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Perugu Thotakura ~ Amaranth leaves in yogurt sauce

Print version of 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

.

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 Recipe

Prep time: 10 min
Cook time: 15 min
Yield: 4
Main Ingredients: thotakura yogurt amaranth leaves

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.

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By • Aug 3rd, 2010 • Category: All Recipes, Andhra Recipes, Green Leafy Vegetables, Indian Curry Recipes, Indian Vegetarian Recipes

  • http://paaka-shaale.blogspot.com Nishi

    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 :)

  • http://www.foodfor7stagesoflife.com RV

    Using yogurt with greens seems like a yummy variation.

  • http://mharorajasthanrecipes.blogspot.com/ Priya (Yallapantula) Mitharwal

    That is very new and tempting as I never added yogurt in that :)

  • http://thediaryofadisplacedhousewife.blogspot.com/ The Housewife

    This will be so good with bangaladumpa fry or appalams with rice! Great recipe!

  • Prashanthi

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

    • http://sailusfood.com Sailu

      I have mentioned above in the post that you can use spinach too.

      • Prashanthi

        Just noticed, thanks!

  • http://homely-food.blogspot.com Neha

    good one Sailu di…nice presentation and healthy recipe..love gravy color

  • lucky

    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

  • hb

    My mom made this after seeing the recipe in Eenadu book. Good one!

  • Mithu

    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.

  • appu

    it was nice but i don’t know the meaning of yogurt in telugu

    • http://sailusfood.com Sailu

      Perugu=Curd=Yogurt

  • Rama

    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.

  • K

    Hi Sailu,

    What is coconut paste? Is this freshly ground coconut pounded? I just want to be sure.

    Thanks
    K

    • http://sailusfood.com Sailu

      Yes, its fresh coconut pieces that have been ground to a paste adding little water.

  • K

    Thanks!

  • http://www.facebook.com/hasita Hasita Krishna

    After all these days of going through this recipe, I finally made it! The weather here demands comfort food and I am so glad we are having this for dinner.