Amaranth Leaves Recipe – Andhra Style Stir-Fry with Garlic & Chili

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Andhra Style Stir-Fry with Garlic & Chili

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavorful Andhra-style stir-fry using amaranth leaves (also known as chaulai or thotakura). This dish is a staple in many Andhra households, and honestly, it’s one of those recipes I first made when I was starting to explore my mom’s cooking. It’s simple, quick, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This amaranth leaves stir-fry isn’t just delicious; it’s a celebration of simple ingredients and bold flavors. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, amaranth leaves are incredibly nutritious – we’ll dive into that a bit later! The combination of earthy greens, fiery chili, and fragrant garlic is just chef’s kiss.

Ingredients

Here’s what you’ll need to whip up this Andhra delight:

• 2 cups Amaranth leaves (approx. 150g)
• 1 medium Onion, finely sliced (approx. 100g)
• 1 Green chili, slit lengthwise
• 2-3 Garlic cloves, crushed
• 1 tablespoon Red chili powder (approx. 7g)
• 0.25 teaspoon Turmeric powder (approx. 1g)
• Salt to taste
• Oil as needed (approx. 2-3 tablespoons)

Ingredient Notes

A few little tips from my kitchen to yours!

• Amaranth Leaves: Freshness is key! Look for vibrant green leaves without any wilting or dark spots.
• Onions: I prefer red onions for a bit of extra bite, but yellow onions work just fine too.
• Green Chili: Adjust the quantity based on your spice preference.
• Red Chili Powder: Andhra cuisine is known for its spice, so I use a good quality, flavorful red chili powder. Kashmiri chili powder will give you color with less heat.
• Oil: Traditionally, groundnut oil is used for authentic Andhra flavor, but any cooking oil with a high smoke point will do.

Amaranth Leaves (Chaulai/Thotakura) – Nutritional Benefits & Selection

Amaranth leaves are a powerhouse of nutrients! They’re packed with iron, calcium, and vitamins A and C. They’re also a good source of protein and fiber. When selecting amaranth leaves, choose tender, bright green leaves. Avoid any that look bruised or yellowed.

Andhra Spice Blend – Understanding the Heat

Andhra cuisine is famous for its spicy flavors. This recipe uses red chili powder as the primary source of heat. The amount can be adjusted to suit your taste, but don’t be afraid to embrace the spice! It’s what makes this dish so special.

Regional Variations in Amaranth Leaf Dishes

Amaranth leaves are used in various ways across India. In Maharashtra, they’re often used in bhajis (fritters). In other regions, you’ll find them in dals and curries. This Andhra-style stir-fry is unique for its simple preparation and focus on garlic and chili.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the garlic-chili mix. Crush those garlic cloves and mix them together with the red chili powder in a small bowl. Set this aside – it’s going to add a ton of flavor.
2. Now, heat a generous amount of oil in a pan over medium heat. Add the chopped amaranth leaves, sliced onions, turmeric powder, and salt.
3. Mix everything well and cook on low heat. Keep stirring occasionally! You want the leaves to soften completely – this usually takes about 5-7 minutes.
4. Once the leaves are nice and soft, add the garlic-chili mixture. Cook for another 2-3 minutes, stirring constantly, until you can smell that lovely, fragrant garlic aroma.
5. And that’s it! Your Andhra-style amaranth leaves stir-fry is ready. Serve it hot with steamed rice, a crispy papad, and a dollop of Andhra-style pickle.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture – Avoiding Sliminess

Amaranth leaves can sometimes get slimy when cooked. To avoid this, make sure you’re cooking them on low heat and not overcrowding the pan.

Balancing the Spice Level

Don’t be shy with the chili powder, but taste as you go! You can always add more, but you can’t take it away.

Selecting the Right Oil for Authentic Flavor

As I mentioned earlier, groundnut oil is traditional. It adds a lovely nutty flavor. But sunflower or vegetable oil work well too.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Extra Spicy

• Mild: Reduce the red chili powder to ½ tablespoon.
• Extra Spicy: Add a pinch of cayenne pepper or a finely chopped bird’s eye chili.

Festival Adaptation – Incorporating into Telugu New Year (Ugadi) Meals

This dish is often served as part of the Ugadi meal in Andhra Pradesh. It represents a slightly bitter, yet flavorful, start to the new year.

Serving Suggestions

This stir-fry is fantastic with:

• Steamed rice
• Papad (Indian crispbread)
• Andhra-style pickle (mango pickle is a classic!)
• A side of yogurt (to cool down the spice!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What are Amaranth Leaves and are they safe to eat?

Yes, absolutely! Amaranth leaves are a nutritious and delicious leafy green vegetable. They’re safe for most people to eat.

How do I prevent the Amaranth Leaves from becoming slimy during cooking?

Cook them on low heat, don’t overcrowd the pan, and avoid overcooking.

Can I use a different type of chili powder instead of red chili powder?

You can! Kashmiri chili powder will give you color with less heat. Cayenne pepper will add more heat.

What is a good substitute for Andhra-style pickle if I can’t find it?

Mango pickle is the closest substitute. You could also use lime pickle or even a spicy tomato chutney.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop the onions, crush the garlic) ahead of time to save some time during cooking.