Thotakura Recipe- Authentic Amaranth Leaves Curry with Tamarind & Jaggery

Last Updated on 2 months by Neha Deshmukh

Thotakura Recipe: Authentic Amaranth Leaves Curry with Tamarind & Jaggery

Introduction

Oh, Thotakura! Just the name brings back memories of my grandmother’s kitchen, filled with the earthy aroma of this incredible curry. It’s a dish that’s deeply rooted in South Indian cuisine, especially in Andhra Pradesh and Tamil Nadu, and it’s one I’ve been making for years. It’s more than just a recipe; it’s a little piece of home. I’m so excited to share my version of this authentic Amaranth Leaves Curry with you – it’s surprisingly easy to make and absolutely bursting with flavour!

Why You’ll Love This Recipe

This Thotakura recipe isn’t just delicious, it’s good for you too! Amaranth leaves are a nutritional powerhouse, packed with vitamins and minerals. The combination of tangy tamarind, sweet jaggery, and the fragrant South Indian tempering is simply divine. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 2 ½ cups thotakura leaves and stalks (finely chopped, tightly packed) – about 150-200g
• 1 big onion (finely chopped)
• 4 green chillies (slit)
• ¼ tsp turmeric powder
• 1 small lemon-sized tamarind (soaked) – about 20g
• 1-2 tsps jaggery or sugar
• 1 tsp rice flour
• ¾ tsp mustard seeds + 1 red chili (ground)
• Salt to taste
• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp methi seeds (fenugreek seeds)
• 1 tsp split black gram dal (chana dal)
• 1-2 dry red chillies
• 5 garlic flakes (crushed)
• 10-12 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Thotakura (Amaranth Leaves): Understanding Varieties & Freshness

Thotakura, also known as amaranth leaves, comes in a few different varieties. The leaves with reddish stems are particularly flavourful. Look for vibrant green leaves that aren’t wilted or bruised. Freshness is key!

Tamarind: Choosing & Preparing Tamarind Extract

I prefer using a block of tamarind and making my own extract. It just tastes better! Soak a small lemon-sized piece in about 1 cup of warm water for 20-30 minutes. Then, mash it well with your hands to release the pulp, and strain it to get a smooth extract. You can also use tamarind paste, but adjust the quantity accordingly.

Jaggery: Regional Variations & Substitutions

Jaggery (gur) adds a beautiful, unrefined sweetness. You can find it in Indian grocery stores. If you can’t find jaggery, brown sugar is a good substitute, though the flavour won’t be quite the same.

Mustard Seeds & Curry Leaves: The South Indian Flavor Base

Don’t skimp on these! The mustard seeds and curry leaves create that signature South Indian aroma and flavour. Make sure your mustard seeds are fresh – they should pop when tempered in oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat the oil in a pan over medium heat. Once hot, add the ½ tsp mustard seeds. When they start to splutter, add the cumin seeds, methi seeds, split black gram dal, dry red chillies, crushed garlic, and curry leaves. Sauté for a minute until fragrant. This is the foundation of the flavour, so take your time!
2. Sauté the Aromatics: Add the chopped onions and slit green chillies to the pan. Sauté until the onions turn translucent and slightly golden brown.
3. Add the Greens: Now, add the chopped thotakura leaves and stalks. Stir well to combine with the tempering. Add the turmeric powder and salt. Cover the pan and cook for 7-8 minutes, or until the leaves have wilted.
4. Tamarind Time: Pour in the tamarind extract, jaggery (or sugar), and about ½ cup of water. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavours to meld together.
5. Thicken & Finish: Stir in the rice flour to thicken the gravy. Add the ground mustard and red chili powder. Give it a good stir and remove from heat.
6. Serve & Enjoy: Serve hot with a generous portion of steamed rice. It’s also delicious with a side of rasam or dal!

Expert Tips

• Don’t overcook the amaranth leaves – you want them to retain some texture.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavour, you can add a tablespoon of grated coconut towards the end of cooking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce or omit the green chillies and red chili powder for a milder flavour. My friend, Priya, makes it super mild for her kids.
• Festival Adaptation (Ugadi/Sankranti): This is a traditional dish served during Ugadi (Telugu New Year) and Sankranti (Harvest Festival). My family always makes a big batch for these celebrations!

Serving Suggestions

Thotakura is best enjoyed with a simple bowl of steamed rice. It also pairs beautifully with a dollop of ghee and a side of papadums.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Thotakura and where can I find it?

Thotakura are amaranth leaves, a leafy green vegetable popular in South Indian cuisine. You can find them at Indian grocery stores or farmers’ markets, especially if you live in an area with a large Indian community.

Can I use frozen amaranth leaves in this recipe?

While fresh is always best, you can use frozen amaranth leaves in a pinch. Just make sure to thaw them completely and squeeze out any excess water before adding them to the pan.

How do I adjust the sourness/sweetness in the curry?

Taste as you go! Add more tamarind extract for a tangier flavour, or more jaggery/sugar for a sweeter taste.

What is the best type of rice to serve with Thotakura?

Any type of rice will work, but I recommend a short-grain rice like sona masoori or jeera rice.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead of time. The flavours actually develop even more overnight! Just reheat it gently before serving.