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. 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 –Bitter Gourd stir FryTindora Carrot Fry Okra Fry
What can I replace amaranth with?
You can use spinach or kale in place to amaranth leaves.
What can I replace toor dal with?
Red lentils, moong dal or masoor dal can be used in this recipe
What can I serve the dal with?
Dal can be served with white rice, brown rice, millet and chapathi.
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Amaranth Leaves Dal
Ingredients
- ½ cup toor dal
- 3 cups of amaranth leaves, chopped
- 1 small onion, finely chopped
- 2 tomato, diced
- 3 teaspoon tamarind paste
- 3 green chilly or to taste
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- curry leaves
- pinch of asafoetida
- ¼ tsp sugar
Temperin/Tadka ingredients –
- 2 tsps oil
- ½ tsp mustard seeds
- ½ tsp chana dal
- ½ tsp cumin seeds
- few curry leaves
- pinch of asafoetida
Instructions
- Cut the onion, green chilly 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, tomato, turmeric in a vessel. Add 2 to 2.5 cups of water and pressure cook it for 3 whistles.
- Once the pressure releases naturally, slightly mash the dal.
- Do the tempering with 2 tsps of oil, few mustard seeds, ½ tsp chana dal, ½ tsp cumin seeds, few curry leaves and a pinch of asafoetida.
- Add the tempering to the cooked dal mixture. Add salt and tamrind juice and cook the dal for five minutes.
- Serve the dal with hot rice, pickle and papad.
Riya Joselyn
I love Andhra food and thanks for sharing your recipe with us. I would definitely try your recipe. To taste delicious South Indian recipes, please visit us at “andhra style restaurants in bangalore” | “andhra style restaurant near me”
Madhu
Thank you Riya. Hope you like it.
rashmi
I want to that we use chouli bhaji in chhattisgarh,is amaranth and choulibhaji is the same
Carl Toala
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!
Nadeem
Would someone please suggest. Where do we get Amaranth(Thotakura pappu) in hyderabad.
madhubala
Hi madhavi
me from orissa but i stayed andhra[hyderabad]17 years i love andhra food.ur receipe is tempting,i love to do it on my veg days.thanks
Janet Ann
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.
Aruna
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.
Prathima
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.
swapna
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.
swapna.
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.
Madhavi.
Ramki
Hi Madhavi ,
I’ve blogged your pappu as a model recipe in the 1001 South Indian Curries cookbook at
http://ramkicooks.blogspot.com
/Thanks for the detailed recipe
Ramki
Mona
I love to have dal with Amaranth leaves! Wanna have tat now, i never saw Amaranth leaves at my place.. 🙁
swapna
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.
swapna
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.
Madhavi.
Uma
Lovely pappu. My most fav. item.
priyaskitchen
perfect..i have just purchased the greens today..now this i will make….
Madhavi
Thanks Jayashree.
Asha,
Thanks dear for the compliments. I took the pic in the evening sunlight in our backyard.
Madhavi.
Asha
I love the photo. Dal surrounded by eggs. Earth and the Sun! Dal looks delcious Madhavi!:)
Jayashree
Nice and healthy recipe…thx.