Authentic Thotakura Recipe- Amaranth Leaves with Coconut & Curd

Last Updated on 2 months by Neha Deshmukh

Authentic Thotakura Recipe – Amaranth Leaves with Coconut & Curd

Introduction

Oh, Thotakura! Just the name brings back memories of my grandmother’s kitchen, filled with the earthy aroma of these vibrant green leaves. This Amaranth leaves recipe, or Thotakura Koora as we call it, is a staple in many South Indian homes, and for good reason. It’s incredibly flavorful, packed with nutrients, and surprisingly easy to make. I’m so excited to share my family’s version with you – it’s a comforting dish that’s sure to become a favorite in your kitchen too!

Why You’ll Love This Recipe

This Thotakura recipe isn’t just delicious; it’s a little hug in a bowl. The slight tang from the curd, the sweetness of the coconut, and the gentle spice from the chilies create a beautiful harmony of flavors. Plus, amaranth leaves are a nutritional powerhouse! It’s a quick weeknight meal that’s both healthy and satisfying.

Ingredients

Here’s what you’ll need to create this magic:

• 3 ½ cups chopped amaranth leaves (thotakura/chauli) – about 200g
• 1 onion, sliced
• ¼ tsp turmeric powder
• 2 cups thick curd (slightly sour) – about 475ml
• 1 ½ cups water – about 350ml
• Salt to taste
• 4 tbsp grated fresh coconut – about 40g
• 3 green chilies
• 1 tbsp fresh coriander leaves, chopped
• ½ tsp mustard seeds
• ¼ tsp methi seeds (fenugreek seeds)
• ½ tsp cumin seeds
• ¼ tsp hing (asafoetida)
• 10-12 fresh curry leaves
• 1-2 dry red chilies
• ½ tbsp oil – about 7ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Amaranth (Thotakura): These leafy greens are a fantastic source of iron, calcium, and vitamins. They have a slightly earthy flavor that pairs beautifully with coconut and curd. You can often find them at Indian grocery stores or farmers’ markets.
• Regional Variations: In some regions, people add a little bit of besan (gram flour) to thicken the koora.
• Curd: Using slightly sour curd is key! It adds a lovely tang. If your curd isn’t sour enough, you can leave it out at room temperature for a few hours. I prefer using homemade curd, but store-bought works just fine.
• Coconut: Freshly grated coconut is always best. It has a sweetness and aroma that you just can’t get with desiccated coconut. However, if you’re short on time, 2 tablespoons of desiccated coconut will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the amaranth leaves started. Cook them in ½ cup of water with a pinch of salt until they’re about halfway cooked. Don’t overcook them – they’ll continue to cook later. Set them aside.
2. Now, for the flavor base! Blend the coconut, green chilies, and coriander leaves into a smooth paste without adding any water. This keeps the paste concentrated and flavorful.
3. In a separate bowl, whisk the curd with about ¼ cup of water until it’s nice and smooth. Then, mix in the coconut paste you just made.
4. Time for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, methi seeds, hing, curry leaves, and dry red chilies. Sauté for a few seconds until fragrant. Add the turmeric powder and sliced onions, and sauté for about 4 minutes until the onions are golden brown.
5. Add the partially cooked amaranth leaves to the tempering. Pour in the curd-coconut mixture and gently simmer on low heat, stirring continuously. This is important to prevent the curd from curdling! Keep stirring until the mixture thickens to your desired consistency – about 5-7 minutes.
6. Finally, remove from heat, cover the pan, and let the flavors meld for a few minutes. Serve warm with rice.

Expert Tips

A few little things that can make a big difference:

• Preventing Curdling: The key to preventing curdling is low heat and constant stirring. Don’t walk away from the pan!
• Consistency: If the koora is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Freshness: Choose amaranth leaves that are vibrant green and have firm stems. Avoid leaves that are wilted or yellowing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the curd with cashew cream or a plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, use only 1 green chili. For a spicier kick, add another chili or a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: This dish is often made during Ugadi and Sankranti festivals in South India.

Serving Suggestions

Thotakura Koora is incredibly versatile.

• It’s fantastic with a steaming bowl of rice.
• You can also serve it with roti or chapati.
• It makes a wonderful side dish to any Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. What is Thotakura and where does it grow? Thotakura, also known as amaranth, is a leafy green vegetable commonly grown in India, particularly in South India. It thrives in warm climates and is known for its nutritional benefits.
2. Can I use frozen amaranth leaves in this recipe? While fresh is best, you can use frozen amaranth leaves. Just thaw them completely and squeeze out any excess water before using.
3. What type of curd is best for Thotakura Koora? Thick, slightly sour curd is ideal. Dahi or yogurt works well.
4. How can I adjust the sourness of the dish? If your curd isn’t sour enough, add a squeeze of lemon juice.
5. Can I make this recipe ahead of time? You can prepare the coconut paste and chop the vegetables ahead of time. However, it’s best to cook the koora just before serving.
6. What are the health benefits of consuming Thotakura? Amaranth leaves are packed with iron, calcium, vitamins A and C, and antioxidants. They’re great for overall health and well-being!