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Thotakura Pulusu Kura

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Thotakura Pulusu Kura Recipe, How To Make Thotakura Pulusu Kura Recipe

Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthy flavor. Made of Thota kura also known as Amaranth leaves are very popularly cooked in most of the south Indian homes.

Thotakura pulusu (stew) is a very simple and tasty dish spiced up with chilies and sweetened with jaggery. Pulusu is a clear broth (tamarind) cooked with vegetables and a spice is served as a side dish along with rice.

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

How to make THOTAKURA PULUSU KURA

(8 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
THOTAKURA PULUSU KURA
Author : Vahchef
Main Ingredient : amaranth
Servings : 4 persons
Published date : December 03, 2018


Ingredients used in THOTAKURA PULUSU KURA
• Amaranthus leaves - 3 bunch.
• Sorrel leaves - 2 bunch.
• Mustard seeds - 1/4 tea spoon.
• Red chilli - 2 numbers.
• Cumin seeds - 1/4 tea spoon.
• Onion - 1 number.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Drumstick - 2 numbers.
• Yellow cucumber - 1 numbers.
• Green chilli paste - 1 tablespoon.
• Chana dal - 2 tablespoons.
• Coriander (chopped) - 1/2 bunch.
• Oil - 2 tablespoons.
• Curry leaves - 1 spring.
• Tomatoes(chopped) - 2 numbers.
• Tamarind juice - 1/2 cup.
• Water - as required.
Method:
  • In a pan heat oil add mustard seeds when they crackle add red chili, cumin seeds, chopped onions, curry leaves, salt, turmeric powder, mix it well.
  • Then add drumsticks and yellow Cucumber pieces, tomatoes cook for 2-3 minutes with the lid on.
  • Now add green chilly paste, chana dal (soaked in water) cook it another 3 minutes.
  • Now add tamarind juice along with water, mix it and check the seasoning, cook it for 2 minutes
  • Add amaranthus leaves, sorrel leaves, chopped coriander leaves, mix it cook for 5 minutes.

Serve with rice.






Cooking with images





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.



 

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