Thotakura Recipe – Authentic Amaranth Leaves Curry with Yogurt

Last Updated on 2 months by Neha Deshmukh

Thotakura Recipe – Authentic Amaranth Leaves Curry with Yogurt

Introduction

Oh, Thotakura! Just the name brings back memories of my grandmother’s kitchen, filled with the earthy aroma of this incredible leafy green. This Amaranth Leaves Curry, or Thotakura Pulusu as we call it in Andhra, is a staple in many South Indian homes. It’s a dish that’s both comforting and incredibly good for you. I’m so excited to share my family’s recipe with you – it’s surprisingly easy to make and bursting with flavour!

Why You’ll Love This Recipe

This Thotakura recipe isn’t just delicious; it’s a little hug in a bowl. It’s quick to whip up – perfect for a weeknight meal. Plus, it’s packed with nutrients and has a lovely tangy flavour that pairs beautifully with rice or roti. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this amazing Thotakura curry:

• 3 cups chopped thotakura (amaranth) leaves and stalks
• 1 cup thick yogurt
• 1 cup water
• 1 tsp green chili-ginger paste
• 2 tbsp fresh coconut paste
• 0.25 tsp turmeric powder
• 1 tbsp rice flour or besan (chickpea flour)
• Salt to taste
• 1 tbsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 tsp split black gram dal (chana dal)
• 1-2 dried red chilies
• 0.25 tsp asafoetida (hing)
• 10-12 curry leaves
• As needed coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Thotakura, or amaranth, is a nutritional powerhouse – loaded with iron, calcium, and vitamins. It’s fantastic for overall health.

Now, about the yogurt. Traditionally, this curry is made with thick yogurt. But, in some regions, buttermilk is used for a slightly tangier flavour. Feel free to experiment!

Asafoetida, or hing, is a bit of an acquired taste, but it adds a wonderful depth of flavour. It also aids digestion. If you’re not a fan, you can reduce the amount or omit it altogether (see FAQs for substitutes).

Finally, you can use either rice flour or besan (chickpea flour) to thicken the curry. Besan adds a slightly nutty flavour and is a great gluten-free option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
2. Add the cumin seeds and split black gram dal. Sauté until the dal turns golden brown and everything smells wonderfully aromatic.
3. Now, add the asafoetida, dried red chilies, and curry leaves. Sauté for just about 10 seconds – you don’t want to burn them.
4. Add the chopped amaranth leaves and stir-fry for about 3 minutes on medium heat. They’ll wilt down quite a bit.
5. In a separate bowl, whisk together the yogurt, water, green chili-ginger paste, coconut paste, turmeric powder, rice flour (or besan), and salt.
6. Pour this yogurt mixture into the pan with the amaranth leaves and mix everything well.
7. Cook on medium heat, stirring continuously, until the mixture thickens and comes to a gentle boil. This usually takes about 5-7 minutes. Don’t let it stick to the bottom!
8. Once it’s thickened and bubbling gently, take it off the heat. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the amaranth leaves! You want them to retain some of their texture.
• Stir constantly while the curry is cooking to prevent the yogurt from curdling.
• Adjust the salt to your liking.

Variations

• My friend Priya adds a pinch of jaggery to balance the sourness – it’s delicious!
• For a richer flavour, you can add a tablespoon of ghee along with the oil.
• My mom always used to add a small tomato chopped finely, along with the amaranth leaves.

Vegan Adaptation

To make this recipe vegan, simply substitute the yogurt with a plant-based yogurt alternative like cashew or soy yogurt. It works beautifully!

Gluten-Free Adaptation

This recipe is naturally gluten-free if you use besan (chickpea flour) instead of rice flour. Always double-check the packaging to ensure it’s certified gluten-free if you have a severe allergy.

Spice Level Adjustment

If you prefer a milder curry, reduce the amount of green chili-ginger paste or remove the dried red chilies. For a spicier kick, add an extra chili or a pinch of red chili powder.

Festival Adaptations

During Ugadi or Sankranti, we often make a slightly sweeter version of this curry, adding a little jaggery or sugar to symbolize a sweet new year.

Serving Suggestions

This Thotakura curry is best served warm with a steaming bowl of rice. It also pairs wonderfully with roti or chapati. A side of papadums adds a nice crunch!

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

What is Thotakura and where can I find it?

Thotakura is the Telugu name for amaranth leaves. You can usually find it at Indian grocery stores or farmers’ markets, especially in South India.

Can I use frozen amaranth leaves in this recipe?

Yes, you can! Just thaw the frozen leaves completely and squeeze out any excess water before using them.

What can I substitute for asafoetida (hing)?

If you don’t have asafoetida, you can omit it or substitute it with a pinch of garlic powder.

How can I adjust the sourness of the curry?

Add a pinch of jaggery or sugar to balance the sourness. You can also use a milder yogurt.

What is the best way to prevent the yogurt from curdling?

Stir continuously while cooking and don’t let the curry come to a rolling boil. Keep the heat on medium.

Can this curry be made ahead of time?

Yes, you can make it a few hours ahead of time. The flavours will actually develop even more! Just reheat gently before serving.