Today I am sharing a quick and delicious side dish that is so addictive. Thotakura Ulli Kharam is a traditional Andhra dish, a flavorful and tangy dish made using thotakura (amaranth leaves) and ulli (onions). It is a common accompaniment in Andhra cuisine and is known for its spicy, aromatic, and slightly sweet flavor profile. This accompaniment is typically served with rice and is an excellent source of vitamins, especially vitamin A, C, and folate, because of the amaranth leaves. It is an irresistible addition to any meal. Known for its versatility, it is commonly paired with rice, dosa, or even roti, enhancing the overall dining experience.
Some Facts about Thotakura Ulli Kharam :
In Andhra cuisine, chutneys and pickles play a crucial role in balancing the intense flavors of the food, and Thotakura Ulli Kharam is no exception. Amaranth leaves, or thotakura, is a staple in many Indian households due to its affordability, health benefits, and adaptability in various dishes. This accompaniment is deeply rooted in the tradition of using locally available, nutritious ingredients to create hearty meals that are not only flavorful but also nourishing.
The use of onions in the chutney further adds mild sweetness and aroma that compliments the earthy amaranth. This accompaniment is often prepared in rural Andhra households as part of a daily meal, offering a nutritious and delicious addition to simple fare. It is also a common feature in festive meals or community gatherings, showcasing the region’s rich culinary culture.
Ingredients of Thotakura Ulli Kharam and Their Health Benefits:
Mustard Seeds and Cumin: Both of these ingredients are essential for tempering this accompaniment, providing a warm, aromatic base. Mustard seeds are rich in omega-3 fatty acids and fiber, while cumin is known to aid digestion and improve gut health.
Thotakura (Amaranth Leaves): These leaves are packed with nutrients like iron, calcium, and vitamin C. They are known to be a good source of antioxidants, fiber, and folate, which makes them highly beneficial for bone health, digestion, and overall immunity. Amaranth leaves are also considered an excellent food for maintaining healthy skin and preventing anemia.
Ulli (Onions): Apart from being a key ingredient for flavor, onions are rich in antioxidants like quercetin and sulfur compounds. They promote heart health, improve digestion, and can have anti-inflammatory effects. The mild sweetness in onions also help to balance out the spiciness of this accompaniment.
Tamarind: Tamarind adds a tangy dimension to the chutney. It is rich in vitamin C and has been traditionally used in Indian medicine for its digestive properties and ability to detoxify the body.
Red Chilli Powder: Red chilli Powder not only contribute spiciness but also adds a nice color to the dish.
Channa Dal and Urad Dal :Channa dal (split chickpeas) and Urad dal (black gram) are often used for tempering in many dishes. The tempering process involves briefly frying these lentils along with other spices in hot oil or ghee, which releases their natural flavors and aroma, adding depth to the dish.
Curry Leaves :Curry leaves are a versatile and aromatic herb commonly used in Indian cooking. Their distinct aroma and unique flavor profile make them a staple in both tempering and as an ingredient in many dishes.
Mor Malaga / Curd Chilli: Curd Chilli is a simple yet flavorful condiment that combines the richness of curd (yogurt) with the spiciness of green chilies. It’s often served as a condiment alongside various meals, particularly with rice. This dish has a mild tanginess from the yogurt and a kick from the green chilies, making it a perfect accompaniment.
Garlic: Known for its potent medicinal properties, garlic is a natural antimicrobial and antioxidant. It aids in boosting the immune system, reducing cholesterol levels, and improving heart health.
Coriander Powder :This enhances the flavor profile of the dish.
THOTAKURA ULLI KHARAM
Equipment
- 1 Heavy Bottom Pan
- 1 Spatula
- 1 Chopping Board
- 1 Knife
Ingredients
- 3 Cups(250 ml) Washed and Finely chopped Amaranth leaves
- 2 Nos Red onions finely chopped
- 8 Cloves Garlic
- 2 Tsp Kashmiri Red Chili Powder
- 1 Tsp Spicy Red Chili Powder
- 1 Tsp Coriander Powder / Dhania Powder
- 1/2 Tsp Turmeric
- 1/2 Tsp Cumin / Jeera
- 1 Tsp Channa dal
- 1 Tsp Urad dal
- 1/2 Tsp Mustard Seeds
- 1 Tamrind about the size of gooseberry
- Salt to taste
- 6 Nos Curd Chili
- 1/4 Tsp Hing / Asafoetida
- 2 Tbsp Oil
- 1 Sprig Curry leaves
Instructions
- In a blender add chopped onions ,6 garlic cloves , tamrind ,Kashmiri red chili powder and normal spicy red chili powder and blend it to a coarse mixture. Keep it aside
- Heat oil in a white bottom pan . Add channa dal and urad dal and saute for few seconds. Add mustard seeds ,cumin, turmeric , hing (Asafoetida) and saute until the mustard starts to splutter.
- Now add the curry leaves and roughly crushed garlic cloves and saute until it turns slightly brown.
- Now add the coarse mixture and saute for 5 minutes. Add salt to taste and mix well.
- Add the chopped Amaranth leaves and mix well and keep it on medium flame for 12-15 minutes with occasional stirring.
- Lastly add coriander powder ,mix well .Once the oil starts to collect at the sides of the pan , turn off the heat.
- In a small pan heat oil and fry the curd chilies. Once they are done garnish the thotakura ulli kharam with fried curd chili and serve hot with rice or roti.
- Enjoy………….
Notes
- You can make this dish with fresh Palak as well.
- Adjust the chili powder as per your spice tolerance .
- You can also add roasted peanuts and sesame seeds to add more depth and flavor to the dish
- I am yet to experiment with other greens.
- In case you don’t have curd chili you can use normal dry red chili.
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