Yesterday, my father got two very large bunches of oh-so-fresh-and-tender Thotakura. While making Thotakura Pulusu was the top of my agenda, I was wondering what to do with all the kura that will be left over. That is when I realised I could make Thotakura Vepudu, which we could have with rotis.
I love this kura because it combines the taste of thotakura with the sharp taste of garlic and red chillies. It is also very easy to make.
- Thotakura, Amaranth or Maath Leaves – 3 Packed Cups
- Garlic Pods – 6 to 10
- Red Chillies – 3 or 4
- Turmeric – 1/8 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 1 tbsp
- Salt to Taste
- Chop the Thotakura into fine pieces.
- Peel and lightly smash the garlic cloves.
- In a wok, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add garlic pods and fry till the garlic turns light brown.
- Add the split red chillies and fry for a minute.
- Add turmeric and Thotakura leaves.
- Over low to medium heat, stir fry the thotakura.
- When the leaves reduce to 2/3, sprinkle about 3 tbsp water.
- Cover and cook till done.
- Add salt and mix well.
- Serve hot with rice or rotis.
- You can also add some potatoes to this kura. If you are adding potatoes, dice them and fry them in the oil before adding the thotakura. Add the thotakura only after the potato pieces are half done.