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Thotakura Masala

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Thotakura masala/ Dahi masala hara koftas is an excellent and classic green vegetable kofta curry made with some exotic flavors

Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the 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 super... Read More..

About Recipe

Bachchali koora koora, Pasalai keerai Kuzhambu, Palang sag torkari

How to make Thotakura Masala

(5 ratings)
63 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Thotakura Masala
Author : Vahchef
Main Ingredient : amaranth
Servings : 4 persons
Published date : February 01, 2019


Ingredients used in Thotakura Masala
• Green chillies, finely chopped - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Salt - to taste.
• Chili powder - ½ tablespoon.
• Hing - 1 pinch.
• Thotakura (amaranth) leaves, finely chopped - 3 bunch.
• Ginger garlic paste - ½ tablespoon.
• Chickpea flour - 1 cup.
• Oil - to fry.
• Mustard seeds - ½ tea spoon.
• Cumin seeds - ½ tea spoon.
• Onions(chopped) - ½ cup.
• Turmeric powder - 1 pinch.
• Tomato(chopped) - ½ cup.
• Cumin powder - ½ tea spoon.
• Coriander powder - ½ tea spoon.
• Red chili powder - 1 tea spoon.
• Curd - 1 cup.
Method:
  • In a bowl, put in the amaranth leaves,hing, chili powder, a little salt, sesame seeds, green chilies, ginger garlic paste, and chickpea flour. Mix and just rest this mixture for about 2-3 minutes till little moisture oozes out.
  • Mix all these ingredients well together without adding water. Shape them into lime sized roundels and keep aside.
  • In a hot pan, add oil and deep fry these Amaranth dumplings on a medium heat so that they get cooked nicely. It takes about 6 to 7 minutes to cook.
  • Fry till they turn golden in color and crispy.
  • For gravy: Heat oil in a pan add mustard seeds, cumin seeds, onions and salt mix it.
  • Now add turmeric powder, tomatoes, cumin powder, coriander powder, red chili powder and stir well.
  • Put the lid on and cook well till the tomatoes are totally mashed. Add the koftas and gently stir and then addyogurtand mix well.
  • Add little water and bring to one boil and switch off the stove. Serve with hot steamed rice, roti or chapatti.





Cooking with images Palak Rassa , Spinach rasdar, saaru





Articles


Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the 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.

 

Benefits:

There's two varieties common as edible veggie in Vietnam: amaranthus tricolor and amaranthus viridis. They're an excellent way to obtain vitamins such as vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folate, and dietary minerals which includes calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Due to its beneficial nourishment, numerous farmers grow amaranth nowadays.

 

The leaves are diuretic and purgative, and so are utilized in poultices (fresh or as dried powder) to relieve inflammations, boils and infections, gonorrhoea, orchitis and haemorrhoids. The leaves are considered to have febrifugal attributes. Ash of Amaranthus viridis plants is full of soda and it is sometimes helpful to make soap.



 

Comments & Reviews

 

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Recent comments

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sema rai Posted on Wed Aug 14 2013

am frst

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sema rai Posted on Wed Aug 14 2013

already u did dish like this

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Nanditha Ravishankar Posted on Wed Aug 14 2013

I love the way you present the show...you are the master chef ...you are really vahrevah chef

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Carson Freeman Posted on Wed Aug 14 2013

Ummm.. How did those uncooked dumplings instantly appear??!

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Imroz Khan Kalyani Posted on Wed Aug 14 2013

Thotakura Kaya he ,isme hum palak use kar shakte he

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Bangarubaskar Rajamanickam Posted on Wed Aug 14 2013

Superb

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kanan1525 Posted on Wed Aug 14 2013

fata dahi nikla pani

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Taheera Riaz Posted on Wed Aug 14 2013

Superb recipe chef thank you

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Gina Gull Posted on Wed Aug 14 2013

What is Thotakura?

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Engywucki Posted on Wed Aug 14 2013

What kind of leaves would be appropriate? And what is "medium heat" in centigrades?

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nida capati Posted on Wed Aug 14 2013

Chef thank you for wonderful tasty recipe that you share. God blessed

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Michael L. Posted on Wed Aug 14 2013

Is this still good without all the spicy heat?

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