Amaranth Leaves Kadhi Recipe / Thotakura Majjiga Pulusu
Ingredients
- 1 cup chopped Thotakura/Amaranth Leaves
- 2 cups Buttermilk
- 1 sp Red Chilli Powder
- 1/4 sp Turmeric Powder
- Salt to taste
- 2 sp Besan/Chickpea Flour
- fistful Fresh Coconut
- 2 Green Chillies
- 1 sp chopped Ginger
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 2 Red Chillies
- 1 pinch Hing
- chopped Coriander Leaves
- few Curry Leaves
For Paste :
for Popu :
Instructions
- 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.
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