Amaranthus stew

How to make Amaranthus Stew (Thotakora pulusu /Arakerai kolambu) ?





  • Amaranthus leaves / Thathakura/ Arakerrai / – 2 cups chopped
  • Moong dal (or toor dal)- 1/4 cup
  • Sambar powder – 1 tbsp
  • Salt to taste
  • Tamarind – a small lemon sized ball (soaked in water)
  • Turmeric – 1 tsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Urid dal- 1 tsp
  • Dry red chillies – 2
  • Fresh green chillies – 1 to 2 (according to spice preference)
  • curry leaves – a few leaves
  • Asafoetida – a generous pinch
  • Fenugreek seeds – 1/4 tsp
  • Oil / ghee – 1 tbsp
  • Jaggery – 1 to 2 tbsp (according to taste)
  • Coriander – for garnish


  • Clean, wash and chop the amaranthus leaves and tender stalks
  • Wash the dal (either moong or toor dal) and boil it with chopped
    amaranth in a pressure cooker for about 12 minutes (or four
    whistle sounds)
  • Let the cooker cool to open
  • Soak the tamarind in a little warm water and extract the
    tamarind juice and keep aside
  • In a sauce pan, take the oil/ ghee (preferably ghee) and heat it
    on medium heat, add mustard seeds, cumin seeds, dry red
    chillies, urid dal, turmeric powder and asafoetida. Once the
    mustard seeds start splattering add curry leaves and fresh
    green chillies
  • Fry the above for a minute and the add the tamarind extract and
    let it boil for about 2 minutes
  • Add the sambar powder and the boiled dal and amaranthus. Mix
    well so that the dal and sambar powder don’t leave any lumps
  • Let the above boil for a couple minutes until fenugreek and tamarind get absorbed into the stew
  • Finally add the jaggery and mix well
  • Finish off with coriander for garnish

Serve to Perumal with hot rice and enjoy His Prasadam.