Thotakura Fry Andhra – Red Amaranth Leaves Stir Fry | Chawli Ki Sabzi
Thotakura FryAndhra 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.
Thotakura Fry Andhra Style
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:
Thotakura fry or vepudu is a dry saute that’s simple to make and it’s a great way of relishing nutritious food.
How to make Andhra Thotakura Vepudu:
To make Andhra Thotakura Vepudu, firstly 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.
Now 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.
Next add one small chopped onion and fry it well.
Then add the thotakura and salt to taste.
Mix well and fry till the dish is totally dry and leaves are cooked.
Lastly, sprinkle the ground powder on top and combine well.
Sauté for 1-2 minutes and remove.
Serve Andhra Thotakura Fry with steamed rice.
If you are looking for more leafy greens recipes, then do try out Spinach Chana Dal
Thotakura fry is a simple and healthy dish made with fresh amaranth leaves topped with an aromatic ground masala. The flavourful spice mix of peanuts+cumin+garlic+red chilli+coconut transforms a simple leafy vegetable dish into something really yummy! Learn how to cook amaranth leaves Andhra style.
Course Side Dish
Cuisine Andhra
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 3
Calories 57kcal
Author Shil
Ingredients
Thotakura/ Red Amaranth leaves – 1 bunch
Salt – ½ tsp
Grind:
Roasted peanuts – 1 tbsp
Garlic cloves - 4
Dry red chilli - 1
Coconut grated/powder – 1 tbsp
Cumin seeds – ½ tsp
Tempering:
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Urad dal – ½ tsp
Onion – 1 small
Curry leaves – 1 sprig
Oil – 1 tsp
Instructions
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.
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