Thotakura Pulusu is a typical pappu from Andhra made with greens and toor dal. The pressure cooked dal is mashed and tempered with garlic and other seasoning ingredients. As a side dish for steamed rice, this makes a wonderful meal.
I cooked this from Padma for my Andhra Thali. The entire meal was such a filling and satisfying meal. This is part of the Flavours of India, featuring dishes that are mostly home cooked and showcases authentic dishes.
The thali had Chakkara Pongali, Aratikaya Nuvvu Podi Vepudu, Munakkaya Jeedipappu Masala Kura, Putnala Podi
Step by Step Pictures for Thotakura Pulusu
Thotakura Pulusu
For Pressure Cooking
2 cups Amaranth leaves Thotakura finely chopped
2 no Tomato finely chopped
1 no Onion medium finely chopped
4 no Green Chillies
Salt to taste
A pinch Turmeric powder
1/2 tsp Red Chilli powder
1 inch Tamarind
For Tempering
2 tsp Cooking Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
1/2 tsp Cumin seeds
4 Garlic crushed cloves
Curry leaves a few
Wash the greens and drain the leaves. Roughly chop it. In a pressure cooker, take the greens, chopped onions, chopped tomatoe, red chili powder, turmeric powder, tamarind, slit green chillies, 1/2 cup water. Pressure cook for 3 whistles.
Once the pressure falls, stain away excess water, using a churner, churn it well to a smooth mix. Add the water back, along with salt, simmer till it becomes thick.
Now heat oil in a pan, add mustard seeds, crushed garlic, urad dal, cumin seeds, curry leaves and fry till golden. Pour this over the simmering dal.
Serve with rice.
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Thotakura Pulusu
Ingredients
For Pressure Cooking
- 2 cups Amaranth leaves /Thotakura, finely chopped
- 2 no Tomato finely chopped
- 1 no Onion finely chopped
- 4 no Green Chillies
- Salt to taste
- A pinch Turmeric powder
- 1/2 tsp Red Chilli powder
- 1 inch Tamarind
For Tempering
- 2 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 1/2 tsp Cumin Seeds
- 4 Garlic crushed cloves
- Curry Leaves few
Instructions
- Wash the greens and drain the leaves. Roughly chop it. In a pressure cooker, take the greens, chopped onions, chopped tomatoe, red chili powder, turmeric powder, tamarind, slit green chillies, 1/2 cup water. Pressure cook for 3 whistles.
- Once the pressure falls, stain away excess water, using a churner, churn it well to a smooth mix. Add the water back, along with salt, simmer till it becomes thick.
- Now heat oil in a pan, add mustard seeds, crushed garlic, urad dal, cumin seeds, curry leaves and fry till golden. Pour this over the simmering dal.
- Serve with rice.
29 comments
lovely thali there, Valli ! Pulls looks good.. is Thotakoora same as ‘Arakeerai’ in tamil ??
Love the entire plate.Simple yet healthy pulusu..i do the same way.
That is a very delicious thotakura pulusu Valli. My cousin makes similar pulusu but she also adds peanut and sesame powder to make it thick.
Wow – if I wasn’t so far, I would be inviting myself over 🙂 you’re lucky I live in a different city!
Looks wonderfully delicious! I absolutely love dal in any shape or form. I’d eat a big bowl of this and not share with anyone. Hahaha!
What an interesting recipe. This year one of my resolutions was to try different cuisines. I’m not familiar with Indian cuisine but it looks so tasty! And I really like how you present the dish with the sides along with it.
Love this thotakoora pulusu Valli. I add sesame powder to the pulusu.
WOW does this dish look packed with flavor! It looks hearty and comforting! This is a dish my husband and I would love served with rice.
I’ve never actually heard of thotakura pulusu but the seasonings in this dish sound delicious. I love learning about new dishes and I’m sure this would be great served over a bowl of rice.
I’ve never heard of this, but it looks and sounds amazing! I don’t feel like cooking dinner tonight- I wish I could pull this from the computer screen! haha
My husband and I enjoy many Indian foods and the wonderful spices used in Indian cooking. There are so many special spices that Indian cooking can be a bit intimidating to foreigners, I think. It is intimidating to me, anyway! 😉 Thank you for sharing this recipe with the helpful photographs. When trying something new, it is so helpful to be able to see what each step should look like!
I’m always so impressed with Indian dishes! So full of unique ingredients and flavor! Where do I get the leaves from?
Thanks..You could try your Indian Stores for these greens. 🙂
I use spinach and add 1/4 cup green gram (moong) Dal and prepare the same way. Instant pot makes it a whole lot easier
I’ve never heard of this dish but I love everything in it so I’m sure I’d love it.
This makes me wish I had a pressure cooker. My husband loves Dal. I haven’t ever seen it with greens in it though. Looks very good.
Who needs the meat when this Thotakura Pulusu sounds absolutely yummy! I would definitely love this with rice!
Such a fingerlicking pulusu, makes me hungry already.
Now this is a new recipe for me using Amaranth leaves. We usually make a stir fry with them but will have to try your version soon.
I love making different recipes with spinach and Andhra style recipes are always something we love. The whole thali is so tempting.
It has been a while since I used mathu to mash greens. It is far better than the mixer. Your pulusu looks delicious and what a great spread!
And all of a sudden I have a giant curry craving that I won’t be able to satisfy until I get home from work this evening. Here’s to hoping the day flies by so I can make this ASAP!
Amarnath leaves are very healthy greens and addition of lentil makes more healthy and perfect for lunch meal/
Such a healthy and delicious pulusu.
i love the heavenly combination of dals & greens. looks yumm
Love it absolutely.
Simple and comforting pulusu! The thali looks scrumptious!!
do you use any toor dal in this recipe?
No, Nilu. This is without any dal, if you are familiar with Tamil Keerai Masiyal, its same as that.