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

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  amaranth leaves
  •   yogurt
  •   green chilies
  •   coconut

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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.

21 thoughts on “Thotakura Majiga Pulusu ~ Amaranth leaves Buttermilk Stew

  1. 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!

  2. 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

  3. 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 ๐Ÿ™‚

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

  4. 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.

  5. 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.

  6. Hi Sailu garu,

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

  7. 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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