Thotakura pulusukura- Amaranth leaves stew

Amaranth has been a well liked leafy vegetable for a long time and was cooked often in our household. I was never too fond of it, but, somehow managed to gulp it down because of the nutritional value.

Here is a simple and easy to make stew , learnt from a friend of my mother . Stews were a regular and a daily food in her house and made with fresh green leafy vegetables.


I bunch of fresh Amaranth
1 cup of diced tomatoes
1 big onion chopped finely
1 teaspoon of rice flour/gram flour(besan)
1 teaspoon dhaniya powder(optional)
1/4 teaspoon turmeric
1 teaspoon red chili powder
lemon sized tamarind ball for tamarind extract
1/2 cup of peanuts for garnish(optional)

For the popu/tadka/seasoning:
1 teaspoon urad dal
1 teaspoon mustard seeds
2-3 dry chillies
A few curry leaves


Do the popu/ tadka/seasoning by heating oil in a thick bottomed vessel and add the urad dal, once brown, add the mustard seeds and let them pop , then add red chillies and curry leaves. Once the popu is done, add the onions and saute until pink in colour. Then add the chopped and washed amaranth leaves and saute until the leaves wilt, then add the tomatoes, turmeric, salt, dhaniya powder and let simmer for 10 minutes, add the tamarind extract and simmer for another 5 minutes or until the flavours blend. Mix the rice flour/gram flour in a some water and make a liquidy paste add to the stew just before turning off the heat .This is done to thicken the gravy.

In another skillet, either dry roast or saute the peanuts in oil and garnish the stew. Serve hot with rice.

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