Thotakura Vepudu – Amaranth Leaves Stir-Fry

Greens hold a special place in my kitchen, though I have a tough time getting Nehal overcome his aversion to eating greens. What I usually do is camoflauge a greens stir fry dish with some grated cheese and tomato sauce and prepare a sandwich for him.:) Satish and I are fond of most greens and usually prepare them on a daily basis, especially in combination with tur dal (red gram lentil).

Fresh amaranth leaves/thotakura/chauli

This summer the rythu bazaars in Vizag are loaded with fresh amaranth and red sorrel leaves (gongura). Each morning we wake up to the call of the vegetable vendor shouting “aakuralu” (green vegetables), selling fresh greens like coriander leaves, mint, red sorrel, spinach, amaranth and methi leaves.

Vegetable vendor selling fresh greens, door to door

Today, I’m sharing a simple stir fry of amaranth leaves. Its tastes great with white rice, we had it along with a lentil stew pappu pulusu and perugu (curd).

My entry to JFI-WBB – Green Leafy Vegetables hosted by creator of Jihva, the lovely Indira of Mahanandi.

Thotakura Vepudu – Amaranth Leaves Stir-Fry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  amaranth leaves


  •   6 big bunches fresh amaranth leaves (picked, discard thick stalks, use tender stalks)
  •   1 big onion, finely chopped
  •   1/2 tsp mustard seeds
  •   1/2 tsp cumin seeds
  •   4 dry red chillis de-seeded
  •   5-6 garlic flakes, crushed
  •   1 sprig curry leaves
  •   2 green chilies, slit length wise
  •   big pinch turmeric pwd
  •   salt to taste
  •   1/2 tbsp olive oil

Method for making Thotakura Vepudu – Amaranth Leaves Stir-Fry

Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed.
Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute.
Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.
Add the boiled leaves and saute uncovered for 15-20 mts or till done. Serve hot with rice.


25 thoughts on “Thotakura Vepudu – Amaranth Leaves Stir-Fry

  1. That veggie vendor with his greens is such a delighful picture. I also like this recipe we usually saute with dry red chillies and garlic, not much of other spices

  2. Very tempting, Sailu. I love greens a lot, but haven’t ever found thotkura here…..except a cpl. of times as frozen leaves. But i am sure your recipe will be equally delightful with other greens as well. I guess, i ‘ll try it with palak or chard. Its so nice to read boaut the rythu bazaars…..and those bhaji wallahs…..really, there’s no substitute for fresh produce. its so nostalgic…..

  3. Sailu, I can’t tell you how much I miss those fresh veggies here. I used to buy fresh greens whenever I wanted from the veggie vendor when I was in Bangalore. Here I stock up everything and I must say the vegetables loose their freshness and taste by doing so.

    btw…I tried your amaranth with daal recipe and it tasted great. We make something similar but as usual, we add a coconut masala to it. Loved your version.

  4. Sailu,long back i came here when i was searching for a recipe of beerakaya and from then i have no i dea how many times i have been here to take a recipe,and thanks to all of you great food bloggers that now i started one myself:)
    I never liked thotakoora but when my hemoglobin dropped to 8% i realised the imp of fresh green thotakoora which worked like a magic when i had it regularly for 3months,and i still take it once a week:)

  5. Hi Sailu,
    I am frequent visitor to your blog, and love your recipes and photos. But to my surprise, I saw some of your photos in this site, and was wondering I saw them before, and matched them to your site. just have a look …
    Sorry, for not mentioning my name, friend.

    Thanks for informing me.

  6. Hi Shailu,
    I just love green vegetables.Not only they are healthy but very tasty too..Lovely.Where did you get these? i have never seen these i feel..Lovely, gonna hunt for these for sure…Thanks for sharing

    Soumya, I live in Vizag, A.P and its available in plenty.:)

  7. Hello!

    I am thinking of starting a new portal to host simple and easy-to-prepare recipes. This is mainly for bachelors/bachelorettes who may not have the time and the necessary utensils to prepare anything elaborate.

    Please do contribute. For more details, I have made a post on this at:

    Err.. does this comment look like spam? :O It really is not! Also, tell me what you think about the idea and better ideas of how I can go about this, if any.

  8. Hi..
    regular vistior to ur wonderful blog..u r one lucky person to enjoy that nice mornings in India…Me staying far away in USA feel sad to the same dull mornings n nights with out any colorful life..hope i will getup one day to that morning Call akukuralu….i will try ur recipe, thanks

  9. Wonderful to see the traditional cultures. It is quite similar in Turkey. We have street vendors, who sell fruits and vegetables and when I’m abroad, I miss them!

  10. Sailu,
    I have tried a few of your recipes and they have all been a hit! I have just started a blog(general, nothing related to cooking), and linked to your page… Hope it’s ok. Else do let me know.

  11. Hey Sailu,

    I tried the same recipe but the thing is when i boiled the leaves they became more like a paste. I like the way my mom makes where the leaves are cooked but stays intact the way we cut it. I think it would be better without boiling the leaves. The taste is definitely wonderful though….just as an add on.


    The tender leaves need less boiling than the more mature leaves, Lavanya. You can even make this stir fry without boiling the leaves.

  12. Sailu gaaru,
    I was just google searching and I came across your website.
    I am so impressed with your website.
    This year we planted some gongura and thotakura in our back yard.
    I made some dishes using your recipes and had good results
    Thank you.

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