Kanakambaram (Thotakoora Pulusu)

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Kanakambaram (Thotakoora Pulusu)

  • Pick, wash and chop amaranth leaves.
  • Cook the leaves with green chillies, salt, turmeric and tamarind paste and just enough water in a cooker up to 3 whistles,
  • Remove from cooker and mash the greens roughly with a wooden ladle (it should not be a paste).
  • Add the preserved ganji to the cooker (with mashed greens) and let it boil for 2 to 3 min.
  • Meanwhile prepare tempering with mustard seeds, asafoetida, cumin, red chilli, crushed garlic cloves and curry leaves in a half a tablespoon of oil.
  • Pour this over the boiling green sauce like pulusu
  • Check salt and serve with hot plain rice.
  • Can be served with idli/dosa also.