Thotakura Majiga Pulusu ~ Amaranth leaves Buttermilk Stew



Thotakura Majiga Pulusu

Visited the Rythu Bazaar (Farmer’s Market) yesterday. It’s a delight visiting the market in the winter season and watch vendors selling vibrant farm fresh winter vegetables like carrots, beetroot, cauliflower, green peas, pumpkin, capsicum to name a few and fresh greens like methi. Picked up loads of fresh methi, amaranth and spinach leaves.

It’s a green(s)-intensive menu this week. Yesterday it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

Thotakura Majjiga Pulusu Recipe

Prep: 15 mts Cooking 20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

3 1/2 cups chopped amaranth leaves/thotakura/chauli, packed

1 onion, sliced

1/4 tsp turmeric pwd

2 cups thick curd (slightly sour curd)

1 1/2 cups water

salt to taste

For paste:

4 tbsps grated fresh coconut

3 green chillis

1 tbsp fresh coriander leaves (optional)

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/2 tsp cumin seeds

1/4 tsp hing/asafoetida (optional)

10-12 fresh curry leaves

1-2 dry red chilli, de-seed and tear (optional)

1/2 tbsp oil

1 Add half a cup of water to thotakura (1/2 tsp salt) except the onions and cook till they are half-cooked. Keep aside.
2 Make a paste of grated coconut, green chillis and coriander leaves without adding any water.
3 Beat the curd well adding water to form a smooth sauce like consistency. Combine the ground paste with the beaten curd and keep aside.
4 Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds, methi seeds and let them turn slightly brown. Add the curry leaves, red chilies and asafoetida, turmeric pwd and toss for a few seconds. Add the onions and saute for 4 mts before adding the half cooked thotakura (along with left over water if any) and combine well.
5 Add the curd-coconut mixture and on low heat, cook stirring continuously, otherwise it might curdle. Adjust the salt and cook till the leaves absorb the flavors and the gravy thickens. Do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb.
6 Serve with white rice.

Thotakura Majiga Pulusu ~ Amaranth leaves Buttermilk Stew

  • Prep time:
  • Cook time:
  • Serves: 5

Main Ingredients:

  1. amaranth leaves
  2. yogurt
  3. green chilies
  4. coconut

By

Published:


It’s a green(s)-intensive menu this week. Yesterday, it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

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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21 Responses

  1. Sanjeeta kk says:

    I love this Pulusu my mom in law makes, quite different from the Kadi of Rajasthan. Coconut adds the extra zing to it. Shall try with Amaranth green. Looks delicious.

  2. Traditional and healthy majjiga pulusu.. looks awesome !!

  3. hey, this is a good one !!

  4. Hi Sailu, I’ve been a long time follower of your blog, first comment here. My greens have been limited to spinach and methi so far, never tried cooking amaranth. This recipe looks like a great introduction to this veggie. Thanks for sharing!

  5. Kalyani says:

    wow looks tempting ………

  6. Priya says:

    Great looking stew, love it.

  7. Chaitanya says:

    This is very nice .. I have never tried with thotakura … really awesome

  8. Swapna says:

    Hi Sailu

    I have a long time follower of your blog,last night i tried the above recipe & it came out fantastic! I have a 7 month old baby can you help me with any homemade recipes to feed her? Thank you

  9. Mallika says:

    Looks great as always Sailu! Happy 2011…

  10. saumya roy says:

    Hi Sailaja, You have an amazing blog. I have tried a few of your recipes. I must say they all tasted great.

  11. laxmi says:

    I love this dish my 22 months baby also likes this dish .Thank you

  12. aruna says:

    Hi Shailu,

    Recipe looks very tempting. But, we don’t get amaranthus that frequently here. Can i substitute with spinach? Will that change the flavor and if so, will it still be good? Waiting for your advice to try this out :)

    And thanks so much for your excellent site. This has become my major reference point for kitchen experiments!

  13. madhulika says:

    Hi Shailu,
    can u tell me what is ground paste?. Is it pea nuts paste.

  14. hey sailu, curd or buttermilk, should never be kept on heat directly. it will curdle immediately. we should take a spoon of basin (senaga pindi), mix it well with water and add it to curd or buttermilk before lighting up the flame.

  15. hey sailu, curd or buttermilk, should never be kept on heat directly. it will curdle immediately. we should take a spoon of basin (senaga pindi), mix it well with water and add it to curd or buttermilk before lighting up the flame.

  16. shoba says:

    Thank you Shailaji for sharing this recipe, i tried this today, tasted so good.

    Shoba

  17. Pavani says:

    Hi Sailu garu,

    Very nice blog!!! Can we use spinach instead of thotakura? because here we don’t get thotakura at all in Canada!!

  18. Pavani says:

    Hi Sailu garu,

    Very nice blog!!! Can we use spinach instead of thotakura? because here we don’t get thotakura at all in Canada!!

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