Thotakura Pulusu ~ Authentic Andhra Dal

Thotakura Pulusu is a typical pappu from Andhra made with greens and toor dal. The pressure cooked dal is mashed and tempered with garlic and other seasoning ingredients. As a side dish for steamed rice, this makes a wonderful meal.

I cooked this from Padma for my Andhra Thali. The entire meal was such a filling and satisfying meal. This is part of the Flavours of India, featuring dishes that are mostly home cooked and showcases authentic dishes.

The thali had Chakkara Pongali, Aratikaya Nuvvu Podi Vepudu, Munakkaya Jeedipappu Masala Kura, Putnala Podi

Step by Step Pictures for Thotakura Pulusu

Thotakura Pulusu

For Pressure Cooking

2 cups Amaranth leaves Thotakura finely chopped
2 no Tomato finely chopped
1 no Onion medium finely chopped
4 no Green Chillies
Salt to taste
A pinch Turmeric powder
1/2 tsp Red Chilli powder
1 inch Tamarind

For Tempering

2 tsp Cooking Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
1/2 tsp Cumin seeds
4 Garlic crushed cloves
Curry leaves a few

Wash the greens and drain the leaves. Roughly chop it. In a pressure cooker, take the greens, chopped onions, chopped tomatoe, red chili powder, turmeric powder, tamarind, slit green chillies, 1/2 cup water. Pressure cook for 3 whistles.

Once the pressure falls, stain away excess water, using a churner, churn it well to a smooth mix. Add the water back, along with salt, simmer till it becomes thick.

Now heat oil in a pan, add mustard seeds, crushed garlic, urad dal, cumin seeds, curry leaves and fry till golden. Pour this over the simmering dal.

Serve with rice.

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Thotakura Pulusu
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Servings
Ingredients
For Pressure Cooking
For Tempering
Servings
Ingredients
For Pressure Cooking
For Tempering
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash the greens and drain the leaves. Roughly chop it. In a pressure cooker, take the greens, chopped onions, chopped tomatoe, red chili powder, turmeric powder, tamarind, slit green chillies, 1/2 cup water. Pressure cook for 3 whistles.
  2. Once the pressure falls, stain away excess water, using a churner, churn it well to a smooth mix. Add the water back, along with salt, simmer till it becomes thick.
  3. Now heat oil in a pan, add mustard seeds, crushed garlic, urad dal, cumin seeds, curry leaves and fry till golden. Pour this over the simmering dal.
  4. Serve with rice.

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27 comments

  1. What an interesting recipe. This year one of my resolutions was to try different cuisines. I’m not familiar with Indian cuisine but it looks so tasty! And I really like how you present the dish with the sides along with it.

  2. WOW does this dish look packed with flavor! It looks hearty and comforting! This is a dish my husband and I would love served with rice.

  3. My husband and I enjoy many Indian foods and the wonderful spices used in Indian cooking. There are so many special spices that Indian cooking can be a bit intimidating to foreigners, I think. It is intimidating to me, anyway! 😉 Thank you for sharing this recipe with the helpful photographs. When trying something new, it is so helpful to be able to see what each step should look like!

  4. And all of a sudden I have a giant curry craving that I won’t be able to satisfy until I get home from work this evening. Here’s to hoping the day flies by so I can make this ASAP!

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