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
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.
- Heat oil in a wide pan or kadai over medium heat.
- Add the chana dal and urad dal. Sauté for about a minute until they turn light golden.
- Add the mustard seeds and let them splutter.
- Add the broken dried red chilies and hing. Sauté for another 20-30 seconds until fragrant.
Sauté the aromatics.
- Add the crushed garlic and chopped onion to the pan.
- Sauté for 3-4 minutes until the onions become soft and translucent.
Cook the amaranth leaves.
- Add the chopped amaranth leaves and turmeric powder to the pan.
- Mix everything well. The leaves will look voluminous at first but will wilt down quickly.
- Cover and cook for 3-4 minutes on low-medium heat until the leaves have wilted completely.
- Uncover and continue to cook, stirring occasionally, for another 5-6 minutes until all the moisture has evaporated and the stir-fry is dry.
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.
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.