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

Related Posts with ‘YOGURT / CURD’: 

• Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
• Indian Soup with Buttermilk / Majjiga Pulusu
• Onion-Yogurt Dip / Ulli-Perugu Pachchadi
• Carrots & Oats Smoothie (No Sweetener)

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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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