Thotakura (Amaranthus) Pulusu

Ingredients:

1) Amaranthus Leaves (Thotakura Akkulu) = 2 Cups.
2) Besan (Senagapindi) = 2 Tbl Spoon.
3) Jaggery (Bellam) = 1 Tbl Spoon.
4) Bengal Gram (Pachi Senagapappu) = 2 Tbl Spoon.
5) Red Chilly Powder (Karamu) = 1 Tbl Spoon.
6) Oil (Nune) = 1 Tbl Spoon.
7) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces.
8) Onion (Vullipayalu) = 1 Piece.
9) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
10) Salt = Acc to taste.
11) Tamarind (Chinta Pandu) = Small Lemon Size.
12) Asafoetida (Inguva) = 1Pinch.



Method:

1) Soak Bengal Gram in a cup of  water and keep a side.
2) Soak tamarind in water for about 10-15 Min and squeeze tamarind to extract pulp out of it.
3) Remove the stems of Amaranthus Leaves and chop the leaves and keep them a side.
4) Clean Amaranthus Leaves once or twice and drain out excess water.
5) Chop Onions and Green Chillies.
6) Take a small vessel add Amaranthus Leaves, Green Chillies, Onions, soaked Bengal Gram add some water and put the lid on it and cook until they become soft.
7) Add extracted Tamarind pulp, Jaggery, Salt, Turmeric Powder, Red Chilly Powder and cook
for about 5 min to prepare pulusu.
8) Add Besan and water in a small bowl and mix well to avoid besan crumbs, finally mix this solution with pulusu prepared in above step. Then cook until pulusu becomes little thicker.
9) Add Popu for pulusu prepared above

Serve hot with Papad or any crispy item with white rice.