Thotakura Pulusu-kura

Thotakura Pulusu-kura

Thotakura (amaranth) is one of the most versatile leafy vegetables used in Andhra cuisine. You can make regular thotakura pappu, thotakura teeya pappu or, you can make yet another variation: thotakura pulusu-kura. 🙂

Thotakura pulusu-kura

Thotakura pulusu-kura

The recipe is pretty straight-forward. But the best part is that it tastes better the next day! So always make a bit more… so that there’s enough for the next day too! 🙂


  • Thotakura – 1 large bunch or 2 small bunches
  • 8 green chillies
  • lime-sized piece of tamarind
  • 2 onions or inguva (hing)
    • Hing negates the taste of onion. So they are never used together
    • Onions to be peels and kept whole or cut across the width so as to keep the shape.
  • menthulu (fenugreek) – 1 tsp
  • 1 tsp Salt
  • 1 tsp chilli powder
  • pinch of turmeric
  • Tadka: aavalu(mustard), mina pappu (urad dal), menthulu(fenugreek), dry red chilli


  • Wash and chop the thotakura leaves as much as possible.
wash and chop the thotakura

wash and chop the thotakura

  • Add all ingredients except chilli powder and tadka, and cook
mix well, but not too much! :)

mix well, but not too much! 🙂

  • Take care not to mash the onions.
    • In case of cooking in a pressure cook, boil the onions separately. The remaining ingredients can all be put into the cooker.
  • Once the whole pulusu-kura is cooked, Take the onions out and add chilli powder. Mix well.
  • In a tadka pan, heat 1 tsp oil and add the tadka.
  • Once it start popping, add to the pulusu-kura and mix well.
  • Add the onions back and let it cook for a few minutes more.

Serve hot with rice and ghee, and enjoy the burst of flavours! 🙂


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