Thotakoora (Chauli) Vepudu – Amaranth leaves stir fry

Nehal is always complaining that I cook greens every day and its always a challenge to get him to enjoy the flavor of greens in any form. Amaranth leaves are available almost all year round in our parts and its a very regular green at our home. There are quite a few varieties that we make with these greens, one of them, in combination with lentils (pesara pappu/moong) and another, a tangy stew (pulusu). Vepudu or stir fry or poriyal is another wonderful way to eat these nutritious greens. Today’s recipe, a low-fat, healthy stir fry made from Thota kura aka Amaranth leaves/Chinese spinach was thoroughly relished by both father-son duo.

Info on Amaranth greens – very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, folate, dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. More info on the nutritional values of amaranth leaves – cooked, boiled and drained.

Thotakoora Vepudu

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  amaranth leaves


  •   4 big bunches fresh amaranth leaves (picked, use tender stalks) chopped
  •   1 onion, finely chopped (optional)
  •   big pinch turmeric pwd
  •   salt to taste
  •   2-3 tsps oil
  •   Make a coarse paste:
  •   2 tbsp coriander leaves
  •   2 green chillis
  •   1 tbsp coconut (optional)
  • For popu/tadka/seasoning:

  •   1/2 tsp mustard seeds
  •   1/2 tsp cumin seeds
  •   1 tsp split gram dal
  •   1 dry red chillis de-seeded
  •   1 sprig curry leaves
  •   pinch of asafoetida/hing

Method for making Thotakoora Vepudu

Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 8-10 mts. Drain the left over water and use it to prepare chapati dough.
Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.
Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute. Add the ground paste and stir fry for 5-6 mts.
Add the boiled amaranth leaves and saute for 12-15 mts (without lid) or till done. Serve hot with rice.


34 thoughts on “Thotakoora (Chauli) Vepudu – Amaranth leaves stir fry

  1. Looks absolutely fresh and green…I don’t think I find these in Bombay markets too often, have never cooked with amaranth before.

  2. I envy of the greens you always say are available at your place. Here, at my place, i only get a few veggies, some times have to buy frozen ones too, and greens are not available in much variety. I love Amaranth leaves a lot! and miss it too much!
    This dish looks very tempting!

  3. hi sailu, nice dish, do u know what is it called in english?
    sailu, I think there is some problem with my TOI listing. its showing my name 2 times ANJALI J. and ANJALI JOSHI. I would prefer the former one, if it can corrected. It is showing my name twice from today.. I dont have any idea what the matter is.. Please let me know if i have to do anything.

  4. That chauli vepudu looks delicious/ I don’t get all of Indian greens here, so have learnt to use the supermarket greens…but still miss chauli, red amaranth etc. Ur picture looks so delicious. Thanks for sharing.

  5. hi sailaja,
    your website is good..and your recipes are awesome..And I am new to this web site..And I was just wondering whether the menu bar on top the web page,which contains tabs like HOME,CONNECT,SEARCH… are not working properly….just double check that is jusst a suggestion..never mind

  6. love thotakoora…as a child i remember never buying this in our household…we always had a patch of thotakoora in our backyard….but whats available these days is so fibrous and tastes like gaddi (grass)….

  7. Hi Sailu,
    I have been following your website for quite few days and prepared few dishes from your site and they all turned out very tasty.
    Can i get the best recipe for daddojanam (prasadam for God).
    Thankyou very much!

  8. Looks good. You dont have to add onions for everything.
    Takes away the original flavour of the vegetable.
    Give it a thought ๐Ÿ™‚


    Your right. Onion is optional.

  9. HI sailu….i loveeeeeeeeeeee ur recipes..i visit ur website daily atleast once(sometimes more than once)…this recipe also sounds great to me…next time i will try this curry…

  10. Sailu,

    I would love to see more pictures of your recipes! You’re putting up only 1 or 2 pictures. Please try to put more.

  11. Hey sailu. Looks like there is some problem with the feed. I got the mail intimation about the post 2 days after you had actually uploaded the post. This happened for your ‘Kobbadi pachadi’ post as well.

    Thanks for the feedback, Lakshmi. I’m facing some feed issues and am working on it.Hopefully it should be resolved soon.

  12. Hi Sailu
    I just love your website.The pics you post are just awesome.Great job!!I love and enjoy cooking. So, whenever I feel like trying out something new I visit your website. Thanks for the recipes.
    By the way, where can I find “Totakura” in the US. I dont remember seeing it any of the Indian stores or I must’ve overlooked. I’d appreciate if you could let me know a place where I can find it.


    Thank you, Ruma, for your kind words. I don’t live in the US, so I’m afraid I will not be able to answer your question. I heard that sometimes you can find them at Chinese grocery stores.

  13. My mom used to make Totakura kura in the evenings that we used to relish…

    She used to add ginger, green chilli paste(Coarse) in the seasoning and that adds a good flavor to it. She would not put onions or coconut in that though.

    She used to fry vadiyalu (pieces) and garnish it with those…yummy!!

    I will try this version too…sounds good.

  14. Thanks for the recipe Sailu. Can u please post the pulusu recipe as well? In my home, we love pulusu rather than fry with thotakura. Thanks in advance.

Leave a Reply

Your email address will not be published. Required fields are marked *