Thotakura Vadiyalu Kura Recipe -- How to make Amaranth Leaves Curry - E.A.T. easyvegrecipes

Thotakura Vadiyalu Kura Recipe -- How to make Amaranth Leaves Curry

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make thotakura vadiyalu kura recipe.
Thotakura or Amaranth leaves curry is a simple and easy curry to make. It has rich dietary fibers in it and curries with these leaves makes bowel movements easy. We make the best use of these leaves. We make pappu and different varieties of curries with it. There are three ways to make curry with these leaves. Saute tomatoes and onions and add necessary spice powders to it, serve it with rice or roti. Finely chop them, add bengal gram,rice flour along with the required amount of salt and chilli powder. Make small balls with this and shallow fry them.
This is another variety wherein we have to fry sun dried urad dal chips or vadiyalu. Keep them aside. Chop and saute leaves, add minced ginger and cook. Lastly add fried vadiyalu. Serve it immediately. To make this curry we need to have minapa vadiyalu/badi. We prepare them during summer and store. Serve for munching along with rasam and sambar. Can also be added to curries. Those who don't store them can get them from stores and make this curry. If we have to prepare them we have to do it only during summer, during the first fortnight of April.
For the recipe of them click here.
Here in Hyderabad we get leafy vegetables tied into bunches. Normally I bring 5 to 6 bunches to make this curry. It serves 4 to 5 people. If we measure the chopped leaves with a cup, we get 2 to 3 of them.

Thotakura Vadiyalu Kura

  • 2 to 4 Cups of Thotakura
  • 2" Long Ginger
  • 1 Green Chillies
  • 1 Tablespoon Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Black Gram
  • 1 Red Chillies
  • 10 to 15 Minapa Vadiyalu/Urad Dal Chips
  • 5 Tablespoon Oil
  • Salt to Taste
  • 1 teaspoon Turmeric Powder

  1. Discard leaves and chop amaranth leaves.
  2. Wash them thoroughly under running water.
  3. Mince ginger and green chilli in store mortar and pestle.
  4. Heat 5 tablespoon oil in a kadai, fry minapa vadiyalu till they turn golden brown.
  5. Fry them in medium flame. Keep it aside.
  6. Heat 1 tablespoon oil in another kadai, add mustard seeds, cumin seeds, black gram and red chillies.
  7. When they start spluttering add minced ginger and green chilli. Fry it for a while.
  8. Add chopped amaranth leaves. Fry for a while.
  9. Add salt and turmeric powder.
  10. Cook till the leaves cooks completely.
  11. Lastly, before switch off add fried vadiyalu.
  12. Once vadiyalu added switch off the flame and serve immediately.
  13. Serve thotakura vadiyalu kura with hot piping rice.
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