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Kanakambaram(Thotakoora Pulusu)
By : Uma Devi Ramachandra
Category : Vegetables, Andhra recipes, Greens and veggies
Servings : 5-6
Time Taken : 15-30 mins
Rating :
  1. Pick, wash and chop amaranth leaves.
  2. Cook the leaves with green chillies, salt, turmeric and tamarind paste and just enough water in a cooker up to 3 whistles,
  3. Remove from cooker and mash the greens roughly with a wooden laddle (it should not be a paste).
  4. Add the preserved ganji to the cooker (with mashed greens) and let it boil for 2 to 3 min.
  5. Meanwhile prepare tempering with mustard seeds, asafoetida, cumin, red chilli, crushed garlic cloves and curry leaves in a half a tablespoon of oil.
  6. Pour this over the boiling green sauce like pulusu
  7. Check salt and serve with hot plain rice.
  8. Can be served with idli/dosa also.

Variation: You can add a tbsp of finely chopped onion while tempering.

125 g - amaranth leaves (thotakura)
1 litre - rice ganji (turbid water drained from rice when it is being cooked directly on stove)
10 - green chillies
2 - red chilli
8 - garlic cloves, (de-husked)
1/2 tbsp - oil
asafoetida, a pinch
1 & 1/2 tsp - thick tamarind paste
1/2 tsp - mustard seeds
1/4 tsp - jeera
10 - curry patta leaves
1/8 tsp - turmeric
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