Perugu Thotakura ~ Amaranth leaves in yogurt sauce

Perugu Thotakura

If you are fond of greens, especially Amaranth leaves aka Chauli, then I’d like to draw your attention to today’s quick and simple dish that not only adds color, flavor and aroma to your meal but loads of nutrition too. Sauteed greens are combined in a spiced yogurt sauce and garnished with coriander leaves.

You can prepare this recipe with spinach leaves too. Makes for a good side with rice and rotis.

Perugu Thotakura Recipe

Prep & Cooking: 25 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

3 cups chopped thotakura leaves and stalks, blanched for 5 mts, strained

Combine and keep aside:

1 cup thick yogurt combined with a cup of water

1 tsp green chilli-ginger paste

2 tbsp fresh coconut paste

1/4 tsp turmeric pwd

1 tbsp rice flour or besan/chickpea flour

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

1-2 dried red chillis (tear into pieces)

1/4 tsp 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 and split gram dal and let them slightly red. Add hing, red chillis and curry leaves, and saute for a few secs.
2 Add the thotakura and stir fry for 3 mts.
3 Add the yogurt mix and combine well. Keep stirring over medium flame till it comes to a boil. Reduce flame and cook for another 3 mts till the gravy thickens.
4 Garnish with coriander leaves and serve with white rice.

Blanching of amaranth leaves – Boil 2 cups water in a deep vessel. Add salt, pinch of turmeric pwd and chopped amaranth leaves and cook over medium flame for 5 mts. Strain and use left over water to prepare chapati dough and use the blanched leaves and stalks as called for in the recipe.

Perugu Thotakura ~ Amaranth leaves in yogurt sauce

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  thotakura
  •   yogurt
  •   amaranth leaves

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Published:

If you are fond of greens, especially Amaranth leaves aka Chauli, then I'd like to draw your attention to today's quick and simple dish that not only adds color, flavor and aroma to your meal but loads of nutrition too. Sauteed greens are combined in a spiced yogurt sauce and garnished with coriander leaves.

18 thoughts on “Perugu Thotakura ~ Amaranth leaves in yogurt sauce

  1. Dear Sailu,

    I wish to thank you for all the wonderful leafy vegetable recipes. These recipes helped me a lot during my prenatal and postnatal days. Keep up your good work of blogging as well as inspiring others to blog ๐Ÿ™‚

  2. This definitely goes into my quick and yummy collection! Do you think this can be made with other green, leafy varieties like spinach?

  3. Hai Sailu garu,

    You are really back again with a BANG… Hmmm…yum yum yummy dish… Even the tomato soup and rasam was also simply superb. Going to try it out ASAP.

    Thanks Sailu

  4. Adding Yogurt(which is rich in calcium) and Greens (which is rich in iron) together is a bad combination from nutritious point of view. Taking calcium along with iron will affect the absorption of iron. Palak Paneer also affects the absorption of iron from palak because of paneer. It is better to take greens along with tomatoes(vitamin c). Vitamin C helps the absorption of iron.

  5. Hi Sailugaru,
    How are you?
    first time vintunnanu green leaves tho yogurt receipe. choosina ventanae chesanu, chala baga kudirindhi. maa pillalaki baga nachindhi. Thanks for receipe. ila manchi receipes post chestundandi.

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