Thotakura Fry Andhra style is a simple stir-fry recipe made with fresh amaranth leaves. Andhra thotakura vepudu with a sprinkling of roasted and crushed peanuts, red chillies, garlic cloves and grated coconut is just smashingly good! Red amaranth leaves fry can be served as a healthy leafy side dish with rice.
Amaranth leaves (called Thotakura in Telugu, Mulai Keerai in Tamil, Chawli in Hindi and Lal Shaak in Bengali) are a good source of Vitamin A, Vitamin C and folate. Loaded with antioxidants, vitamins, protein, calcium, iron, carbohydrates and minerals, amaranth leaves provide energy, improve digestion, good for anaemics and reduce bad cholesterol. All the more reason to try out this vegan akukura recipe!
Thotakura Fry Recipe Step By Step:
To make Andhra Thotakura Vepudu, take a bunch of red amaranth and thoroughly wash it. Chop the amaranth leaves and tender stems – discard the tough ones. Put the chopped leaves in a strainer and leave aside.
Finely chop one small onion. Lightly roast peanuts, cumin seeds, red chilli and garlic cloves. Cool and grind coarsely along with grated coconut (you can also use coconut powder). Don’t add any water. Set aside.
Heat about a teaspoon of oil in a pan. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and dry red chilli.
Add one small chopped onion and fry it well. Then add the lal shak and salt to taste.
Mix well and fry till the dish is totally dry and leaves are cooked.
Sprinkle the ground powder on top and combine the Chawli Ki Sabzi well. Sauté the amaranth leaves for 1-2 minutes. Remove thotakura vepudu with peanut.
Serve Andhra Thotakura Fry with steamed rice.
Amaranth Leaves Recipe details below:
- Thotakura/ Red Amaranth leaves – 1 bunch
- Salt – ½ tsp
- Roasted peanuts – 1 tbsp
- Garlic cloves - 4
- Dry red chilli - 1
- Coconut grated/powder – 1 tbsp
- Cumin seeds – ½ tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Urad dal – ½ tsp
- Onion – 1 small
- Curry leaves – 1 sprig
- Oil – 1 tsp
- To make red amaranth leaves fry, wash the amaranth leaves well till the water runs clear. Roughly chop the leaves and stems, discarding the tough ones. Place the chopped coriander in a strainer to drain excess water.
- Chop the onion. Roast and coarsely grind peanuts, garlic cloves, dry red chilli, cumin seeds and grated coconut. Keep aside.
- Heat oil in a frying pan and temper with mustard seeds. Then add urad dal, cumin seeds, curry leaves. Saute for 30 seconds. Add the chopped onions and fry till they start to brown.
- Add the chopped thotakura, sprinkle salt and mix well. The amaranth leaves will give out water. Keep stirring occasionally. Once all the moisture is absorbed and the thotakura is cooked, sprinkle the ground powder on top. Mix everything together and cook for 1-2 minutes.
- Remove and serve Andhra Thotakura Vepudu with white rice or Rotis.