Thotakura Pulusu/ Amarnath Leaves Stew

Hi Buddies,

Back to┬ámy blog space after a long break ­čÖé . With my hectic schedule ,hardly getting time to cook. But finally made┬ásome time to post this healthy and simple recipe.Sometimes,a simple dish is all you need┬áafter a long work day ­čÖé . I bet nothing can beat a bowl of hot dal/stew mixed with┬árice and ghee.┬áCheck this simple yet tasty recipe.

Preparation Time:  30 minutes
No of Servings: 4

Ingredients:

Amarnath Leaves: 1 big bunch
Toor dal: 3/4 cup
Onions: 1
Tamarind Pulp: Big gooseberry size.
Rice Flour: 1 tbsp.
Turmeric: pinch
Green Chili: 1-2
Red Chili: 1
Cumin Seeds: 1 tsp.
Mustard Seeds: 1 tsp.
Methi Seeds: 5-8
Curry Leaves: Few
Asafoetida: pinch
Oil: 3 tbsp.
Salt: As per taste
Red chili powder: 1 tsp.
Water: 1/2 cup

Method:

  • Wash and cut amarnath leaves thoroughly. Cook them along with toor dal, green chilies and sliced onions in a pressure cooker.

amarnath leaves pulusu

 

 

 

 

 

 

  • Meanwhile make a thick paste (approx. ┬Ż cup) with 1 gooseberry size of tamarind.
  • Transfer cooked dal┬áto a bowl and add ┬átamarind pulp ,salt ,red chili powder and┬áturmeric to it.

amarnath leaves pulusu

 

 

 

 

 

 

  • Add 1/2-3/4 cup water to get right consistency and let it cook for 10-12 mins on a medium flame.
  • If it’s too watery, add rice flour paste ┬á( mix 1 tbsp. of rice flour in water without any lumps) to the stew and let it cook for 1-2 mins.
  • Turn off heat and finally add seasoning to it .

Tadka/ Seasoning:

  • Heat a pan with 1 tbsp. of oil and add cumin, mustard seeds, methi seeds, red chili and curry leaves.

amarnath leaves pulusu

 

 

 

 

 

 

  • When they start crackling, add hing and then transferred it to stew/pulusu.

amarnath leaves pulusu

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