Thota Kura Vepudu | Red Amaranth Greens Stir-Fry with garlic and peanuts. Here is a healthy recipe for Thota Kura vepudu. The greens stir fry made with red Amaranthus greens, garlic and peanuts.
Amaranthus greens usually comes in two varieties. The green one and the red one. This recipe works with both. The stems of the Amaranthus greens is perfectly edible and delicious. No need to remove them. If the greens are very mature and if the stem is very thick, only then remove the bottom part of the stem as they will be very fibrous. Else, you can use the whole stem and the leaves. If its a young green, both the leaves and the stems will be very tender. You can just chop the stems along with the leaves and use it in the recipe.
Here is a tip for beginners – To wash the greens, submerge the greens in lot of water and leave it for two to three minutes. Any sand, dust particles etc.. will settle at the bottom. Soaking will also get rid of some of the pesticide residue if any. You do not want to drain the water. When you drain, the sand will come back again to the greens. The best way is to pick your greens from the water and transfer it to a colander or a plate. If the greens are filled with lot of sand, wash them two times. If you are preparing a lot of greens, do it in batches.
No need to completely get rid of the water from the greens. Little moisture is perfectly ok. Just chop them along with the stems and the leaves and everything. Red Amaranthus is loaded with anthocyanins, a powerful anti-oxidant and also helps to reduce inflammation in the body. Its rich in potassium and fiber too. Its our own super food if you may call it that.
Here are the things you can buy online for making this recipe Granite Stone Kadhai with Lid Deep Frying Pan https://amzn.to/3GCMAnz
Here is the video of how to make Thotakura Vepudu | Red Amaranth Greens Stir-Fry with garlic and peanuts
For the Podi / Spice Powder
5 cloves garlic 2 dried red chillies 1/4 cup roasted peanuts 1/2 teaspoon salt
Other Ingredients
1 tablespoon ground nut oil 1 teaspoon chana dal 1 teaspoon urad dal 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 dried red chillies 2 sprigs of curry leaves 1/8 th teaspoon asafoetida 1/4 teaspoon turmeric powder 1.5 cups onions, sliced 250 grams red or green amaranth leaves
First, lets get the spice powder ready for the stir-fry. Take a small chutney grinding jar and add in the garlic. No need to peel the garlic. The garlic peel adds a nice texture and flavour to this recipe. Use about 5 cloves of garlic. If you are using Indian country garlic which are very small in size, you may need to use a little bit extra. To the jar, add in the dried red chillies. I have just added two. If you want a fiery stir-fry, you can always add more. But two is good for me and my family. Add in about 1/4 cup of roasted peanuts. These are roasted peanuts with the skin removed. Add in the salt. Grind this in the mixie using pulse mode. Pulse several times and stop when the powder is coarse. Its important that the powder is ground to a coarse texture. The coarse peanuts adds a nice texture to the stir fry. Once the powder is ready, set aside.
Now, we shall make the stir fry.
Heat ground nut oil in a pan. Once the oil is hot, add in the chana dal and the urad dal. Saute on a low flame for a minute so the lentils get roasted well. Add in the mustard seeds, cumin seeds, a couple of dried red chillies and the curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up. Add in a pinch of asafoetida and the turmeric powder. Saute for a few seconds. Add in the sliced onions. Saute for 3-4 minutes till the onions are soft.
Add in the chopped greens. Mix well to combine. No need to add any water for the greens to cook. The moisture from the greens will be enough. Adding water will make the greens soggy. So do not add any water. Cover the pan with a lid and cook the greens for 3-4 minutes till the greens are completely wilted and soft.
Once the greens are cooked, add in the spice powder. After adding the spice powder, mix everything well to combine. Cook for just a minute for the flavours to penetrate onto the greens. Our red Amaranthus stir-fry, simple yet delicious Thota Kura vepudu is ready.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
For the Podi / Spice Powder
5 cloves garlic 2 dried red chillies 1/4 cup roasted peanuts 1/2 teaspoon salt
Other Ingredients
1 tablespoon ground nut oil 1 teaspoon chana dal 1 teaspoon urad dal 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 dried red chillies 2 sprigs of curry leaves 1/8 th teaspoon asafoetida 1/4 teaspoon turmeric powder 1.5 cups onions, sliced 250 grams red or green amaranth leaves
First, lets get the spice powder ready for the stir-fry. Take a small chutney grinding jar and add in the garlic. No need to peel the garlic. The garlic peel adds a nice texture and flavour to this recipe. Use about 5 cloves of garlic. If you are using Indian country garlic which are very small in size, you may need to use a little bit extra. To the jar, add in the dried red chillies. I have just added two. If you want a fiery stir-fry, you can always add more. But two is good for me and my family. Add in about 1/4 cup of roasted peanuts. These are roasted peanuts with the skin removed. Add in the salt. Grind this in the mixie using pulse mode. Pulse several times and stop when the powder is coarse. Its important that the powder is ground to a coarse texture. The coarse peanuts adds a nice texture to the stir fry. Once the powder is ready, set aside.
Now, we shall make the stir fry.
Heat ground nut oil in a pan. Once the oil is hot, add in the chana dal and the urad dal. Saute on a low flame for a minute so the lentils get roasted well. Add in the mustard seeds, cumin seeds, a couple of dried red chillies and the curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up. Add in a pinch of asafoetida and the turmeric powder. Saute for a few seconds. Add in the sliced onions. Saute for 3-4 minutes till the onions are soft.
Add in the chopped greens. Mix well to combine. No need to add any water for the greens to cook. The moisture from the greens will be enough. Adding water will make the greens soggy. So do not add any water. Cover the pan with a lid and cook the greens for 3-4 minutes till the greens are completely wilted and soft.
Once the greens are cooked, add in the spice powder. After adding the spice powder, mix everything well to combine. Cook for just a minute for the flavours to penetrate onto the greens. Our red Amaranthus stir-fry, simple yet delicious Thota Kura vepudu is ready.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/thotakura-vepudu/
Recipe for thattukadai special – The avicha muttai Omelette also called as the egg on egg omelette. A fun recipe for one. Easily scalable and perfect for breakfast or as a quick snack.
Today we are making a thattukadai special – The avicha muttai Omelette also called the egg on egg omelette.
The boiled eggs are sauteed in an onion tomato masala and the masala is then used to make our avicha muttai omelette.
I am making one portion today. But you can scale the recipe to your liking.
Here are the things you can buy online for making this recipe Small Whisk https://amzn.to/3MrKzvy Pepper Mill / Grinder https://amzn.to/3xp10Ve Non-Stick Pan https://amzn.to/347Rry7 Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD Pero Peri Seasoning Powder https://amzn.to/3x6NODc
Here is the video of how to make The avicha muttai Omelette also called as the egg on egg omelette.
For the boiled egg masala
1/2 teaspoon peanut oil 1 teaspoon curry leaves, chopped 1/2 green chilli, chopped 2 tablespoon onion, finely chopped 1/4 teaspoon red chilli flakes 1/4 turmeric powder 1/4 peri peri seasoning powder 1 small tomato, deseeded, finely chopped 1/4 teaspoon salt 1 tablespoon coriander leaves, finely chopped 1 hard boiled egg
Other Ingredients
1/2 teaspoon peanut oil 1 egg 1/4 teaspoon black pepper powder 1/4 teaspoon salt 1 tablespoon milk or water
Heat a pan until hot. Add in half a teaspoon of peanut oil. To the hot oil, add in some chopped curry leaves. Add in some chopped green chillies. Add in some finely chopped onions and saute for a minute. Add in some red chilli flakes, turmeric powder, add some seasoning of your choice – I have used peri peri seasoning. My son loves this seasoning in everything. That spicy tangy flavour is his favorite. Now, add some chopped tomatoes. I have deseeded the tomatoes and chopped them fine. Make sure to remove the seeds from the tomatoes for this recipe. Also pick a ripe tomato that’s juicy. Saute for a minute. Add in the salt. Add in the coriander leaves. Finally, our chopped boiled egg. Mix everything well for a few seconds. Our boiled egg masala for the omelette is ready.
Take a bowl and break an egg in the bowl. Add some freshly ground black pepper to the bowl. Add in a little salt. Finally add in a tablespoon of milk. If you do not want to use milk, just replace it with water. It just works fine. Whisk everything well to combine. The little extra milk or water will help to keep the omelette fluffy.
Heat a pan, preferably non-stick. A well seasoned cast iron pan will work too. Just check if the pan is hot. Once the pan is hot, add in a little oil. You can also use butter or ghee if you like. Swirl the pan so the oil coats the pan evenly. Now, Add in the egg mixture to the pan. After adding the eggs, add in the boiled egg masala to the pan. Make sure to spread the eggs evenly on top. Let the eggs cook for a minute. After about a minute, flip the omelette so it cooks on the other side. Allow it to cook for 30-40 seconds. After the said time, it’s time to flip again. And our egg on egg omelette is ready.
Transfer to a serving plate and our delicious avicha muttai omelette thattu kadai style is ready. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
