thotakura pesara pappu fry

ThotaKura Pesara Pappu Fry Recipe

Course Main Course
Cuisine Andhra, Hyderabadi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Bindu


  • 200 grams Thota Kura/Amaranthus
  • ¼ cup or 50 g moong dal/green gram skinless & split
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 dried red chili
  • 3 garlic cloves
  • 1 sprig curry leaves
  • ½ tsp turmeric powder
  • 1 ½ tsp red chili powder
  • Salt as required
  • 2 tsp oil
  • Water to boil the Dal & Amaranthus


Rinsing & Soaking

  1. Rinse Amaranthus carefully for 2 to 3 times or under running water until the mud & sand is completely removed. Chop the Amaranthus and keep aside.
  2. Rinse and soak split moong dal for 15 to 20 minutes.


  1. Take a vessel and pour enough water for boiling.
  2. Add the soaked moong dal/split green gram and bring to a boil.
  3. Boil until the dal is perfectly cooked.
  4. Add the chopped Amaranthus/Thota Kura and boil for 2 minutes.
  5. Turn off the flame and strain out the water completely.


  1. Heat oil in a pan, add mustard seeds, cumin seeds, dried red chili, chopped garlic cloves, curry leaves and fry until they stop to sizzle.
  2. Add salt, turmeric powder, red chili powder and mix well.
  3. Add the boiled moong dal & Amaranthus and mix well.
  4. Mix continuously for a minute and turn off the flame.