Thotakura Upma is a traditional South Indian breakfast dish made by combining upma (a savory semolina porridge) with thotakura — the Telugu name for amaranth leaves. It is especially popular in the states of Andhra Pradesh and Telangana.
What it tastes like
Mildly savory and comforting
Slight earthy flavor from the amaranth greens
Soft, fluffy texture from roasted semolina (rava/suji)
Often lightly spiced with green chilies, ginger, mustard seeds, curry leaves, and onions
Main ingredients
Semolina (rava/suji)
Thotakura (amaranth leaves)
potato
Onion
Green chilies
Ginger
Mustard seeds
Curry leaves
Oil or ghee
Water and salt
How it’s prepared
The semolina is usually dry-roasted first. A tempering is made with mustard seeds, curry leaves, chilies, and onions. Chopped thotakura leaves are sautéed until soft, then water is added and brought to a boil. Finally, roasted semolina is stirred in slowly and cooked until fluffy.
Why people like it
Nutritious and filling
Rich in iron, calcium, and fiber from amaranth leaves
Quick breakfast or light dinner option
Balanced mix of grains and greens
Serving suggestions
It’s commonly served hot with:
Coconut chutney
Peanut chutney
Pickle
A spoon of ghee on top
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