and we will test and see what we and our husbands like the best.
    Your site is inspiring. Thank you!!!

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