- Thotakura Majjigapulusu (Buttermilk with Amaranth leaves tangy soup)
Thotakura majjigapulusu is a very delicious, classic Andhra recipe made from amaranth leaves and sour curds, to be had with rice.
Ingredients:
1 bunch amaranth leaves plucked from the stems and chopped (the stems can be retained for use in another dish/pulusu)
1 small onion sliced
2 1/2 cups sour curds whisked in about 1 1/2 cups water
2 green chili sliced
2 tbsp dry coconut powder
1/2 tsp sambhar powder
2 level tbsp besan (chickpea flour)
for the tempering : half tsp each of urad dal seeds, mustard seeds, jeera, 5-6 fenugreek seeds, 2 sprigs fresh curry leaves(cleaned and dried), two pinches asoefetida (hing), 2-4 dried red chili, 1 clove garlic
half a tsp turmeric pwd, salt according to taste, 1-2 tbsp vegetable oil
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- Bring buttermilk and besan to a boil
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- Tempering
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- Add sliced onion and coconut
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- Add amaranth leaves
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- Add buttermilk mixture
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- Add sambhar powder
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- Thotakura Majjigapulusu (Buttermilk with Amaranth leaves tangy soup)
Procedure:
1. Mix the chickpea flour in a small amount of water so that there are no lumps formed and then add this mixture to the buttermilk in a large vessel. Bring this whole mixture to a gentle boil and simmer for a minute and then set aside.
2. Heat oil in a heavy-bottomed large vessel. Add urad dal, jeera, mustard seeds in that order. Fry for 3 secs or till they crackle. Add fenugreek seeds, fry and add red chillis, garlic, hing and the curry leaves. Add the sliced onion and green chili and fry for a bit. Add coconut powder and stir-fry.
3. Add turmeric powder, stir; add the chopped amaranth leaves and a little salt and stir-fry till the leaves are nicely done. (10-15 mins on medium heat)
4. Reduce the heat and add the buttermilk mixture, some more salt and bring to a gentle boil. Add sambhar powder. Simmer for some time (2-3 mins) on very low heat so that it doesn´t curdle.
5. Tastes great with rice.
