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Tuesday, June 28, 2016

Thotakura Pappu - Paruppu keerai masiyal - Amarnath Leaves with lentils

Thotta Kura Pappu is an Healthy & protein Rich Andhra Recipe made with Thota kura(Amarnath Leaves). It can also be prepared with any type of Greens. it is called Mulai keerai in Tamil.Cooked dal & Greens when blended together with tangy tomatoes tastes divine.   Amarnath leaves have high protein & fiber  content.Amaranth leaves contain a wide range of minerals, including a high concentration of calcium for stronger & healthy bones. 





Thotakura Pappu

 Prep Time :  20   min. 
Cook Time : 20 minutes.
Recipe Category: Sides
Recipe Cusine :Andhra 
Serves:6

Ingredients

Thotakura/ Mulai Keerai - 1 bunch.
Toor dal - 1/2 cup.
Moongdal - 2 tbsp.
Turmeric - 1/4 tsp.
Pearl Onions - 20.
Tomato - 2.
Green chillies - 6.
Crushed Garlic - 4.
oil - to fry.
Salt - to taste.
Water - As needed.

To Temper

Cumin seeds - 1/2 tsp.
hing - a Generous Pinch.

Preparation
  • Remove the Root Part of Greens ( tender stems can be used) & soak it in a water for 10 minutes. So that dirt gets settled at bottom of the vessel. Then wash the Greens 2 -3 times, till the water is clean  & drain it.


  • Cut the Greens finely.
  • Chop the tomatoes,  crush the Garlic & slit the Green chillies.


Method

  • Pressure Cook Toor dal + Moongdal together  with turmeric &  needed water till soft & mash it.
  • Heat the oil, add pearl onions,Crushed Garlic & slit Green chillies.
  • Saute till onions turns Pink. Then add Chopped Greens, add little salt.

  • Saute now & then at medium flame. Greens oozes water & it gets cooked with it.
  • When the water is almost absorbed, add chopped tomatoes, saute till it turns mushy.

  • Then add mashed dal with needed water & salt(adjust salt). Let it boil for few minutes till it gets little thick consistency. Switch of the flame  & mash it well. 

  • Finally heat the oil, add cumin seeds when it sizzles add hing give a quick mix & pour over Pappu.
Notes

  • I used Mulai keerai instead you can use sirukeerai, Araikkerai, or Thandukeerai.
  • Always use Pearl Onions for Good taste.
  • crushing the Garlic gives nice flavour to dal.
  • Saute the Greens with little salt in medium flame.Greens oozes water & leaves  gets shrinked & cooked with that water itself.
  • While Cooking Greens,don't close the lid, cook it open because volatile acid needs to escape.Greens cooks faster with open lid itself.




2 comments:

Anupama Paliwal said...

This is something new and intriguing to me!

Anu
http://www.mygingergarlickitchen.com/

Srividhya Gopalakrishnan said...

Been long time since I tried this. Started getting these greens here. Should try this out soon.