Thotakura Majjiga Pulusu Recipe – Amaranth Leaves in Buttermilk Stew
Servings: 4
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Thotakura Majjiga Pulusu is a flavorful and comforting South Indian dish, popularly enjoyed in the Andhra region. This delicious amaranth leaves stew is made with yogurt, coconut, and an aromatic tempering, creating a dish that’s light yet full of depth and richness. Paired with steaming rice, ghee, and a side of Carrot Poriyal, this makes for a wholesome and satisfying lunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Amaranth Leaves (chopped) | 1 cup |
| Onion (sliced) | 1 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi / Yogurt) | 1 cup |
| Salt | To taste |
| Sunflower Oil | As needed |
| Fresh Coconut (grated) | 2 tablespoons |
| Green Chilli | 1 |
| Coriander Leaves (Dhania, chopped) | 2 sprigs |
| Mustard Seeds | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
Instructions:
-
Prepare the Coconut Paste:
Start by grinding the fresh coconut along with the green chili and coriander leaves. Add a little water to create a smooth paste. Set aside. -
Cook the Amaranth Leaves:
Heat a flat skillet or pan with some sunflower oil over medium heat. Add the sliced onions and sauté until they become translucent. Once the onions are soft, add the chopped amaranth leaves and cook them until they are tender and well-sauteed. -
Add Coconut Paste and Curd:
Stir in the ground coconut paste into the cooked amaranth leaves. Add the curd (yogurt) and mix everything well. Sprinkle salt and turmeric powder, then stir to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. Once done, turn off the heat. -
Prepare the Tempering (Tadka):
In a small tadka pan or another skillet, heat a little sunflower oil. Add the mustard seeds, fenugreek seeds, and cumin seeds to the hot oil. Let them crackle and pop for a few seconds. Once they start crackling, add the asafoetida (hing), curry leaves, and dry red chillies. Allow the tempering to sizzle for a few more seconds until fragrant. -
Finish the Dish:
Pour the hot tempering over the cooked amaranth stew. Stir gently to incorporate the flavors. Serve the Thotakura Majjiga Pulusu with steamed rice and a dollop of ghee, alongside a refreshing Carrot Poriyal for a complete, hearty meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Fat | 5 g |
| Sodium | 200 mg |
| Potassium | 350 mg |
This recipe for Thotakura Majjiga Pulusu is not only flavorful but also packed with nutritional goodness, thanks to the amaranth leaves and yogurt. The tempering adds a delightful crunch and aromatic depth to the dish, making it an irresistible treat. Perfect for a vegetarian lunch, this stew brings a comforting warmth to the table with each spoonful.
