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Amarantha Leaves-Thotakura Pulusu

Amaranth leaves curry in tamarind sauce
Prep Time 20 mins
Total Time 20 mins
Cuisine Andhra
Servings 3 people


  • 4 cups Amaranth (finely chopped) Thotakura
  • Tamarind(Puli) pulp extracted from 1 lemon sized ball
  • 2 tsp Salt
  • 6 nos Green chillies
  • 1 no Onion small
  • 4 tbsp Roasted peanuts powder
  • 2 tsp Oil

For seasoning:-

  • 1 tbsp Oil
  • 4 - Garlic pods
  • Curry leaves A few
  • 1/2 tsp Black gram Uzhunnuparippu
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds Jeerakam
  • 4 nos Red chillies Kollamulaku


  • If the amaranth leaves are tender, u dont have to cook or boil, or else boil the washed and chopped amaranth leaves till done in pressure cooker.
  • Heat oil and in a pan on high flame.
  • Fry the onions and green chillies for 2 - 3 mins.
  • Add the amaranth leaves and cook for 3 - 4 mins.
  • Add the tamarind juice and little water, salt, turmeric and cook covered on medium flame until the water is half evaportated.
  • Open the lid, change the flame to medium high and add the ground roasted peanuts powder and stir well.
  • :- Make sure that there are no crumbles.
  • Switch off the stove.
  • Heat oil in another pan or kadai.
  • Splutter mustard seeds.
  • Add cumin, garlic cloves, black gram, curry leaves and red chillies and pour the cooked amaranth curry in this seasoning pan.
  • Close the lid immediately and switch off the stove and leave the curry aside for 30 mins.
  • Open the lid, mix well and serve.
  • :- It would taste better after 4-5 hours.
  • :- In india, we get tender amaranth/thorakura, but here in USA, we don`t get that tender here. So I pressure cook the leaves.
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