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Perugu Thotakura


3 cups chopped thotakura leaves and stalks, blanched for 5 mts, strained

Combine and keep aside:

1 cup thick yogurt combined with a cup of water

1 tsp green chilli-ginger paste

2 tbsp fresh coconut paste

1/4 tsp turmeric pwd

1 tbsp rice flour or besan/chickpea flour

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

1-2 dried red chillis (tear into pieces)

1/4 tsp large pinch asafoetida

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds and split gram dal and let them slightly red. Add hing, red chillis and curry leaves, and saute for a few secs.
2 Add the thotakura and stir fry for 3 mts.
3 Add the yogurt mix and combine well. Keep stirring over medium flame till it comes to a boil. Reduce flame and cook for another 3 mts till the gravy thickens.
4 Garnish with coriander leaves and serve with white rice.

Blanching of amaranth leaves - Boil 2 cups water in a deep vessel. Add salt, pinch of turmeric pwd and chopped amaranth leaves and cook over medium flame for 5 mts. Strain and use left over water to prepare chapati dough and use the blanched leaves and stalks as called for in the recipe


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