keerai stir fry, Thottakura vepudu

Amaranath leaves stir fry, Thottakura vepudu recipe

Amarnath leaves stir fry/ Thoottakura vepudu/ thandu keerai is one such super healthy and quick to make recipe that goes well with plain white rice, curd rice, sambar and even with non veg gravy along with white rice. These amarnath leaves are storehouse of minerals, vitamins and antioxidants that gives so much goodness to our health. It is super easy to prepare as it just needs to be washed and can be chopped with having to separate the leaves from stem. Yes the stem can also be used in the cooking which also contains lot of goodness. Chop and cook how simple is that unlike other spinach that needs little extra efforts in discarding stems and separating leaves and stems. I wouldn’t suggest making dal/ gravy with this red leaves as it spreads its red color throughout the gravy so the best way to consume it is stir fry, but again if you are ok with your dal/ gravy turning red then it should be fine . So lets get to the making!

Amaranath leaves stir fry, Thottakura vepudu recipe
Serves 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Amarnath leaves – 1 bunch
  2. 2. Onion – 1
  3. 3. Cumin seeds – ½ tsp
  4. 4. Salt – to taste
  5. 5. Dried red chilli – 1
  6. 6. Garlic – 1 (optional)
  7. 7. Oil – 2 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash the amarnath leaves/ thottakura well so that you don’t find any traces of mud. Chop it finely with stem.
  2. Heat oil in a pan add cumin seeds when it splutters add dried red chilli, when aromatic add chopped garlic and onion. Saute well.
  3. When the onions look sauteed add chopped amarnath leaves or thottakura. Add salt and saute till it shrinks. Cook with lid on for 15 minutes. Stir every now and then and sprinkle water if the spinach sticks to the bottom. When the spinach looks cooked put off the flame and serve it hot with rice.
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How to make amarnath leaves stir fry with step by step images


  1. Wash the amarnath leaves/ thottakura well so that you don’t find any traces of mud. Chop it finely with stem.
  2. Heat oil in a pan add cumin seeds when it splutters add dried red chilli, when aromatic add chopped garlic and onion. Saute well.
  3. When the onions look sauteed add chopped amarnath leaves or thottakura. Add salt and saute till it shrinks. Cook with lid on for 15 minutes. Stir every now and then and sprinkle water if the spinach sticks to the bottom. do not add too much water as the spinach itself releases water. When the spinach looks cooked put off the flame and serve it hot with rice.

 

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