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Home›Recipes›Palakura Vepudu ~ Spinach Stir fry (2)

Palakura Vepudu ~ Spinach Stir fry (2)

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.

Palakura Vepudu ~ Spinach Stir fry (2)

Palakura Vepudu ~ Spinach Stir fry (2)

vegetarianvegangluten_freeDiabetic Friendly
250 cal10g protein30g carbs10g fat

Ingredients

18
4 servings

Instructions

  1. 1

    Chop the blanched spinach and keep aside.<br

  2. 2

    Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs.<br

  3. 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.<br

  4. 4

    Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice.

Serving Suggestions

  • Serve with steamed rice
  • Pair with chapati or naan
  • Enjoy as a side dish with dal
Andhra Pradesh

About This Recipe

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

.

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.