Amaranthus Dal/Thotakura Pappu
Amaranthus called Thotakura in Telugu and Arakkerai in Tamil is a common leafy vegetable cooked in South India.
I have just twisted it a bit and used Panchmel Dal(Toor, Masoor, Moong, Chana, Udad dals) instead of Toor Dal which is used regularly for this.
Amaranthus Dal/Thotakura Pappu
Amaranthus called Thotakura in Telugu and Arakkerai in Tamil is a common leafy vegetable cooked in South India.
I have just twisted it a bit and used Panchmel Dal(Toor, Masoor, Moong, Chana, Udad dals) instead of Toor Dal which is used regularly for this.
Cooking Instructions
- 1
Wash clean and cut the amaranthus, tomatoes and chillies.
- 2
Wash all the dals together two times. Add them to the pressure cooker with 3 cups water and 1/2 tsp haldi. Add tomatoes, greens and chillies to it. Cook till one whistle. Them simmer until there are another 2 whistles.
- 3
Let the cooker cool on it's own. Now mash the dal well with a rasam spoon.
- 4
Heat the tamarind in water. After it cools squeeze it with your hands and remove all the pulp and juice.
- 5
Heat the ghee, add the mustard seeds. After they crackle add the jeera, methi seeds and Hong in that order. Then add the tamarind juice.
- 6
Simmer it for 2 minutes for the tamarind to loose the raw smell. Now add the mashed Dal and mix well. Add salt and chilli powder as needed.
- 7
Add the curry leaves and simmer for 5 minutes. Garnish with chopped coriander leaves and serve 😋
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