Clean and remove the hard stems from the amaranth leaves, then wash well under running water and drain. After that chop into small pieces.
Mix all above the paste ingredients, add little water and make it into a smooth paste. Then add the ground paste, turmeric, red chilli powder, salt to buttermilk and mix well, keep aside.
Heat oil in a pan add popu ingredients and fry, once done add curry leaves, coriander leaves, chopped thotakura and stir well. Sprinkle a little water if needed and cook with cover for 5 mins on low-medium flame, stirring occasionally.
Once thotakura is cooked well, pour buttermilk mix and mix well, continue to cook for a couple of mins. When done turn off the flame and transfer into a serving bowl, now amaranth leaves buttermilk stew/thotakura majjiga pulusu is ready, garnish with coriander leaves and serve hot with steamed white rice.