Kanakambaram (Thotakoora Pulusu)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 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)

  • 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.

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