Paalakura Vepudu Recipe

Palakura Vepudu with Potato Beans Stir fry and Pappu Pulusu

A favorite spinach stir fry prepared with just a handful of ingredients to bring out a delicious amalgamation of flavors. A mildly spiced dish with garlicky overtones. Goes well with rotis and rice. Check out another version of Spinach stir fry that I blogged a year ago.

Paalakura Vepudu Recipe
Prep & Cooking: 20-25 mts
Serves: 3-4
Cuisine: Andhra

Ingredients:

• 2 big bunches fresh spinach leaves (washed thoroughly and blanched in hot water for 3 mts)
• 1 onion, finely chopped
• pinch turmeric pwd
• pinch roasted methi pwd
• pinch cumin pwd
• 1/2 tsp coriander pwd
• 1/2 tsp ginger garlic paste
• 1 tsp red chilli pwd
• salt to taste
• 1 1/2 tbsps olive oil

For poppu/tadka/tempering:

• 1/2 tsp cumin seeds
• 2 garlic flakes, crushed
• 5-6 curry leaves

Method:

1 Chop the blanched spinach and keep aside.
2 Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs.
3 Add the onions and saute till transparent, approx 4-5 mts. Add the ginger garlic paste and saute for 4 mts. Add salt, turmeric pwd, roasted methi pwd, coriander pwd, cumin pwd and red chilli pwd and combine well.
4 Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice.

Note: Use the left over blanched spinach water to prepare roti dough.