30 mins
Keerai Poriyal South Indian Recipe is a healthy, quick and simple preparation of amaranth leaves with garlic and coconut
oil
4 red
chilies or to taste ½ teaspoon mustard seeds 1 teaspoon Cumin seeds 1 Onion, finely chopped 2 green chillies, slit lengthwise 8 to 10 garlic flakes, peeled A sprig of Curry leaves 3 cups of fresh amaranth greens with tender stems, wash, remove fibre from stems & finely chop (Thandu keerai or Thotakura) ¼ teaspoon Turmeric powder Salt to taste ¼ cup grated fresh Coconut Directions Heat oil in a deep pan over medium heat. Add broken red chilies, mustard seeds and cumin seeds. Once mustard seeds pop up, add chopped onions, slit green chillies, peeled garlic and curry leaves. Sauté till the onions turn translucent. Now add only the chopped stem part of the amaranth greens, salt, turmeric powder and mix well. Close with a lid and cook for 2 to 3 minutes Now add chopped leaves part of the amaranth greens. Close with a lid and cook on medium high heat for for 5 to 6 minutes Open the lid and stir fry till all the water evaporates. Finally sprinkle grated coconut, mix well and turn off the heat. Serve with hot rice or as a side to sambar or rasam. 3.4.3177
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