Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew
A refreshing buttermilk curry cooked along with amaranth leaves and tempered with Indian spices. Serve with hot steamed rice for a comforting lunch.
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.
If you are looking for more Andhra Recipes here are some:
- 1 cup Green Amaranth Leaves , chopped
- 1 Onion , sliced
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Sunflower Oil Ingredients to grind
- 2 tablespoon Fresh coconut , grated
- 1 Green Chilli
- 2 sprig Coriander (Dhania) Leaves , chopped To temper
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry Red Chillies
- Sunflower Oil
How to make 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.