Thotakura Pulusu


1 bunch or 3 cups tender amaranth leaves & stems (clean & chopped)
8-10 pearl onions (peel and trim the ends)
3 green chillies
1/2 tbsp besan
2-3 cups water (to cook)
2-3 tbsp tamarind pulp (thick)
1-2 tbsp jaggery/sugar (optional)
1/4th tsp turmeric
Salt to taste
1 tbsp oil


2 dry red chillies (broken)
½ tsp mustard seeds
1/4th tsp mustard seeds
Big pinch hing


Heat 1 tsp oil in a small pan. Add all the ingredients listed below seasoning and fry till mustard seeds pop. Turn off the heat and keep aside.
Heat remaining oil in a heavy bottom vessel. Add green chillies and onions and sauté for 3-5 minutes on medium heat. Add chopped leaves & stems, salt, turmeric and ½ cup water and cook until the leaves are done (3/4th) now add tamarind pulp, jaggery, besan mix, water and bring it to boil, keep stirring in the middle to avoid besan from curdling. Reduce the heat, adjust the taste add anything if need and simmer for 8-10 minutes. Crush the fried seasoning and stir into the pulusu (stew) and cook for 2 more minutes. Turn off the heat. Shift into serving dish.
Serve with steamed rice, dal and papad.

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