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Monday, April 8, 2013

Thotakura Vepudu ~ Amaranth Leaves Stir-Fry

Amaranth Leaves Bunch - 1 medium ( chopped 2 cups)
Onion- 1/2 medium
chana dal-1tbsp
urad dal-1tbsp
cumin seeds-1/2tbsp
mustard seeds-1/2tbsp
putnala pappu powder-2tbsp
Green Chilli - 2
salt - 1/2 tsp
Cilantro - 1 Tbsp
Oil - 1 Tbsp


Heat non-stick pan and add oil. Once the oil is hot add the chana dal, urad dal, cumin seeds, and mustard seeds, followed by curry leaves.

Add chopped onions, green chili and turmeric powder. Saute for 2 min.  Add Chopped Amaranth leaves and stems to the pan and mix it well with onions. Saute for 2 min. Once the leaves are wilted add salt. Keep it on high and stir-fry. 

putnala pappu powder, saute on medium flame for 3-4 min

Taste and adjust the seasonings and add Cilantro on top and switch off the stove. 

Serve hot with white rice. Enjoy!

  • If Amaranth is abundant in your area you can separate the stems from leaves and make this fry only with stems. We have scarcity of Amaranth so just used stems and leaves together in this recipe. 
  • Instead of grinding the garlic you can use the coarsely chopped garlic, in that case add garlic to the oil after the tempering is done, so that gets roasted leaving nice aroma to the fry. 

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