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).