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.
Step by Step Pictures for 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
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.