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 fiber & 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 / Pappu / Lentil Stew recipes collection here⇒ Dal / Pappu / Lentil Stew
- 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
- Chickpea flour / Besan / Senagapindi
- 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!!
- 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.
- 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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