Thotakura Iguru



Today in the Indian store i saw one bag of green leaves..that r very similar to thotakura  leaves…but there is red color coating in the middle of each leaf..i love thotakura brought home to c how those leaves are..while chopping  the leaves i got  the smell of same thotakura ..which gave me confidence that it is another type  of thotakura…and even the curry tasted same..n it was awesome….Thank god..i am not missing thotakura curry in USA. 🙂


Thotakura 3 bunches

Onion 1, medium sized

Green chillies 3


Turmeric powder 1/2 tspn

salt to taste

Red chillies 2

garlic crushed / cut in middle 6 cloves

Chana dal 1/2 tspn

urad dal 1/2 tspn

mustard seeds 1/2 tspn

cumin seeds 1/2 tspn

Oil 2 tspns


Wash the thotakura leaves well in water so that all the soft sand will be removed…after cleaning..Chop the leaves by holding roughly with hand full..

chop the onion ,green chillies n tomato.

Heat the skillet with 2 tspns of oil..

when the oil is hot enough add the garlic cloves and sauté for few add  red chillies n other tadka ingredients and saute till mustard starts popping up.. Now add chopped green chillies and Onions and sauté the onions for 3 minutes till they become little soft..

Now add half of the chopped thotakura…Now mix the tadka well so that the onions come up on the leaves…by the time due to heat..thotakura shrinks n give space in the skillet to add the remaining chopped leaves..No need to stir curry as it wont be convenient…so press down  with palm if the skillet is very full…n place the lid n let it cook for 3 to 5 minutes…after 5 minutes if u open the lid n see..the curry will b  shrinked to half…stir it well and add enough salt ..keep the lid n let it cook for another 5 minutes..Now the curry will be half cooked..add the chopped tomatoes ..stir it and place the lid…Till now the  curry should be cooked on medium heat..after adding tomatoes….cook in the same heat for 3 minutes n reduce the flame n let it cook in sim to medium heat for about 10 minutes…taste the curry to ct hat its should be soft  n raw smell should be there..


For this thotakura curry talimpu should be with more number of garlic cloves

No red chilli powder is added to the curry..the spiciness to the e curry will be only by green chilies n red chillies.

No water is added in the curry…the water will be oozed out from the that the curry is cooked in that moisture.


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