Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the thota koora recipes green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a superb veggie. It's white colored and it is prepared with tomatoes or tamarind gravy. It provides a milky flavor and is also alkaline.
In Andhra Pradesh, this leaf is referred to as the Thotakura and customarily well prepared with dal which is popularly known as Thotakura pappu. In Maharashtra, it is known as the "Shravani Maath" that grows in the month of Shravan and will come in both white and red colors. Khada saga (in Oriya) is required to make 'Saga Bhaja', where the leaf is fried with chilies and onions. Hulee, playa or Majjigay hulee are a variety of curries which are prepared using these greens in Karnataka. In Tamil Nadu, it is known as and is also frequently eaten like a popular food, where greens are steamed, crushed, with mild flavoring of salt, red chillis and cumin. It is termed keerai masial.
The green Amaranth is an extremely well-known food in Greece and it is known as the vlita or vleeta. It is steamed and offered just like a salad with olive oil and lemon together with fried fish. In Sri Lanka, it is termed "Koora Thampala" and is also prepared and consumed with rice. The green Amaranth leaves and stems are generally utilized as stir fry veggie or perhaps in soups in countries like China and Vietnam. Amaranth greens are viewed as to assist in boost up the eye-sight.