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 Pulusu Recipe
Prep & Cooking: 30 mts
Serves 4-5 persons
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
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
1 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 sautÃ© till onions turn slightly pink (approx 3-4 mts).
2 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).
3 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.
4 Serve with white rice.