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
What is Thotakura?
Thotakura, known scientifically as Amaranthus viridis, is a leafy green vegetable that goes by many names across India – Thotakura in Telugu, Mulai Keerai in Tamil, Chawli in Hindi and Lal Shaak in Bengali. In English, it’s commonly referred to as amaranth leaves or red amaranth leaves. This versatile green is packed with nutrients and is a staple in many South Indian households, particularly in Andhra cuisine.
Health Benefits of Thotakura
Thotakura Fry Andhra style is not just delicious; it’s also incredibly nutritious. All the more reason to try out this vegan akukura recipe!
Here are some of the health benefits of incorporating thotakura into your diet:
Rich in Iron: Thotakura is an excellent source of iron, making it beneficial for preventing anemia.
High in Antioxidants: The leaves contain various antioxidants that help fight free radicals in the body.
Promotes Digestive Health: The high fiber content aids in digestion and promotes gut health.
Supports Bone Health: Thotakura is rich in calcium and vitamin K, both essential for strong bones.
Low in Calories: This leafy green is perfect for those watching their calorie intake while still wanting to enjoy flavorful food.
Thotakura Fry Recipe Step By Step:
Thotakura Fry, also known as Andhra thotakura vepudu, is a delicious and nutritious dish that originates from the vibrant state of Andhra Pradesh in South India. This simple yet flavorful stir-fry showcases the region’s love for bold spices and fresh, local ingredients
Thotakura 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 Vepudu Serving Suggestions
Thotakura Fry Andhra style is incredibly versatile and can be enjoyed in various ways:
As a side dish with hot rice and dal
Paired with roti or chapati for a light meal
As part of a larger South Indian thali (platter)
Mixed with cooked rice and a dollop of ghee for a quick, nutritious lunch
To enhance your meal, consider serving Thotakura Fry with these accompaniments:
Raita or yogurt to balance the spices
Pickle for an extra tangy kick
Papad or appalam for added crunch
Variations of Thotakura Fry
While the basic Andhra thotakura vepudu recipe is delicious on its own, there are several variations you can try:
Thotakura Pappu: A lentil-based dish where thotakura is cooked with dal for added protein.
Thotakura Pesarattu: Amaranth leaves are added to the batter of pesarattu (green gram dosa) for a nutritious twist.
Thotakura Pachadi: A chutney-like preparation where cooked thotakura is ground with spices and tamarind.
Thotakura with Moong Dal: Combining amaranth leaves with split yellow lentils for a hearty side dish.
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.Thotakura Vepudu Andhra style is a testament to the simplicity and flavor of South Indian cuisine. This nutritious dish not only tantalizes your taste buds but also provides numerous health benefits. Whether you're a seasoned cook or new to Indian cuisine, this recipe is easy to make and sure to become a favorite in your household.
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.
View Comments