Amaranth Leaves Buttermilk Soup / Thotakura Majjiga Pulusu

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime:10 mins Cuisine:Indian

Amaranth Leaves Buttermilk Soup / Majjiga Pulusu, is a soothing soup prepared with fresh amaranth leaves called as thotakoora in Telugu or chaulai in Hindi. These leaves are found in 2 varieties, in green or in purple colour. Here, I have used the purple amaranth leaves / koyya thothakoora and hence the pulusu / soup turned pale purple in colour.

This soup / pulusu is perfectly suitable for hot weathers to soothe the body and to shower upon all its nutrients, anti-oxidants, edible fibre & iron, folate, vitamin-C and vitamin-K.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other Soup / Pulusu recipes collection here⇒ Salads & Soups

Dal recipes collection here⇒ Dal / Pappu / Lentil Stew

Ingredients:

Thotakoora / Amaranth Leaves – 2 cups (finely chopped)
Sour Curd / Regular Yogurt – 1 cup
Water – 3 cups
Green Chillies – 6 (slit)
Turmeric Powder – ¼ teaspoon
Salt – as per taste
Chickpea flour / Besan / Senagapindi – 2 tablespoons
Fresh Coriander Leaves – 4 to 5 twigs (chopped)
Cooking oil – 2 to 3 tablespoons

Ingredients for Tempering : (optional)

Mustard seeds / Aavalu – ¼ teaspoon
Jeera / Cumin Seeds -½ teaspoon
Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
Asafoetida / Hing / Inguva – half of ¼ teaspoon
Dry Red Chillies – 3

Special Ingredients:

Chickpea flour / Besan / Senagapindi

Step wise pics Procedure for Amaranth Leaves Buttermilk Soup / Pulusu:

Wash the thotakoora / amaranth leaves thoroughly under running water at least 4-5 times to get rid of sand / dirt.
Finely chop them. (along with stalks) . We need 2 cups.
Put a deep sauce pan / vessel on stove top under medium flame.
Add the oil let it heat.
Transfer all the ‘ingredients for tempering’, saute them until they splutter.
Now, add the chopped thotakoora / amaranth leaves and a teaspoon of salt, give a mix, pour ¼ cup water and close with lid.
In the meanwhile, make buttermilk, Take the curd/yogurt into a separate bowl. Add 2 cups of water for every 1 cup of thick curd / yogurt. Whisk thoroughly using a hand blender or fork or regular mixer.
After 4-5 mins, add the slit green chillies and pour whole of the butter milk into the vessel. Bring it to boil.
In the meanwhile, add the besan / chickpea flour into a cup of water. Mix thoroughly. Set aside.
Once the buttermilk starts forming bubbles, pour this besan / flour water into the vessel.
Add more salt as per taste and keep mixing until it thickens.
Switch the flame off and serve. Done!!

Tips:

Vegans can surely make the same using coconut yogurt or any other plant based yogurt.
You can make this soup with any plain yogurt, but SOUR curd / yogurt suits better.
Adjust the salt, spice and consistency according your taste.
In case, you do not wish to, you can avoid tempering.
You can serve this soup either hot or cold.
This, Amaranth Leaves Buttermilk Soup / Pulusu, stays good up to 2-3 days when stored in refrigerator.
You can even warm it, before serving.

Result:

The taste of this, Amaranth Leaves Buttermilk Soup / Pulusu, is very mild in spice and gives a soothing feel in every sip.
It can be had just as it is along with some bread or chips on the side.
Its best tasted when had as a side with plain white rice and any dal / lentils (recipes link⇒ Dal / Pappu / Lentil Stew )

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