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, Putnala Podi Munakkaya Jeedipappu Masala Kura,
Step by Step Pictures for Thotakura Pulusu
Thotakura Pulusu
How to make Thotakura Pulusu
Wash the greens and drain the leaves. Roughly chop it. In a pressure cooker, take the greens, chopped onions, chopped tomatoes, red chili powder, turmeric powder, tamarind, slit green chilies, 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 cooking 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 Tomato finely chopped
- 1 Onion finely chopped
- 4 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
How to make Thotakura Pulusu
- Wash the greens and drain the leaves. Roughly chop it. In a pressure cooker, take the greens, chopped onions, chopped tomatoes, 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 cooking 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.
Kalyani says
lovely thali there, Valli ! Pulls looks good.. is Thotakoora same as 'Arakeerai' in tamil ??
Sandhiya says
Love the entire plate.Simple yet healthy pulusu..i do the same way.
Pavani says
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.
Mireille Roc (@ChefMireille) says
Wow - if I wasn't so far, I would be inviting myself over 🙂 you're lucky I live in a different city!
Lord Byron's Kitchen says
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!
Marisa @ All Our Way says
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.
Harini-Jaya R says
Love this thotakoora pulusu Valli. I add sesame powder to the pulusu.
strawberryblondiekitchen says
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.
[email protected] says
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.
Sarah @ Champagne Tastes says
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
themondaybox says
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!
The Recipe Nomad says
I'm always so impressed with Indian dishes! So full of unique ingredients and flavor! Where do I get the leaves from?
Srivalli says
Thanks..You could try your Indian Stores for these greens. 🙂
Rajani says
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
spiffycookie says
I've never heard of this dish but I love everything in it so I'm sure I'd love it.
Alicia Taylor at Taylorlife.com says
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.
ManilaSpoon says
Who needs the meat when this Thotakura Pulusu sounds absolutely yummy! I would definitely love this with rice!
Priya Suresh says
Such a fingerlicking pulusu, makes me hungry already.
Molly Kumar says
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.
Sandhya Ramakrishnan says
I love making different recipes with spinach and Andhra style recipes are always something we love. The whole thali is so tempting.
Gayathri Kumar says
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!
GiselleR says
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!
preeti garg says
Amarnath leaves are very healthy greens and addition of lentil makes more healthy and perfect for lunch meal/
Amara says
Such a healthy and delicious pulusu.
priya vijay says
i love the heavenly combination of dals & greens. looks yumm
themadscientistskitchen says
Love it absolutely.
Priya Srinivasan says
Simple and comforting pulusu! The thali looks scrumptious!!
Nilu says
do you use any toor dal in this recipe?
Srivalli says
No, Nilu. This is without any dal, if you are familiar with Tamil Keerai Masiyal, its same as that.