Thotakura Vepudu – Amaranth Leaves Stir Fry

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Thotakura vepudu – How to make thotakura vepudu (Amaranth leaves stir fry) recipe

Andhra’s favorite green is Thotakura (Amaranth/Chauli/Mulakeerai) after of course Gongura (red sorrel leaves/Roselle).

Amaranth leaves stir fry recipe is very easy to prepare and very tasty also. Its tastes great with plain white rice and ghee, sambar or rasam.

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Thotakura Vepudu

Ingredients for thotakura vepudu (amaranth stir fry / keerai poriyal):

  • 3 bunches of fresh amaranth leaves
  • 1/2 cup toor dal (kandi pappu / thuvaram paruppu)
  • 5 red chilies or to taste
  • 6 garlic flakes, roughly crushed
  • 1/4 tsp turmeric powder
  • 1/2 tsp urad dal (minapappu/ ulutham paruppu)
  • salt to taste
  • 1 tbsp oil
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Thotakura Vepudu

How to cook thotakura vepudu or keerai poriayal recipe:

  • Clean thotakura (amaranth / thandu keerai) and remove the thick stalks and root part. Wash it properly and chop it finely along with tender stalks.
  • Wash and cook the toor dal till soft.
  • Heat a deep pan with oil. Add urad dal, crushed garlic and saute till they turn into nice golden yellow color.
  • Add broken red chilies and saute for few seconds.
  • Add turmeric powder and give a quick stir.
  • Add chopped thotakura (amaranth leaves/ thndu keerai) and required salt and mix well.
  • Do not add water. While it gets cooked,it leaves water,so no need to add any water.
  • Cover with lid and cook on medium high flame for 5-7 mins.
  • Then remove the lid and cook on medium high flame so that the water evaporates apparently the thotakura gets cooked. In-between stir well, so that they don’t burn at the bottom.
  • Cook till the stems become tender and water evaporates completely.
  • Add cooked toor dal and mix gently. Check salt and cook on medium low flame for further 3-5 mins or stir well to get a dry vepudu.
  • Serve hot with plain white rice with ghee, sambar or rasam.