September 18, 2016

Thotakura Pulusu - A Tangy,Sweety and mildly spiced Amaranth Leaves Pulusu

Leafy vegetables are always healthy!! because they loaded with vitamins, proteins and iron. I use leafy vegetables widely in my home in various forms.I do experiments in making different dishes with green leafy vegetables.Sometimes I make pappu, sometimes chutney, sometimes fry, sometimes Podikura,sometimes Pulusu. Whatever the dish you make with leafy vegetables, it turns out yummy and nutritious. Out of all green leafy vegetables "Thotakura" which is referred as Amaranth leaves in English and chavuli in Hindi is a healthy and delicious leafy vegetable and is used a lot in Andhra cuisine.Today I am blogging a simple,very easy and tasty dish spiced up with chillies and sweetened with Jaggery "Thotakura Pulusu" - a tangy,sweety and subtly spiced stew served as a side dish along with hot steamed white rice. Basic ingredients in this dish are Thotakura aka Amaranth leaves, tamarind juice and little bit jaggery. Let us learn how to make Thotakura Pulusu in andhra style. Before discussing the procedure let me share the key ingredients and the quantity required to make this dish!!

Ingredients :
Thotakura/ Amaranth / Chavuli Leaves             :    1 big bunch
Green Chillies /pachimirapakayalu                    :    5-6 slit length wise
Tamarind Juice/chinthapandu pulusu                :    3 table spoons
Jaggery / bellam                                                :    1-2 table spoons
Onions                                                               :    2-3 big sized
Turmeric powder                                               :    1/4 table spoon
Red Chilli powder                                              :    1 table spoon
Salt                                                                    :     to taste
Rice flour or Besan flour                                    :    1 table spoon

For tempering/Tadka/ Popu :
Chana dal                                                         :  1 table spoon
Urad dal / black gram seeds                             :  1 table spoon
Mustard seeds                                                  :   1/4 tea spoon
Cumin seeds                                                     :  1/4 tea spoon
Red chillies                                                        :  2 -3 (tear into pieces)
Methi seeds                                                       :  2-4 (just for flavour)
Asafoetida                                                          :  big pinch
Curry leaves                                                       :   5-6

Procedure :
1. Heat oil in a pan, add chana dal, urad dal, mustard seeds, methi seeds, 
     cumin seeds and red chilli pieces and curry leaves finally with big pinch
     of asafoetida fry them few seconds till they turn golden colour.
2. Add chopped onions, green chillies and saute them 3-4 minuites till 
    onions become slightly pink on medium flame.
3. Add finely chopped Thotakura / amaranth leaves and stalks and stir fry
    for 4 minuites,then add turmeric powder and salt and combine.Cover 
    with lid and cook till the greens done.
4. Now add tamarind juice, jaggery and mix well.Add 3 cups of water and
    cook for 10 minuite till the rawness of tamarind disappear.
5. Now take a bowl, add 1 table spoon of rice flour or besan with water and
    prepare a dilute solution.( If you like the gravy more thick you can add
    cooked toor dal paste for extra thickness at this moment)
6. Add this diluted solution to the gravy and cook for one more minuite turn
    off the flame.
7. Shift into serving vessel, serve it hot with hot steamed white rice, dal 
    and ghee.

No comments:

Post a Comment

Food & Drink Top Blogs
Submit your website to 20 Search Engines - FREE with ineedhits!
Sonic Run: Internet Search Engine Submit Your Site To The Web's Top 50 Search Engines for Free! Submit Your Website to Scrub The Web
Food & Drink