Palakura Vepudu with Garlic Recipe - Andhra Style Spinach Stir Fry

Archana's Kitchen

April 22, 2025

17439 Ratings

Time:Prep: 10 M|Cook: 25 M|Total: 35 M

Makes:4 Servings

Meal:Lunch

Cuisine:Andhra

Growing up in coastal Andhra, a quick Palakura Vepudu recipe was my mom's answer to week‑night dinners—fragrant curry‑leaf tempering, tender spinach that stays vibrantly green, and a mellow hit of garlic. This South‑Indian stir‑fry comes from the Telugu‑speaking regions where “vepudu” simply means “pan‑roast.”

Andhra cuisine is known for bold chilli heat and aromatic tempering. Using everyday pantry spices keeps the dish authentic yet fuss‑free. Mustard‑cumin tempering adds nutty depth, urad dal gives tiny crunchy pops, while spinach wilts into a juicy, mildly spiced tangle. A squeeze of lemon at the end brightens everything.

Iron‑rich spinach teams up with anti‑inflammatory garlic, protein‑packed urad dal, and antioxidant‑loaded curry leaves. In winter—peak spinach season in India—the greens are sweetest and cheapest.

Serve this Palakura Vepudu recipe with hot steamed rice, Andhra Dosakaya Pappu and a dollop of homemade ghee, or roll it inside Jolada Roti for a high‑fiber lunch box. A cooling cup of spiced buttermilk (chaas) rounds out the meal.

if you are looking for more Spinach Recipes, here are some that can be made for your Indian Lunch or Dinner:

Ingredients

For tempering

500 Spinach, washed and chopped

1 Onion, finely chopped

2 Green Chillies, finely chopped

1 Ginger, finely chopped

1/4 Turmeric powder (Haldi)

1/2 Red Chilli powder

1 Coriander Powder (Dhania)

1/2 Cumin powder (Jeera)

Salt, to taste

2 Peanut oil, or sunflower oil

1/2 Mustard seeds (Rai/ Kadugu)

1/2 Cumin seeds (Jeera)

1 White Urad Dal (Split)

2 Dry Red Chillies, broken

2 Garlic, thinly sliced

1 Curry leaves

Instructions for Palakura Vepudu with Garlic Recipe - Andhra Style Spinach Stir Fry

To begin making the Andhra Style Palakaru Vepadu Recipe (Spinach Stir Fry Recipe), prep all the ingredients and keep them ready for easy cooking.

Rinse spinach leaves thoroughly, drain, stack and roll them, then slice into thin ribbons. Pat dry so the Palakura Vepudu recipe cooks without excess moisture.

Heat oil in a heavy kadai over medium flame. Add mustard seeds; when they crackle, stir in cumin and urad dal. Sauté until the dal turns light golden (about 40 sec).

Drop in dried red chillies, curry leaves (they will splutter), and sliced garlic. Fry 20 sec until fragrant but not brown.

Add onion, ginger and green chilli; sprinkle a pinch of salt. Cook 3–4 min, stirring, until onions turn translucent.

Stir in the turmeric and the chopped spinach. Toss continuously on medium‑high heat for 4–5 min until leaves shrink and moisture evaporates. This keeps the spinach stir‑fry recipe bright green.

Sprinkle red chilli, coriander and cumin powders plus remaining salt. Sauté 2 min so spices coat every leaf. Check the taste and adjust the salt accordingly.

Turn off the heat and transfer the Palakura Vepudu recipe to a serving bowl and serve hot.