How long does it take to make Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew?

The total time to make Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew is 35 minutes. Preparation takes 10 minutes and cooking takes 25 minutes.

Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew

Name: Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Andhra
Ingredients: 1 cup Green Amaranth Leaves chopped; 1 Onion sliced; 1/2 teaspoon Turmeric powder (Haldi); 1 cup Curd (Dahi / Yogurt); Salt to taste; Oil; 2 tablespoon Fresh coconut grated; 1 Green Chilli; 2 sprig Coriander (Dhania) Leaves chopped; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Methi Seeds (Fenugreek Seeds); 1 teaspoon Cumin seeds (Jeera); 1 pinch Asafoetida (hing); 1 sprig Curry leaves; 2 Dry Red Chillies; Oil

Archana's Kitchen

May 29, 2019

2162 Ratings

Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew - Recipe image with step-by-step cooking instructions

Time:Prep: 10 M|Cook: 25 M|Total: 35 M

Makes:4 Servings

Meal:Lunch

Cuisine:Andhra

Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew is a wonderful recipe made from amaranth leaves that are cooked in a coconut and curd based curry. Make this bowl of comforting stew filled with nutrients during winters. Amaranth leaves is a powerhouse of Iron, minerals and vitamins. It is considered as one of the super food and is Ayurvedic friendly as well.

Serve the Thotakura Majjiga Pulusu Recipe with some steamed rice and ghee and Carrot Poriyal Recipe for a comforting lunch.

If you are looking for more Andhra Recipes here are some:

Serve the Thotakura Majjiga Pulusu Recipe with some steamed rice and ghee and Carrot Poriyal Recipe for a comforting lunch.

If you are looking for more Andhra Recipes here are some:

Ingredients

Ingredients to grind

1 cup Green Amaranth Leaves, chopped

1 Onion, sliced

1/2 teaspoon Turmeric powder (Haldi)

1 cup Curd (Dahi / Yogurt)

Salt, to taste

Oil

2 tablespoon Fresh coconut, grated

1 Green Chilli

2 sprig Coriander (Dhania) Leaves, chopped

To temper

1 teaspoon Mustard seeds (Rai/ Kadugu)

1 teaspoon Methi Seeds (Fenugreek Seeds)

1 teaspoon Cumin seeds (Jeera)

1 pinch Asafoetida (hing)

1 sprig Curry leaves

2 Dry Red Chillies

Oil

Instructions for Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew

To begin making the Thotakura Majjiga Pulusu Recipe, first grind the coconut with green chilli and coriander leaves with some water to a smooth paste.

Heat a flat skillet with oil, add onions and saute well till it is translucent. Once done add amaranth leaves and saute till the leaves are cooked.

Add ground coconut paste and curd together and give it a stir. Sprinkle salt and turmeric powder and mix well. Allow it to simmer for 10 minutes and turn off the heat.

Heat a small tadka pan with oil, add mustard seeds, fenugreek seeds and cumin seeds and leave it to crackle.

Once the seeds have carackled add hing, curry leaves and dry red chillies and allow it to crackle and pour this over the curry and serve.

Serve the Thotakura Majjiga Pulusu Recipe with some steamed rice and ghee and Carrot Poriyal Recipe for a comforting lunch.

Recipe Tags

Vegetarian Recipes,South Indian Recipes,Indian Vegetarian Recipes,Dahi Recipes (Curd/Yogurt),Buttermilk Recipes,Amaranth/ Rajgira Recipes,Telugu Cuisine Recipes (Andhra & Telangana),Super Food Recipes,Pulusu Recipes

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