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. 🙂
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.
- Add all ingredients except chilli powder and tadka, and cook
- 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! 🙂