One PotThotakoora/Thotakura Pulusu | Amaranth Leaves Stew

Thotakoora Pulusu is a typical dal/Pappu from Andhra made with amaranth greens and toor dal. The pressure cooked dal with few spices is mashed and tempered with garlic and other seasoning ingredients. As a side dish for steamed rice, chapathi, jowar roti, millet rotis, oats chapathi, this makes a wonderful meal. People who doesn’t like garlic can omit and follow the same procedure.

Thotakura  or tandaljo (Amaranth or Chinese Spinach in English, Safed Maath in Marathi, and Chaulai in Hindi) is absolutely one of my favorite leafy vegetables. This leaf is very versatile and can be cooked in so many different ways to make a variety of curries, dal, stew, rice and chapathi/roti.

Thotakura is a power house of nutrients. It is high in calcium, potassium, folate, vitamin C and iron. Thotakoora helps reduce inflammation, lower cholesterol levels. Regular consumption helps in easing digestion, excessive menstruation and weight management.

If you’ve tried this Thotakoora Pulusu recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Rating: 5 out of 5.

How to make Thotakoora Pulusu

PREP TIME: 10 MINS

COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

COURSE: SIDE DISH

CUISINE: SOUTH INDIAN

MAKES : 4-5

Ingredients

toor dal – 1/2 cup, rinsedfenugreek seeds (menthulu) – 1/2 tsp
thotakura – 2 bunches, choppedpeppercorns – 1/2 tsp
oil – 3 tbsp, dividedcoriander seeds – 1 tsp
mustard seeds – 3/4 tsp, dividedred chillies – 5-6
jeera / cumin – 1 &1/4 tsp, dividedgreen chillies – 4-5
garlic cloves – fewred chilli powder – 1/2 tsp
onion – 1, md – dicedsalt – 1 tsp
tomatoes – 2, dicedturmeric – 1/2 tsp
tamarind – 1″ piecehing – 1/8 tsp

Instructions

  1. Rinse toor dal 2-3 times, drain water and keep it aside.
  2. In a pressure cooker or hawkins cooker, add 1 tbsp oil, 1 tsp jeera, 1/2 tsp mustard seeds, hing, few garlic cloves, methi seeds, peppercorns, coriander seeds, 3 red chillies and green chillies. sauté them for a few seconds.
  3. Now add diced onions, tomatoes and turmeric. Mix once.
  4. Add rinsed dal, chopped thotakoora, 1 small piece of jaggery, red chili powder and salt.
  5. MIx everything by adding 4 cups of water and tamarind. Close the lid and cook for 3-4 whistles.
  6. After the pressure leaves, mash the dal mixture with a ladle or muddler.
  7. Tempering:
    • Heat a small pan with 2 tbsp mustard or sesame oil.
    • Add few garlic cloves, 1 tsp black-gram or urad dal, 1/4 tsp each jeera and mustard seeds, few curry leaves and 2 dry red chillies.
    • Sauté until the urad dal turns golden.
  8. Add this tempering into cooked dal.
  9. Garnish with cilantro and mix well.
  10. Serve this pulusu with hot steamed rice or chapathi or poori or jowar roti or masala jowar roti or sorakaya thappilent or oats chapathi. Leftovers can be refrigerated.

Tips

  1. Adjust green chillies and red chilly powder according to your spice level.
  2. Mustard or sesame oil tempering gives nice flavor but any oil can be used.
  3. Omit garlics if you don’t like to eat.
  4. This recipe can be done in Instant Pot as well.

Step by step photo instructions

  1. Rinse toor dal 2-3 times, drain water and keep it aside.

2. In a pressure cooker or hawkins cooker, add 1 tbsp oil, 1 tsp jeera, 1/2 tsp mustard seeds, hing, few garlic cloves, methi seeds, peppercorns, coriander seeds, 3 red chillies and green chillies. sauté them for a few seconds.

3. Now add diced onions, tomatoes and turmeric. Mix once.

4. Add rinsed dal, chopped thotakoora, 1 small piece of jaggery, red chili powder and salt.

5. Mix everything and add 4 cups of water and tamarind. Close the lid and cook for 3-4 whistles.

6. After the pressure leaves, mash the dal mixture with a ladle or muddler.

7. Tempering:

  • Heat a small pan with 2 tbsp mustard or sesame oil.
  • Add few garlic cloves, 1 tsp black-gram or urad dal, 1/4 tsp each jeera and mustard seeds, few curry leaves and 2 dry red chillies.
  • Sauté until the urad dal turns golden.

8. Add this tempering into cooked dal.

9. Garnish with cilantro and mix well.

10. Serve this pulusu with hot steamed rice or chapathi or poori or jowar roti or masala jowar roti or sorakaya thappilent or oats chapathi. Leftovers can be refrigerated.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @sirisfoodlab

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