Thotakura Majjiga Pulusu Recipe – Amaranth Leaves in Buttermilk Stew
Description
Thotakura Majjiga Pulusu, also known as Amaranth Leaves in Buttermilk Stew, is a nourishing and flavorful dish from Andhra cuisine. This comforting stew combines the earthy goodness of amaranth leaves with a rich coconut and yogurt-based gravy. It’s an ideal recipe for winter, offering a delightful balance of warmth and nutrients. Amaranth leaves are packed with iron, vitamins, and minerals, making this dish a wholesome, Ayurvedic-friendly addition to your diet. Perfect for a light, nutritious lunch, this dish is both simple to make and incredibly satisfying.
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Green Amaranth Leaves (chopped) | 1 cup |
| Onion (sliced) | 1 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi / Yogurt) | 1 cup |
| Salt | To taste |
| Oil | For cooking |
Ingredients to Grind
| Ingredients | Quantity |
|---|---|
| Fresh Coconut (grated) | 2 tablespoons |
| Green Chilli | 1 |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
To Temper
| Ingredients | Quantity |
|---|---|
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Oil | For tempering |
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 3-4
Instructions
-
Grind the Coconut Paste
Start by grinding the fresh coconut, green chili, and coriander leaves with a little water to form a smooth paste. Set aside. -
Cook the Amaranth Leaves
Heat a flat skillet or pan over medium heat and add some oil. Once the oil is hot, add the sliced onions and sauté until they turn translucent. Add the chopped amaranth leaves to the pan and sauté for a few minutes until the leaves are cooked down. -
Prepare the Buttermilk Stew
Once the amaranth leaves are cooked, add the ground coconut paste and yogurt to the skillet. Stir well to combine. Add salt and turmeric powder, mixing everything together thoroughly. Let the mixture simmer for about 10 minutes, allowing the flavors to meld. Once done, turn off the heat. -
Temper the Spices
In a small tempering pan, heat a bit of oil. Add the mustard seeds, methi seeds, and cumin seeds. Let them crackle for a few seconds. Once they start to pop, add the asafoetida, curry leaves, and dry red chilies. Let everything crackle and release its aroma before pouring this tempering over the simmered curry. -
Serve
Your Thotakura Majjiga Pulusu is now ready to serve! Pair it with steamed rice and a dollop of ghee for an extra rich and comforting experience. For an added touch, serve it with a side of Carrot Poriyal for a complete, nourishing meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~15 g |
| Protein | ~5 g |
| Fat | ~18 g |
| Fiber | ~3 g |
| Iron | ~3 mg |
| Calcium | ~60 mg |
Tips for the Best Thotakura Majjiga Pulusu
- Substitute for Amaranth: If amaranth leaves aren’t available, you can use spinach or any other leafy greens of your choice, though the flavor profile will differ slightly.
- Spice Level: Adjust the number of green chilies according to your spice tolerance. You can also add a pinch of chili powder if you prefer extra heat.
- Vegan Option: Replace the curd (yogurt) with a non-dairy yogurt or a cashew cream for a vegan version of this dish.
Why You Should Try Thotakura Majjiga Pulusu
Thotakura Majjiga Pulusu is not only rich in nutrients but also packed with flavor. The earthy amaranth leaves, combined with the creaminess of yogurt and the richness of coconut, create a dish that’s both comforting and healthy. This recipe is an excellent way to introduce more leafy greens into your diet while enjoying a flavorful traditional Andhra meal. Perfect for a light lunch or even as part of a festive spread, this stew pairs wonderfully with hot rice, making it a comforting meal for cold weather.
