Thotakura Ava Pulusu ~ Mustard flavored Amaranth leaves stew



The flavor combination of today’s recipe is intriguing and enticing. Simple everyday traditional Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds. A must-try for all you Amaranth fans out there. :)

Thotakura Ava Pulusu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

2 1/2 cups finely chopped thotakura leaves and stalks (tightly packed)

1 big onion finely chopped

4 green chillis slit length wise

1/4 tsp turmeric pwd

small lemon sized tamarind (soak in a cup of warm water and extract)

1-2 tsps jaggery or sugar

1 tsp rice flour

3/4 tsp mustard seeds + 1 red chili, ground to a coarse pwd

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp methi seeds

1 tsp split black gram dal (optional)

1-2 dry red chillis (tear into pieces)

5 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 let it turn red. Add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink (approx 3-4 mts).
2 Add the thotakura leaves and stir fry for 4 mts. Add the turmeric pwd and salt and mix. Cover with lid and cook till the greens cook (approx 7-8 mts).
3 Add the tamarind extract and jaggery and mix well. Add 1 1/2 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears. Sprinkle the rice flour and mix and you will find that the gravy thickens. Cook for a minute, add mustard pwd and mix. Turn off heat.
4 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. For the above recipe the leaves were not blanched. If using blanched thotakura, reduce the cooking time before adding water.

Thotakura Ava Pulusu ~ Mustard flavored Amaranth leaves stew

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. amaranth leaves
  2. mustard powder
  3. tamarind

By

Published:


The flavor combination of today’s recipe is intriguing and enticing. Simple everyday Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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13 Responses

  1. Madhu says:

    Unusual combination of amarath, mustard and tamarind. Must try it out. Is there a reason why you blanch the leaves instead of adding them directly?

  2. Hi Sailu,

    I have been meaning to ask you since long, what is the hindi name for Amaranth? I surfed a bit, but didn’t get any clear idea..

    We have a green leafy bhaji called “Tandaljo” it’s rather neutral in taste, and needs lemon or tamarind and onion to enhance flavours.. Is Tandaljo same as Amaranth?? Also, other readers, please share any info you may have..

  3. Nishi says:

    Great recipe from you again Sailu. Thanks

  4. Priya says:

    Very healthy stew, looks yumm!

  5. sangeeta says:

    Hi Sailu … this amaranth stew looks interesting . I have never made a stew out of this green ( with daals it is different ) …. this one looks worth trying.

  6. Subha says:

    Hi Sailu,

    The rice flour should be mixed with water and then added, so no lumps are formed. This is for beginners:)

  7. Anu says:

    Looks yummy…where can i find amaranth leaves?

  8. vn says:

    Hi Sailu,

    While searching for a recipe long time back, I happened to visit your blog. After that I have become a very loyal & frequent visitor to your site :-) . You have an amazing collection of recipes & whatever I try from your site is a sure hit recipe !!. And as always, your mouth watering pics….awesome..Thank you so much for all your efforts. All the best.

  9. Kruparajeev says:

    Hey Sailu, believ it or not I try receipes if the photo’s look good…..this is a must try….and guess what it will be our dinner tonight…..tks heaps……tc

  10. Hannah Shields says:

    Just cooked this–it was delicious, even though I didn’t have any curry leaves on hand. Thanks so much for the recipe; I’ll definitely be trying many more from your blog!

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