Thotakura majiga pulusu - Amaranth leaves

This is a perfect recipe for those days when you have sour curd left is the refrigerator.

1 bunch Amaranth leaves - Thotakura
Few Ladies fingers - Bendakaya - Optional
2 Tomatoes - Optional
4 cups Sour Curd
2- 3 Green Chilies
1" Ginger
Few Curry Leaves
2 tsp Grated coconut
1 tsp Sambar Powder

Wash and chop thotakura. Cut bendakaye and tomatoes into any desired shape and size.

In a steel vessel thin the curd using a “Kavam” or by using a ladle into buttermilk adding enough water. Take 3 tsp of besan in a bowl and add enough water and mix well. Add this mix to the butter milk and mix well. Then place it on a medium flame and keep stirring till the buttermilk boils. Remove from flame and keep aside.

In a non stick low bottom vessel take 2 tsp of oil and 1 tsp of ghee and make tadka with ¼ tsp jeera, ¼ tsp mustard seeds, ¼ tsp vammu, few fenugreek seeds, hing and red chili. Then add chopped green chilies, ginger, grated coconut, few curry leaves and chopped bendakaye and salt. Fry for a few minutes and add chopped thotakura, tomatoes fry for a few minutes (or thotakura can be cooked in a pressure cooked with salt) add enough water and cook till the vegetables are soft. Be careful not to overcook the vegetables or they will lose their shape.

Once the vegetables are soft add the cooked buttermilk, a tsp of sambar powder and turmeric and bring to boil. Taste for salt and seasonings and adjust accordingly.

Magiga pulusu is a good side dish with rice. One of good combinations is mudda pappu (toor dal) rice and magiga pulusu or in kandi podi and rice.