Thotakura ulli karam is an Andhra delicacy with the goodness of thotakura (amaranth leaves) with a piquant kick of onion (ulli) and a blend of spices. Thotakura ulli karam is flavorful but also packed with many health benefits.
What is Thotakura Ulli Karam?
Thotakura ulli karam is an Andhra dish often served as a side dish with rice and roti. The star elements in this dish are amaranth leaves (thotakura leaves) and onions packed with nutrients and flavor.
Key Ingredients
Thotakura(Amarnath leaves): Leaves contain vitamins C, A, and K and minerals like calcium, copper, zinc, magnesium, and manganese. Like spinach, amaranth leaves help prevent weakness in bones and iron deficiency.
Onions: Adds sweet and savory flavor to the dish.
Oil: Sesame oil adds authentic flavor to the dish.
How to cook thotakura ulli karam
Prepare thotakura:
Separate leaves from stalks and add them to a large bowl.
Fill the thotakura bowl with running tap water and wash the leaves.
Remove the thotakura from the water, lift them out instead of draining the water, and place them in another bowl. You will notice sand gathered on the bottom of the bowl.
Clean the bowl with water and repeat the above step 2 to 3 times. Drain the excess water using a colander or strainer.
Cook the thotakura:
Add chopped onions, garlic, turmeric, and red chili powder to a food processor and pulse until onions are minced. Keep the onion mince in a bowl.
In the same food processor, add thotakura leaves and pulse them until the leaves are finely chopped. Add a small batch of leaves, so the leaves don’t turn into fine paste.
Heat sesame oil into the pan, add mustard seeds, cumin seeds, and channa dal, and allow them to crackle and the channa dal to achieve a light brown hue.
Add the onion garlic paste, and salt and cook on low- medium flame until slight oil releases from the sides.
Add tomato and cook until it becomes soft and mushy.
Add thotakura leaves, mix them, and close the lid. Cook it on low- medium flame until leaves wilt and blend wilt spices. Stir in between to avoid burn.
Serve it with hot rice with a dollop of ghee and choice of protein (Boiled eggs, panner, chicken).
More green leafy recipes
Thotakura ulli karam – Amaranth leaves stir fry
Equipment
- Chopping board
- Knife
Ingredients
- 200 grams Amarath leaves thotakura leaves (red or green)
- 100 grams onion 3/4 cup
- 6 large Garlic
- 1/2 medium Tomato
- 4 tsp Red chili powder
TEMPERING
- 2 tbsp Sesame oil
- 1/4 tsp mustard seeds
- 1/4 tsp Cumin seeds
- 1 tbsp Chana dal
- 1/4 tsp Turmeric powder
- Salt to taste
Instructions
How to cook thotakura ulli karam
Prepare thotakura:
- Separate leaves from stalks and add them to a large bowl.
- Fill the thotakura bowl with running tap water and wash the leaves.
- Remove the thotakura from the water, lift them out instead of draining the water, and place them in another bowl. You will notice sand gathered on the bottom of the bowl.
- Clean the bowl with water and repeat the above step 2 to 3 times. Drain the excess water using a colander or strainer.
Cook the thotakura:
- Add chopped onions, garlic, turmeric, and red chili powder to a food processor and pulse until onions are minced. Keep the onion mince in a bowl.
- In the same food processor, add thotakura leaves and pulse them until the leaves are finely chopped. Add a small batch of leaves, so the leaves don’t turn into fine paste.
- Heat sesame oil into the pan, add mustard seeds, cumin seeds, and channa dal, and allow them to crackle and the channa dal to achieve a light brown hue.
- Add the onion garlic paste, and salt and cook on low- medium flame until slight oil releases from the sides.
- Add tomato and cook until it becomes soft and mushy.
- Add thotakura leaves, mix them, and close the lid. Cook it on low- medium flame until leaves wilt and blend wilt spices. Stir in between to avoid burn.
- Serve it with hot rice with a dollop of ghee and choice of protein (Boiled eggs, panner, chicken).
