Pappu Thotakura ~ Tuvar dal with Amaranth leaves

pappu-thotakura
Pappu Thotakura

I really appreciate this part of the year and even more farm fresh produce. This morning, my regular vegetable vendor brought home fresh Thotakura aka amaranth leaves. Isn’t it lovely cooking clean and fresh ingredients and transforming them into simple healthy meals?

thotakura-amaranth-leaves
Thotakura (amaranth, chauli, mulakeerai)

I prepared Pappu Thotakura. I had earlier blogged a version of Thotakura pappu which calls for the use of tamarind. Today its a more simpler, unassuming version sans tamarind. Earthy, healthy and satisfying!

Pappu Thotakura Recipe

Prep & Cooking: 40 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

3/4 cup tur dal (kandi pappu) pressure cook until soft and mash lightly

2 cups tightly packed thotakura leaves (not the stalks)

1 onion finely chopped

4 green chillis slit length wise

1″ ginger, finely chopped

1/4 tsp turmeric pwd

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 dried red chillis (tear into pieces)

5-6 garlic flakes crushed

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink.
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 7-8 mts). Using the back of the ladle, mash the contents slightly.
3 Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat.
4 Serve with white rice or hot rotis.

Note:

Alternately, you can separately pressure cook the onions, greens, garlic and green chillis and combine with the mashed dal and follow the rest of the procedure.

Pappu Thotakura ~ Tuvar dal with Amaranth leaves

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  tuvar dal
  •   amaranth leaves
  •   thotakura

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Published:

I really appreciate this part of the year and even more farm fresh produce. This morning, my regular vegetable vendor brought home fresh Thotakura aka amaranth leaves. Isn't it lovely cooking clean and fresh ingredients and transforming them into simple healthy meals?

8 thoughts on “Pappu Thotakura ~ Tuvar dal with Amaranth leaves

  1. hi sailu gaaru….swagatham andi…roju ilaa maa intiki vaste entha baavunnu.mee recipes anni childhood days ni gurthu chestunnayi andi.really authentic,tasty,healthy….and above all eye catching presentation!!!like paalakura pappu , thotakura pappu kuda aakukuralu thinani pillalki pettadaaniki manchi replacement kada andi.nenu ithe rice tho motham laaginchestaanu andi.ummm….notlo neelu ooruthunnayi andi.i will make it tommorrow itself.thanks a ton sailu for all ur efforts.byee.

  2. Hi Sailugaru,
    Such a simple and lovely recipe.The way you present is more lovelier.It transports all your readers to Andhra. Thank you so much for taking all of us with you on this culinary journey.Why you don’t use hing (inguva) in your poppu? Are there any reasons? 1 tsp of ghee with 1 tsp oil poppu will smell heavenly.

    I do use hing too but when I use garlic I avoid it. Yes, I completely agree that ghee+oil tadka for pappu preparations is heavenly. I follow that too.

  3. Hi Sailu!You have no idea how grateful I am to u for this recipe!!I had always wanted to make this dal…I used to have it in the Andhra restaurants when I was studying in B’lore and absolutely LOVED it!!Thank you soooo much for posting this recipe….

  4. Dear Sailu:

    Good recipe, I have not tried it yet though! In the western countries (USA)we do get “Thotakura” AKA “Amaranthus”. What we get is not exactly same as we get in India. This variety is the mix of Indo-chinese version. We also get green, burgundy color leaves. Over all the leaves would be be larger. In my back yard in New York, I also grow some fresh “Thotakura” in the summer months. Which we cut freshly from the backyard and cook “Thotakura Pappu”. This green leaf is good for health. Sometimes we just make dry curry without adding the DAL, for variation.

    All the best to all the cooks!

    Until next time,
    JS

  5. Hi Sailu,

    I am big fan of your website and whenever i feel hungry i just go through your recipes and feel that i have tasted everything by ur beautiful recipe pictures 🙂
    The way you explain things is awesome and the effort that you put in is really Great!

    Just our version of this curry is that, instead of frying leaves if we cook greens, onions, tomatoes, chillies with dal itself and mash them, add “tamarind” water, turmeric, salt then tadka.

    Thanks again for your wonderful dishes.
    Happy New Year to Satish Garu, Nehal and of course Great Cook Sailu 🙂

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