Thotakura Fry

Green variety of Amaranthus is popular in Andhra Pradesh. It is often cooked with dals. Thotakoora (or koyya kura) provides excellent roughage in your diet and is rich in calcium, iron and vitamin A and C and rich in dietary minerals and the stem contains a good amount of fiber.It is called mulai keerai in Tamil, thotakura in Telugu. Any one can make this Thotakura fry very easily without any experiance on making this recipe.

  • 3 bunches Thotakura, washed, dried and coarsely chopped along with the stems

For tempering:

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal 
  • 4 dry red chillies 
  • 5-6 garlic flakes, crushed
  • 5-6 curry leaves
  • 1/2 tsp turmeric pwd
  • salt to taste
  • 1 tsp oil

to be coarsely grind:

  • 3 tbsp dry coconut
  • 1 tbsp split chana dal
  • 1 tsp red chilli powder
  • 3 garlic flakes


  • Wash and dry the Amaranth leaves and then coarsely chop along with the stems by removing any tough ones.
  • Now boil the amaranth leaves in just enough water for 10-12 minutes, such that the water is almost absorbed.
  • Heat oil, add mustard seeds, jeera.
  • When the mustard starts spluttering, add urad dal,red chillies and fry.
  • Now add crushed garlic and curry leaves and mix well. Cook for another 2 minutes till the raw smell of garlic disappears.
  • Then add the boiled leaves,salt and turmeric powder saute uncovered for 5-10 minutes.
  • Add the grounded coconut powder. Mix well and cover for another 2 mins.
  • serve with rice or roti .