Name: Ullikada Thotakura (Spring Onion & Amaranth leaves) Pulusu recipe by Affaf Ali at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Spring onions – 2bowls; Amaranth leaves – 1 to 2bowls; Carrot – 1; Beans – 15; Brinjal – 1; Bottle gourd – 1 if small or 1/2; Fresh corn – 1; Tamarind – size of small lemon; Jaggery – 1tspn; Turmeric powder – 1/4th tspn; Salt – according to taste; Grind together:; **Garlic – 5 cloves; **Red chilly – 2 to 3; **Cumin seeds – 1tspn; **Coriander seeds – 1tspn; **Rice grains (raw) – 3tbspns; For Tempering:; Curry leaves – 1sprig; Mustard seeds – 1/2tsp; Cumin seeds – 1/2tsp; Fenugreek/ methi seeds – 1/4th tspn; Garlic – 2 cloves; Red chilly – 2

ABOUT Ullikada Thotakura (Spring Onion & Amaranth leaves) Pulusu RECIPE

A typical Andhra/Telengana prepration loaded with variety of vegetables and greens. It’s nutritious and healthy dish which gets prepared quickly. Mild and earthy flavoured dish that’s perfect for summers.

Ingredients Serving: 4

Spring onions – 2bowls
Amaranth leaves – 1 to 2bowls
Carrot – 1
Beans – 15
Brinjal – 1
Bottle gourd – 1 if small or 1/2
Fresh corn – 1
Tamarind – size of small lemon
Jaggery – 1tspn
Turmeric powder – 1/4th tspn
Salt – according to taste
Grind together:
**Garlic – 5 cloves
**Red chilly – 2 to 3
**Cumin seeds – 1tspn
**Coriander seeds – 1tspn
**Rice grains (raw) – 3tbspns
For Tempering:
Curry leaves – 1sprig
Mustard seeds – 1/2tsp
Cumin seeds – 1/2tsp
Fenugreek/ methi seeds – 1/4th tspn
Garlic – 2 cloves
Red chilly – 2

Instructions

Combine all the ingredients marked (**) Garlic – 5 cloves, Red chilly – 2 to 3, Cumin seeds – 1tspn, Coriander seeds – 1tspn, Rice grains (raw) – 3tbspns in a mixer grinder jar. coarse paste by adding little water. Set aside.
Make a coarse paste by adding little water. Set aside.
Chop all vegetables. Set aside.
Soak tamarind and use the extract.
In a pressure cooker, add tamarind extract. Next add all veggies and the ground paste. Add salt jaggery and turmeric powder. Add 1 to 1.5glasses water. Cook for 3 to 4 whistles. Once the pressure is released check for consistency. Reduce if very liquidy.
In another vessel, heat oil for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, roughly chopped/crushed garlic, curry leaves, red chilly broken to 2pieces. Fry on low flame till garlic develops light golden colour. Add to thotakura pulusu. Mix well.
Check for seasoning and adjust accordingly. Serve hot with rice.
Vegetables can be of your choice. Incase of veggies requiring longer cooking time, cook them separately and then add to pulusu finally.
Veggies such as white pumpkin, yellow pumpkin, okra, drumstick, ivy gourd/ tindoora, radish etc can be used.

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