Thotakura Vepudu
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
5 steps. 15 minutes total.
- 1
First, prepare the amaranth leaves
- a.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.
- 2
Step 2
- a.Make the tempering.
- b.Heat oil in a wide pan or kadai over medium heat.
- c.Add the chana dal and urad dal. Sauté for about a minute until they turn light golden.
- d.Add the mustard seeds and let them splutter.
- e.Add the broken dried red chilies and hing. Sauté for another 20-30 seconds until fragrant.
- 3
Step 3
- a.Sauté the aromatics.
- b.Add the crushed garlic and chopped onion to the pan.
- c.Sauté for 3-4 minutes until the onions become soft and translucent.
- 4
Step 4
- a.Cook the amaranth leaves.
- b.Add the chopped amaranth leaves and turmeric powder to the pan.
- c.Mix everything well. The leaves will look voluminous at first but will wilt down quickly.
- d.Cover and cook for 3-4 minutes on low-medium heat until the leaves have wilted completely.
- e.Uncover and continue to cook, stirring occasionally, for another 5-6 minutes until all the moisture has evaporated and the stir-fry is dry.
- 5
Finally, add the salt and red chili powder
- a.Mix well and cook for one more minute. Serve the Thotakura Vepudu hot with rice and sambar or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the amaranth leaves are completely dry after washing to prevent the stir-fry from becoming mushy.
- 2Do not overcook the leaves, as they can become bitter and lose their nutritional value.
- 3For extra flavor and crunch, add 2 tablespoons of roasted peanuts or fresh grated coconut at the end.
- 4Crushing the garlic instead of chopping it releases more flavor into the oil.
- 5Always add salt towards the end of cooking leafy vegetables, as they reduce significantly in volume.
- 6This stir-fry can be stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Jain
To make a Jain version, omit the onion and garlic completely. You can add a little more asafoetida (hing) for flavor.
high proteinHigh protein
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.
healthyHealthy
Reduce the oil to 1 tablespoon and add a splash of water to help wilt the leaves instead of relying solely on oil.
kid friendlyKid friendly
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.