Thotakura Pesarapappu fry | Amarnath leaves moong dal fry
Thotakura pesarapappu fry is Andhra’s special dish. It is an easy and quick stir fry dish made with the goodness of amaranth leaves and moong dal. It can be paired with rice or roti.
Leafy vegetables are an important part of the diet as it has many health benefits. But, one makes different faces to eat it. It was the same situation with me too.
Amarnath leaves are much superior to most green leafy vegetables because they are a powerhouse of nutrients. After knowing the health benefits, it has become one of my favorite leafy vegetables after spinach and fenugreek (methi) leaves.
About Thotakura Pesarapappu vepudu recipe
In Maharashtra, this leafy vegetable is called Math Bhaji. During childhood, mom used to make dal by adding leaves in it. It’s one of the best-tasting dals. Will share the recipe soon.
A combination of hot steamed rice, sambar, and a generous amount of ghee, it’s a match made in heaven. Health bhi Taste bhi.
I had thotakura fry with rice at my aunt’s (mother’s elder sister) house and instantly liked it. The combination was one of the best. It had many different flavors. When asked for the recipe, it was surprising to know that the dish needs just 6-7 ingredients. She also suggested adding soaked moong dal.
I have tried both the variations, thotakura with and without moong dal. Of the two, I liked moong dal. It adds bite to the dish and additional health benefits too. So, today I will share the recipe for Thotakura pesarapappu fry.
What are the health benefits of Amarnath leaves?
They contain high amounts of Vitamin A, C, K, and Folate which are good for the eyes and strengthen the immune system.
They are rich in Iron, magnesium, and phosphorus which are essential for overall health. Also, help to restore iron levels.
Consuming them frequently reduces the risk of hypertension and protects the heart.
Loaded with natural minerals and nutrients that reduce inflammation throughout the body.
A source of protein for vegans.
Fiber-rich food that promotes healthy bowel movements. Because of fiber, they are easy to digest.
Full of potassium which is higher than spinach.
Contains Calcium which strengthens the bones, teeth.
Supports weight loss too.
Soak moong dal for at least an hour.
If possible buy leaves which are small in size. They are tender, so they take less time to cook and taste better.
If the stem is tender/thin, you can chop and include it in the dish. If the stem is thick, discard them.
Leafy vegetables may have sand, so wash them properly.
Boil the leaves and moong dal till dal is 90% cooked. Make sure dal is not mushy.
Add a pinch of sugar and salt to the boiling water. This helps to retain the green color of leafy vegetables.
Add sliced onions and saute till soft. This adds a slight sweetness to the dish.
If you have tried the recipe, I would love to hear back from you. Please rate and comment below. You can also follow me on Instagram to see what’s latest in my kitchen!
Thotakura Pesarapappu fry
- 250 gms Thotakura/Amarnath leaves (washed and chopped)
- 1/4 cup Moong dal (washed and soaked for an hour)
- 3 tsp Oil
- 3-5 Garlic pods (crushed)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 2 Dry red chilies
- 2-3 Green chilies (roughly chopped)
- 1/4 tsp Hing
- 1 medium Onion (sliced)
- 6-8 Curry leaves
- 1/4 tsp Turmeric powder
- Salt to taste
Cook the leaves and moong dal
- Add a pinch of salt and sugar to the boiling water.
- Strain the water
Process to make stir fry
- Heat oil in a pan. When hot, add crushed garlic, mustard seeds, cumin seeds and let them splutter.
- Next green chillies, dry red chillies, curry leaves and hing. Saute till curry leaves turn crisp.
- Add sliced onion and cook till soft. Add turmeric powder and salt, mix well.
- Now add the cooked leaves and moong dal. Saute continuously for about a minute and turn off the flame.
- Stir fry is ready to serve. Enjoy hot with steamed rice or roti.