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Thotakura Pappu recipe- thotakura pappu is a famous andhra dal made with amaranth leaves. Its a comforting dal served with rice, dollop of ghee and mango pickle.
Thotakura pappu is a very common dal in the Andhra house holds. I remember my mom making this dal at least twice a week. After moving to U.S Amaranth leaves have become like a childhood memory for me. I don’t see them that often in the Indian grocery stores here. But when I do find them, I don’t miss a chance in making this dal.
Pappu (dal) with some kind of greens or veggies is very common in Andhra. Pappu with hot rice, a dollop of ghee and avakaya (mango pickle) on the side are sure to please your taste buds. Simple and clean flavors which takes me down the memory lane.
Serve the thotakura pappu with rice and a dollop of ghee.
Few other sides which can be served with the amaranth leaves dal are –
Thotakur Pappu recipe ( amaranth leaves dal)-
- Toor dal (Kandi pappu) – 1/2 cup
- amaranth leaves- a bunch
- onion- 1/2
- Red juicy tomato- 1
- Green chilly- 3 to 4
- Tamarind paste- 2 tsp
- Salt to taste
- oil – 1 tsp
- mustard seeds – 1./2 tsp
- chana dal – 1/2 tsp
- cumin seeds – 1/2 tsp
- few curry leaves
- a pinch of asafatedia
Cut the onion, green chilly and tomato into small pieces. Wash the Amaranth leaves, drain the water and chop them. Now take the toor dal, amaranth leaves, green chille, onion and tomato with a pinch of turmeric in a vessel. Cook it in the pressure cooker till soft.
Once cooked, mash a bit and do the tempering with a tsp of oil, few mustard seeds, 1/2 tsp chana dal, 1/2 tsp cumin seeds, few curry leaves and a pinch of asafoetida.
Add the tempering to the cooked dal mixture. Now add the salt and tamarind and return the dal mixture to the stove and cook for another five minutes.
Serve the pappu with hot rice.