RED AMARANTH LEAVES FRY – THOTAKURA VEPUDU WITH PALLI PODI

Andhra Style Thotakura Vepudu with Palli Podi

Andhra Style Thotakura Vepudu is a flavorful stir-fried amaranth greens recipe prepared with aromatic tempering and homemade peanut spice powder (Palli Podi). Amaranth, also known as Chaulai or Laal Saag, is rich in vitamins and essential minerals. This healthy vegan dish pairs wonderfully with chapatis, rotis, or steamed rice.

Ingredients

• 1 bunch amaranth leaves, washed and chopped
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• ½ tbsp urad dal
• ½ tbsp chana dal
• 2–3 dry red chillies
• A few curry leaves
• 1–2 medium onions, finely sliced
• Salt to taste

For the Palli Podi (Peanut Spice Powder)

• 5–6 cloves garlic
• 1 tbsp roasted peanuts
• 1 tbsp dry coconut
• 4–5 dry red chillies
• 1 tsp roasted chana
• Salt to taste

Instructions

1. Grind the garlic, roasted peanuts, dry coconut, dry red chillies, roasted chana, and salt into a coarse powder. Keep aside.
2. Heat oil in a pan.
3. Add chana dal, urad dal, mustard seeds, and dry red chillies. Sauté until the mustard seeds crackle and the dals turn golden brown.
4. Add cumin seeds and fry for about a minute.
5. Add curry leaves and sauté for 30 seconds.
6. Add the sliced onions and cook until they become translucent.
7. Add the chopped amaranth leaves along with salt and mix well.
8. Cover and cook on low flame for 5–6 minutes.
9. Add the prepared peanut spice powder and mix thoroughly.
10. Cook for another 3–4 minutes.
11. Serve hot with chapatis or steamed rice.