Palakura Vepudu ~ Spinach Stir fry (2)

palakura-vepudu
Palakura Vepudu with Potato Beans Stir fry and Pappu Pulusu

A favorite spinach stir fry prepared with just a handful of ingredients to bring out a delicious amalgamation of flavors. A mildly spiced dish with garlicky overtones. Goes well with rotis and rice. Check out another version of Spinach stir fry that I blogged a year ago.

Paalakura Vepudu Recipe

Prep & Cooking: 20-25 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

2 big bunches fresh spinach leaves (washed thoroughly and blanched in hot water for 3 mts)

1 onion, finely chopped

pinch turmeric pwd

pinch roasted methi pwd

pinch cumin pwd

1/2 tsp coriander pwd

1/2 tsp ginger garlic paste

1 tsp red chilli pwd

salt to taste

1 1/2 tbsps olive oil

For poppu/tadka/tempering:

1/2 tsp cumin seeds

2 garlic flakes, crushed

5-6 curry leaves

1 Chop the blanched spinach and keep aside.
2 Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs.
3 Add the onions and saute till transparent, approx 4-5 mts. Add the ginger garlic paste and saute for 4 mts. Add salt, turmeric pwd, roasted methi pwd, coriander pwd, cumin pwd and red chilli pwd and combine well.
4 Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice.

Note:

Use the left over blanched spinach water to prepare roti dough.

Palakura Vepudu ~ Spinach Stir fry (2)

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  spinach

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Published:

A favorite spinach stir fry prepared with just a handful of ingredients to bring out a delicious amalgamation of flavors. A mildly spiced dish with garlicky overtones.

14 thoughts on “Palakura Vepudu ~ Spinach Stir fry (2)

  1. We love spinach and I make it at least once a week. In fact that was our dinner last night! My recipe is similar to yours but I don’t blanch spinach. Yours looks delicious!

  2. Nice and simple recipe…
    I usually do this 2 ways 1 ur recipe and other version is
    Add handfull of urad dal along with cumin seeds and fry for a 2-3 mins and use green chillis instead of powder. Gives that extra crunch with urad dal.fry the palak till all the water ozzes out.

  3. I love this dish. This is exactly how my grandmother used to prepare it and I am so glad to find this recipe. Thanks a lot!

    Anu

  4. Have been visiting quite a few ‘Indian’ cuisine Blogs. Most seem pretentious…! Sailu, your blog is good. Goes straight to the heart. I assume that’s because it comes straight from your heart. Awesome photographs too.

  5. I was craving this vepudu badly today. So close to my mom’s version, minus the methi pwd. I tried your version with the methi pwd, but couldn’t tell that there was any. Perhaps because there’s a bunch of other spices that really made the dish, and the garlic of course!

  6. Hi Sailu… I hate palak but my hubby loves it.. so I always try to search for variety dishes with same, so that I too can try that… and guess what.. with this recipe, I started accepting and slowly loving palak. Thanks a lot

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