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.

Amaranthus Moongdal fry(Thota kura Pesarapappu fry)

Ingredients:

1) Amaranthus (Thotakura ) = 4 Cups.
2) Salt = Acc to taste.
3) Moog Dal (Pesara Pappu) 1/4 Cup (Soak in a cup of water for 10min)..
4) Green Chillies (Pachi Mirapakayalu)= 3-4 Pieces.
5) Garlic= 9-10 Flakes (Velli vulli).
6) Oil = 2 Tbl Spoon.
7) Urad Dal (Minapappu) = 1/4 Spoon.
8) Mustard seeds (Avallu) =1/4 Spoon.
9) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
10) Red Chillies (Endu Mirapakayalu) = 1 Piece.
11) Curry Leaves (Karivepaaku)= 1 Spring.
12) Asafoetida (Inguva) = 1 Pinch.
13) Dry Coconut Powder (Optional) = 1 Pinch.
14) Water = 2 Cups.

Method:

1) Wash Amaranthus leaves and drain water completely and finely chop amaranthus leaves.
2) Cook Amaranthus leaves and Moogdal by adding water and salt in a vessel.
3) If Moong dal becomes little soft then drain water and keep this aside. If there is any excess water left, squeeze and keep aside.
4) Take a small pan and heat 2 Table spoons of oil and fry Garlic, Green chillies then add mustard seeds. When mustard seeds starts spluttering add Urad dal, Cumin Seeds, Red chillies, Curry Leaves and Inguva keep frying them until this turns to golden colour then add squeezed Amaranthus leaves and Moog dal
5) Fry them for a minute

We can add dry coconut powder for good taste while you fry.

Serve with Hot plain rice or Chapathi

Amaranthus Leaves Curry (Thota kura Iguru)

Ingredients:

1) Amaranthus Leaves(Thota kura aakullu)) = 4 Cups.
2) Bengal Gram (Pachi Sengapappu) = 1/4 Cup (Soak in a cup water for about 20min)
3) Tamarind (Chinta Pandu) = Small lemon size (Soak in a cup of water for about 15min)
4) Green Chillies (Pachi Mirapakayalu) = 3-4 Pieces.
5) Turmeric Powder (Pasupu) = 1 Pinch.
6) Salt = Acc to taste.
7) Red Chilly Powder =1/4 Spoon.
8) Onions (Vullipayalu) = 1Piece.
9) Water =1/4 cup.
10) Garlic= 3-4 Flakes.

Popu Items:

1) Oil= 2 Tbl Spoon.
2) Mustard Seeds (Avalu) =1/4 Spoon.
2) Urad dal (Minapappu) =1/4 Spoon.
3) Cumin seeds (Jeela karra) =1/4 Spoon.
4) Red chillies (Yandu mirapakayalu) = 1 Piece.
5) Asafoetida (Inguva) = 1 Pinch.
6) Curry Leaves =1 spring.


Method:

1) Wash Amaranthus leaves once or twice drain out water completely
2) Then chop the leaves finely.
3) Prepare Garnish / Popu with above mentioned items and keep it separately.
4) Add Amaranthus Leaves,Onions,Green Chillies,Bengal Gram add some water and cook them in a vessel until the water absorbs completely.
5) Later add Salt, Tamarind Juice, Red Chilly Powder, Turmeric Powder and cook for about 5 min.

Serve with hot plain rice and Challa Mirapakayalu,Vadiyalu.