Palakura Vepudu – Spinach Stir-fry

Those of you who love spinach, will love this vibrant visually delightful stir fry recipe. Its one of my favorite stir fry recipe. Since Nehal is not too fond of greens, the only way I get him to eat this stir fry is by using it as a sandwich filling, add grated cheese and make a sandwich using stove top sandwich toaster. Makes for a fabulous sandwich. ๐Ÿ™‚

Palakura Vepudu – Spinach Stir fry

A simple, straight forward every day kind of recipe that you can be prepared in less than 20 mts. The addition of roasted chickpea powder enlivens the stir fry and gives it a great flavor. Goes well with rotis and rice. I prepared Teepi dumpala (Sweet potato) Pulusu, a sweet and tangy stew along with Palakura Vepudu and rotis for lunch today.

Palakura Vepudu Recipe

Prep & Cooking: 18-20 mts

Serves: 3-4

Cuisine: Andhra



2 big bunches fresh spinach leaves (washed thoroughly and blanched in hot water for 3-4 mts)

1 big onion, finely chopped

pinch turmeric pwd

1 1/2 tbsps roasted chickpea/dalia/putnala pappu pwd

salt to taste

1 tbsp olive oil

For poppu/tadka/tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split gram dal/minappa pappu/urad dal

2 dry red chillis de-seeded, torn

2 green chillis, slit

5-6 garlic flakes, crushed

10-12 curry leaves

1 Chop the blanched spinach and keep aside.
2 Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds and urad dal, once the dal turns red, add the garlic flakes, red chillis, green chillis and curry leaves and saute for half a minute.
3 Add the onions and saute till transparent, approx 4-5 mts. Add salt and turmeric pwd.
4 Add the chopped spinach leaves and saute for 8-9 mts. Turn off heat and sprinkle the roasted chick pea pwd. Serve hot with rice.


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

Spinach stir-fry, sweet potato pulusu (stew), salad and pulkas ~ our meal today

Palakura Vepudu – Spinach Stir-fry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  spinach


  • Mona

    Spinack stir fry looks simple and good. Will try it definitely.
    Taste of India seems to be down from quite a while, any idea by when will it be up and running?

    Still working on resolving some issues with TOI. Hope to bring it back sometime next month.

  • kalva

    Good one.., my in law makes it with moongdal too..

  • Madhavi

    Love the Spinach stir fry – I usually add about 6-8 cloves of finely chopped garlic to the thadka which gives a nice flavor and aroma, rest is the same.

    The above recipe has garlic in it, Madhavi.

  • paru

    I am a big fan of your vantalu Sailugaru..Palakura vepudu chaala bagundi. Try chestanu..Great recipes.

  • Aparna Rao

    Stir fry spinach looks lovely, it has been a while since i had this.


  • Ashwini

    One of my fav curry..My MIL adds boiled moong dhal to this..Yummy

  • Madhavi

    Sorry Sailugaru, guess I skipped reading it.Thank you

  • Maninas

    Does sound fantastic!

  • Divya Vikram

    I love the idea of making a sandwich with this spinach filling!

  • Madhumathi

    I love spinach stir-fry. The thali looks wonderful.

  • jayasri

    Sailugaru, I am feeling very hungry, such a great photo, is it possible to have a plate sent? I love spinach & pulkas…it looks so delicious. I too love spinach stir-fry…never added chick-pea powder must try this way too….

  • Alka

    I love my greens so much,i am never tired of eating spinach or methi,so i am always on hunting spree for recipes involving the greens.
    Just one question flashed in my mind….i have often seen or heard,that spinach is blanched,and learnt that it is done to make it cook faster and to preserve the green colour.But i never heard what happens to that water in which spinach leaves are blanched, i mean doesnt many of nutrients gets dissolved in the water,and if the same water is discarded,does the spinach still remain as nutritious as before blanching.
    Actually after being in blogosphere i am now scrutinizing my cooking methods,trying to learn how and where i go wrong while preparing food in terms of nutrients lost,fat added,the way reactive utensils play the role in cooking this too called for my attention,and i thought to get it addressed from you.

    I use the left over water to prepare roti dough, add to rasam/charu, pulusu or sambar. I never throw away the blanched spinach water. Infact, I have mentioned in the above post as a side note on the use of blanched spinach water. I had prepared sweet potato stew along with the stir fry, the left over water went to the making of sweet potato pulusu.

  • R.Punitha

    Hi Sailu,

    Instead of fresh coconut you used roasted chickpea powder.
    It looks nice. I never tried like this Sailu.
    Thank you and take care, Bye…

  • shaikhmohammed

    i must compliment u for such simple and yet exotic dish in greens. thanks, keep it up. is there any other substitute for dalia by any chance? thanks

    Yes, you can use roasted sesame seeds (til) pwd OR dry coconut pwd OR grated coconut OR kura podi (spiced lentil pwd) OR roasted peanut pwd.

  • Sudha

    Hi Sailu garu….

    usually i will prepare only dal with spinach…dis is very easy n takes less…tomorrow i will try dis recipe…

    Could u plz tell how to prepare sweet potato pulusu…that is new to me dats why i’m asking..


    Sudha garu, just follow Mukkalu Pulusu recipe. Just add sweet potatoes, tomatoes and onions and follow the rest of the recipe.

  • zee

    hi sailu,
    i wld also love for u to post the recipe for sweet potato pulusu!
    awaiting eagerly..

    Zee, just follow Mukkalu Pulusu recipe. Just add sweet potatoes, tomatoes and onions and follow the rest of the recipe.

  • Kovida

    Hii Sailu,

    Good one.i never added putnalu podi.shall try.

    My all time favourites of ur recipes is chicken fry and chicken chettinad.

    keep up the good work.

  • sudha

    Thanks a lot for ur reply..:)

  • Saritha

    Dear Sailu,

    This is my favorite stir fry. It looks more wonderful in your pic. I have tried this fry many a times. I was disappointed all the times as the fry never turns out this green. Also it turns out mushy. Can u pls tell me where I might be going wrong? Do we put the lid on when the curry is cooking?

    Saritha, you have to completely drain the blanched water (squeeze out the water completely) and do not blanch for too long. The leaves should just turn tender. There is no need to place lid while the stir fry cooks.

  • sreedevi

    Hello Sailu garu,

    Somehow i got a chance to see ur site. ur recipes are simply superb. I wish i would be a great cook like u. Any way all the best and looking forward to see even more recipes.

  • mahek

    I love love your site!!!!
    when i read your site i feel as though i am looking at someone from my own family cooking…
    Thanks for the wonderful recipes and the drooling photos
    keep up your good work and of course hard work!!!!!

  • Akiaa

    Hi, i am new bee to your blog..tried one aloo methi recipe and it turned out to be soo yummy..i have been a ‘lover’ of andhra i am gonna try your other recipes one by one..just tried this spinach one but it didnt become dry..i did squeeze out the water after blanching.any idea why? Its not just the first time, whenever i tried to make spinach stir fry, it turns out to be watery..or else i will have to keep in stove for really ‘long’ time so that it becomes dry. but overcooking greens drains out its proteins..please help!
    And keep up your good work!

    Blanch for 2 mts, place in cold water for a few secs and use a colander till water completely drains out. Leave aside for a few mts. Chop and follow the recipe. Do not place lid while cooking at any point of time. I really do not know why you have a watery stir fry.

  • Rithvich Ramesh

    I love your egg curry Veg. pulaou

    Sincerly Rithvich

  • swat

    I tried ur spinach stir fry recipe. It came out delicious .
    I never did spinach fry ..but now i do it once in a week.
    Thank u for the awesome recipe.

  • CK

    Hi, I tried this recipe and it tasted great! I had a question for you…any way to speed up the process of blanching the spinach? Is it okay to use frozen spinach? Thanks again, I love your blog!

  • Nitesh

    Thank you Sailu. I just cooked palakoora today, it’s just awesome. Just like the one my mom cooks back home… you are doing such a great thing!

  • sushma

    Hi Sailu

    I just made spinach fry.

    its really good.

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  • Net

    Excellent recipe.. I tried with blend of spinach and potato. It tasted perfect. Thanks for posting.

  • Anita Rajan

    Thank you Sailu! My daughter loved this recipe and ate this with relish for the first time!

  • anonymous

    this recipe brings out amazing flavors from spinach!

  • Neelu

    Instead of chickpea powder can we use any other powder