Comments on: Pappu Thotakura ~ Tuvar dal with Amaranth leaves

By: Radhika

Radhika — Thu, 31 Dec 2009 06:09:06 +0000

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

By: Divya Vikram

Divya Vikram — Sun, 13 Dec 2009 02:37:33 +0000

Greens look so fresh and dal looks comforting.

By: Cynthia

Cynthia — Sat, 12 Dec 2009 13:01:10 +0000

Oh gosh, I made this last week with eddo-leaf spinach and plan to do the same again this week. I love this with just rice and some pickle.

By: JS

JS — Fri, 11 Dec 2009 19:28:02 +0000

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

By: kichu

kichu — Fri, 11 Dec 2009 17:44:46 +0000

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….

By: pr117

pr117 — Fri, 11 Dec 2009 16:05:44 +0000

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.

By: Kavitha

Kavitha — Fri, 11 Dec 2009 06:19:03 +0000

Hi Sailu,

I often used to prepare this with palak and i would not use ginger and garlic. Easy and very healthy recipe.

By: rani

rani — Thu, 10 Dec 2009 14:46:09 +0000

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.