Catalog | TOTO Indonesia
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Thotakura Pulusu - Tangy amaranth leaves stew - Sailusfood
If you are using raw mango, add it in this step instead of amla. Mix it well and add chopped amaranth leaves now. Let the amaranth leaves cook for 2 to 3 minutes. To these wilted leaves, add cooked and mashed dal. Now add coriander powder, turmeric powder, and salt. Mix it well and let the dal cook for 5 minutes on medium flame.
Red Amaranth Greens Stir-Fry with Garlic and Peanuts - Kannamma Cooks
Add dry red chili, cumin and sesame seeds and continue dry roasting for an additional 2-3 minutes, until fragrant. Blend the masala powder. Add fresh garlic (option to omit if you don't like it too garlicky) and blend everything well. Add this masala powder to the curry and mix well.
Thotakura pappu | amaranth leaves dal - SecondRecipe
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Thotakura Pappu - Amaranth Leaves-Tur Dal - Sailusfood
Method: In a bowl, put in the amaranth leaves,hing, chili powder, a little salt, sesame seeds, green chilies, ginger garlic paste, and chickpea flour. Mix and just rest this mixture for about 2-3 minutes till little moisture oozes out. Mix all these ingredients well together without adding water. Shape them into lime sized roundels and keep aside.
Thotakura Pappu | Green Amaranthus Dal - Kannamma Cooks
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Thotakura Pappu Recipe (Toor Dal with Amaranth Leaves) - Archana's Kitchen
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Thotakura Vepudu Recipe by Archana's Kitchen
5. Rich in potassium. Thotakura, a leafy vegetable abundant in potassium, offers a wide array of health benefits. Potassium, an essential mineral, plays a crucial role in maintaining optimal bodily functions. It supports functioning of the heart and muscles, regulates blood pressure, and helps balance fluids in the body.
Thotakura pappu - Amaranth dal - Everyday Nourishing Foods
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Thotakura Majjiga Pulusu Recipe by Archana's Kitchen
Cook for 12 minutes / 4-5 whistles. Let the pressure settle in the cooker before opening it. Once the pressure settles, open the cooker and mash the dal mixture with a potato masher. Set aside. Tempering the dal - Take a pan/kadhai and add in the mustard seeds, cumin seeds, dried red chilli, curry leaves and garlic.