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Kanakambaram (Thotakoora Pulusu) Recipe

Kanakambaram (Thotakoora Pulusu) is a popular Indian Side-Dish
Author :
On :
Monday, 21 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 125 g - Amaranth leaves (thotakura)
  • 1 liter - Rice ganji (turbid water drained from Rice when it is being cooked directly on stove)
  • salt
  • 10 Green chillies
  • 2 Red Chilli
  • 8 Garlic cloves, (de-husked)
  • 1/2 tbsp - oil
  • asafetida, a pinch
  • 1.5 tsp - thick Tamarind paste
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp - Jeera
  • 10 curry Patta leaves
  • 1/8 tsp - Turmeric
  • How to Make Kanakambaram (Thotakoora Pulusu):

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


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