Thotakura Pappu & Kottimeera Rasam: Irresistible Delights!

Experience the vibrant flavors of South Indian cuisine with our Thotakura Pappu and Kottimeera Rasam! The Thotakura Pappu is a luscious lentil dish packed with fresh, green amaranth leaves, cooked to perfection with spices that dance on your palate. It's rich in nutrients and has a comforting texture that makes you want to savor every bite.

Accompanying this delightful dish is the Kottimeera Rasam, a tangy and spicy broth made from fresh coriander leaves and a blend of aromatic spices. Its zesty flavor adds a refreshing twist that perfectly complements the Thotakura Pappu.

Together, these dishes create a harmonious blend of taste and aroma that not only satisfies your hunger but also leaves you craving for more. Whether served with steaming rice or enjoyed as a standalone dish, Thotakura Pappu and Kottimeera Rasam are sure to elevate your dining experience and have you coming back for seconds!

Thotakura Pappu Preparation

Ingredients:

1 cup split pigeon peas (toor dal)

2 cups fresh amaranth leaves (thotakura), washed and chopped

1 onion, finely chopped

2 green chilies, slit

1 teaspoon turmeric powder

Salt, to taste

2 tablespoons oil or ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 dried red chilies

A few curry leaves


Instructions:

1. Cook the Dal:

Rinse the toor dal thoroughly and soak it for about 30 minutes.

In a pressure cooker, add the soaked dal, 3 cups of water, turmeric powder, and salt. Cook for 3-4 whistles until soft. Set aside.



2. Prepare the Masala:

In a pan, heat oil or ghee. Add mustard seeds and cumin seeds; let them splutter.

Add dried red chilies, curry leaves, and chopped onions. Sauté until the onions are translucent.

Add green chilies and sauté for a minute.



3. Combine:

Add the chopped amaranth leaves to the pan. Cook until they wilt down (about 5-7 minutes).

Mix in the cooked dal and adjust salt to taste. Simmer for a few minutes to blend the flavors.



4. Serve:

Serve hot with steamed rice or roti.





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Kottimeera Rasam Preparation

Ingredients:

1/2 cup split pigeon peas (toor dal)

1 cup fresh coriander leaves (kottimeera), washed and chopped

1 medium tomato, chopped

2 green chilies, slit

1 teaspoon tamarind pulp

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 dried red chilies

A few curry leaves

1/2 teaspoon turmeric powder

Salt, to taste

4 cups water

2 tablespoons oil


Instructions:

1. Cook the Dal:

Rinse the toor dal and cook in a pressure cooker with 2 cups of water until soft. Mash it lightly and set aside.



2. Prepare the Rasam:

In a pot, add 4 cups of water, chopped tomatoes, turmeric powder, green chilies, tamarind pulp, and salt. Bring to a boil.

Add the cooked and mashed dal to the boiling mixture and simmer for about 10 minutes.



3. Tempering:

In a separate pan, heat oil. Add mustard seeds and cumin seeds; let them splutter.

Add dried red chilies, curry leaves, and sauté for a minute. Pour this tempering over the rasam.



4. Finish:

Stir in the chopped coriander leaves and let it simmer for another 2-3 minutes.



5. Serve:

Serve hot with rice.



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