Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew
A vegetarian Andhra recipe with green amaranth leaves - chopped, onion - sliced, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
9 steps- 1
To begin making the Thotakura Majjiga Pulusu Recipe, first grind the coconut with green chilli and coriander leaves with some water to a smooth paste
green amaranth leaves - chopped(1 cup)fresh coconut - grated(2 tablespoon)green chilli(1)sprig coriander (dhania) leaves - chopped(2)sprig curry leaves(1) - 2
Heat a flat skillet with oil, add onions and saute well till it is translucent
onion - sliced(1) - 3
Once done add amaranth leaves and saute till the leaves are cooked
green amaranth leaves - chopped(1 cup)sprig coriander (dhania) leaves - chopped(2)sprig curry leaves(1) - 4
Add ground coconut paste and curd together and give it a stir
curd (dahi / yogurt)(1 cup)fresh coconut - grated(2 tablespoon) - 5
Sprinkle salt and turmeric powder and mix well
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 6
Allow it to simmer for 10 minutes and turn off the heat
- 7
Heat a small tadka pan with oil, add mustard seeds, fenugreek seeds and cumin seeds and leave it to crackle
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 8
Once the seeds have carackled add hing, curry leaves and dry red chillies and allow it to crackle and pour this over the curry and serve
green amaranth leaves - chopped(1 cup)green chilli(1)sprig coriander (dhania) leaves - chopped(2)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)dry red chillies(2) - 9
Serve the Thotakura Majjiga Pulusu Recipe with some steamed rice and ghee and Carrot Poriyal Recipe for a comforting lunch
Rate this recipe
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Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew
A vegetarian Andhra recipe with green amaranth leaves - chopped, onion - sliced, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated bySuresh Naidu🇮🇳
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Directions
9 steps- 1
To begin making the Thotakura Majjiga Pulusu Recipe, first grind the coconut with green chilli and coriander leaves with some water to a smooth paste
green amaranth leaves - chopped(1 cup)fresh coconut - grated(2 tablespoon)green chilli(1)sprig coriander (dhania) leaves - chopped(2)sprig curry leaves(1) - 2
Heat a flat skillet with oil, add onions and saute well till it is translucent
onion - sliced(1) - 3
Once done add amaranth leaves and saute till the leaves are cooked
green amaranth leaves - chopped(1 cup)sprig coriander (dhania) leaves - chopped(2)sprig curry leaves(1) - 4
Add ground coconut paste and curd together and give it a stir
curd (dahi / yogurt)(1 cup)fresh coconut - grated(2 tablespoon) - 5
Sprinkle salt and turmeric powder and mix well
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 6
Allow it to simmer for 10 minutes and turn off the heat
- 7
Heat a small tadka pan with oil, add mustard seeds, fenugreek seeds and cumin seeds and leave it to crackle
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 8
Once the seeds have carackled add hing, curry leaves and dry red chillies and allow it to crackle and pour this over the curry and serve
green amaranth leaves - chopped(1 cup)green chilli(1)sprig coriander (dhania) leaves - chopped(2)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)dry red chillies(2) - 9
Serve the Thotakura Majjiga Pulusu Recipe with some steamed rice and ghee and Carrot Poriyal Recipe for a comforting lunch
Rate this recipe
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