Jan 21, 2013

Thotakura Vepudu ~ Amaranth Leaves Stir-Fry

This is one of the recipes that reminds me the flavor from my  childhood days. When I was in elementary ( yes that long... ago, still remember the taste of this recipe) there's a nice couple (Rajani aunty & Madhu Uncle)  who were our first tenants in our home. They are from Godavari Dist which is a famous place and known for unique, special and flavorful dishes. Aunty makes this stir-fry with Amaranth stems which my mom doesn't make much. This curry is based on garlic spices and very simple and quick to make. Today I have added red chili flavor to give a new twist. Here is my version, Check it out!

Amaranth Leaves Stir-Fry

Amaranth Leaves Bunch - 1 medium ( chopped 2 cups)
Onion- 1/2 medium
Green Chilli - 2
Turmeric powder - 1/4 tsp
Garlic - 5 cloves
Red Chili - 2
salt - 1/2 tsp
Cilantro - 1 Tbsp
Oil - 1 Tbsp

Indian Tempering Ingredients

  1. 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. 
  2. 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. 
  3. Add Red Chilli and Gralic in a mortar and grind it into coarse paste. Add this paste to the pan and keep stirring on high for 5 min. 
  4. Taste and adjust the seasonings and add Cilantro on top and switch off the stove. 

Serve hot with white rice and some vadiyam on the side. It's day to day comfort meal but the taste lies in the simplicity of this recipe. 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. 

will be back with one more comforting recipe...
until then take care



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