Thotakura pappu | Amaranth leaves Dal recipe

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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 or amaranth leaves dal
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.
Preparation is very simple. Take the amaranth leaves with toor dal, onion, green chille and tomato to a pressure cooker. Cook until soft and finally do the tempering. It can’t get any simpler than this.
Serve the thotakura pappu with rice and a dollop of ghee.
Few other sides which can be served with the amaranth leaves dal are –
On a side note, Madhu’s Everyday Indian is on YouTube. Please do subscribe my youtube channel, where I share simple and healthy short videos. Here is the link- Madhu’s Everyday Indian.

Thotakur Pappu recipe ( amaranth leaves dal)-

  • Toor dal: half cup
  • amaranth leaves- a bunch
  • onion- 1/2
  • tomato- 2
  • Green chille- 3 to 4
  • Tamarind paste 3 tsp
  • salt to taste
  • mustard seeds – 1/2 tsp
  • chana dal -1 2/ tsp
  • cumin seeds – 1./2 tsp
  • few curry leaves
  • asafotedia a pinch


Cut the onion, green chille and tomato into small pieces. Wash the Amarath leaves, drain the water and chop them. Now take the toor dal, amarath 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.



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  1. We absolutely love your blog and find almost all of your post’s to be exactly what I’m looking for. Does one offer guest writers to write content in your case? I wouldn’t mind creating a post or elaborating on some of the subjects you write with regards to here. Again, awesome site!

  2. I love your blog and share your enthusiasm for the succulent amaranth leaves, which we enjoy in soups, salads, and many other dishes. I hope you do not mind that I have included your link in an article I am writing for Triond.

  3. Hi Prathima,

    I come from Andhra and the most commonly available variety is green amaranth. In US indian stores, I am finding only the violet/maroon veined thotakura. Hope this info helps.

  4. Dear Madavi,
    Thanks for the receipe. In chennai the thottakura is something different, there is no such violet veins on the leaves.What are the other identification for thotta kura.

  5. madhavi garu,
    yenti full busy naa,roju mee website chusthunna,kothavi yemi pettadam ledhu.
    just want to let u know that iam eagerly waiting for another recipe of urs.


    Life has been quite hectic from few months. Though i feel like blogging, at the end of the day it gets so tiring. But not to disappoint u i will blog few recipes in the coming days.


  6. hi madhavi,
    i love all the recipes with thotakura but we dont get it here in UK.ur recipe is reminding me all the gud olden days when i was a kid.anyways gr8 pic.
    looking forward for more recipes from u.looks like ur daughter is keeping u busy.
    gud luck.


    That’s true swapna. My daughter definitely keeps me busy and i think i am getting lazy also.
    Inspite of it I love blogging, its a way of relaxing and doing what u enjoy.