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A simple and nutritious Andhra-style stir-fry made with fresh amaranth leaves, garlic, and lentils. This quick side dish is packed with flavor and comes together in minutes, perfect with hot rice.
For 4 servings
First, prepare the amaranth leaves. Pluck the leaves and tender stems from the thick stalks. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Drain completely and chop them finely.
Make the tempering.
Sauté the aromatics.
Cook the amaranth leaves.
A simple and nutritious Andhra-style stir-fry made with fresh amaranth leaves, garlic, and lentils. This quick side dish is packed with flavor and comes together in minutes, perfect with hot rice.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 127.22 calories per serving with 4.54g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Finally, add the salt and red chili powder. Mix well and cook for one more minute. Serve the Thotakura Vepudu hot with rice and sambar or roti.
To make a Jain version, omit the onion and garlic completely. You can add a little more asafoetida (hing) for flavor.
For a protein boost, add a handful of cooked chickpeas or crumbled paneer (or tofu for a vegan option) in the last few minutes of cooking.
Reduce the oil to 1 tablespoon and add a splash of water to help wilt the leaves instead of relying solely on oil.
Skip the dried red chilies and red chili powder to make it non-spicy. A pinch of jaggery can be added to balance the flavors for kids.
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