Thotakura Pulusu

Amaranth Leaves are rich in iron. This is one of the easily available green vegetables in my place. I ended up buying this every week. I prepare poriyal or kootu with these leaves. This time, I tried a new recipe. I got this recipe from vahrehvah site.  Amaranth leaves are called Mullai keerai in tamil and thotakura in telugu. The green leaves are cooked in tamarind gravy and this can be served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing Thotakura pulusu or mullai keerai puli kuzhambu.

Preparation Time:     10 mins

Cook Time :                20 mins

Ready in :                   30 mins
Yields :                        3 servings 

Ingredients:

Gingelly Oil	2 tsp
Amaranth leaves chopped  (tightly packed)	1 Cup
Onions chopped	1/2 Cup
Garlic chopped	5 cloves
Mustard	1/4 tsp
Fenugreek seeds	1/2 tsp
Red chillies	2
Salt
Cumin seeds	1 tsp
Tamarind	Lemon size
Turmeric powder	1/4 tsp
Coriander powder	1 tsp
Chilli powder	3 tsp
Jaggery	1/2 tsp
Roasted peanuts	1/4 cup

Instructions:

• Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. Grind coarsely roasted peanuts in a blender.

• Heat Oil in a pan and add mustard, fenugreek seeds, red chillies and cumin seeds. After a min, add chopped garlic and onion. Fry till onions turn translucent.

• Add the green leaves and fry for 2-3 mins.  Add salt, turmeric powder, coriander powder,chilli powder. 

•  Add tamarind juice and  jaggery. Allow it to boil. Add the grind-ed peanut powder and allow it to cook for a min. 

Tips:

Adjust chilly powder to your taste.
Adding roasted peanuts is optional.