Thotakura or Amaranth is a green vegetable packed with vitamins, minerals, fiber and anti oxidants.
Ingredients
A big bunch of Amaranth/Thotakura
3-5 cups of yogurt or buttermilk
2 large green chilies
a handful of cilantro
1/4 cup of grated coconut
2 inch piece of ginger
1 tbsp of besan
1/2 tsp turmeric powder
salt for taste
For tempering
1 tbsp oil or ghee
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
3-5 red chilies
a pinch of hing
few curry leaves
A big bunch of Amaranth/Thotakura
3-5 cups of yogurt or buttermilk
2 large green chilies
a handful of cilantro
1/4 cup of grated coconut
2 inch piece of ginger
1 tbsp of besan
1/2 tsp turmeric powder
salt for taste
For tempering
1 tbsp oil or ghee
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
3-5 red chilies
a pinch of hing
few curry leaves
Preparation
Wash and cut Amaranth leaves and stems separately.
Cut green chili lengthwise.
Chop cilantro finely.
Into your blender jar take yogurt, besan, grated coconut, ginger and turmeric powder and blend them like a smoothie. Keep this aside.
Procedure
In a big vessel take Amaranth stems, leaves and green chili and cook them on low to medium low flame. When the leaves and stems become soft switch off the flame and let it cool down. When the Amaranth is cooled off, add buttermilk mixture slowly while you stir with our other hand. Let it come to a boil in the low flame.
While it is cooking prepare seasoning /tempering. In a small sauce pan take 1 tbsp of oil or ghee. Heat it up on medium and when the oil is hot, bring down the heat to low or low medium and add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add cut red chilli, hing and curry leaves.Switch off the flame and add this to majjiga pulusu. Mix it well and continue cooking on low until it comes to a boil. Do not need to boil too much because Amaranth has been cooked already. After 5-10 minutes switch off the flame and add cilantro. Mix it once. Serve this hot with rice or you may enjoy itself as a soup. Thank you.
Please feel free to write your comments and suggestions below.
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Wash and cut Amaranth leaves and stems separately.
Cut green chili lengthwise.
Chop cilantro finely.
Into your blender jar take yogurt, besan, grated coconut, ginger and turmeric powder and blend them like a smoothie. Keep this aside.
Procedure
In a big vessel take Amaranth stems, leaves and green chili and cook them on low to medium low flame. When the leaves and stems become soft switch off the flame and let it cool down. When the Amaranth is cooled off, add buttermilk mixture slowly while you stir with our other hand. Let it come to a boil in the low flame.
While it is cooking prepare seasoning /tempering. In a small sauce pan take 1 tbsp of oil or ghee. Heat it up on medium and when the oil is hot, bring down the heat to low or low medium and add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add cut red chilli, hing and curry leaves.Switch off the flame and add this to majjiga pulusu. Mix it well and continue cooking on low until it comes to a boil. Do not need to boil too much because Amaranth has been cooked already. After 5-10 minutes switch off the flame and add cilantro. Mix it once. Serve this hot with rice or you may enjoy itself as a soup. Thank you.
Please feel free to write your comments and suggestions below.
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