Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry
A diabetic friendly South Indian Recipes recipe with green amaranth leaves - washed and chopped, mustard seeds, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker
green amaranth leaves - washed and chopped(300 grams) - 2
To cook the keerai in a pressure cooker add just a tablespoon of water into the pressure cooker and cook for just one whistle
- 3
After the first whistle, turn off the heat and place the cooker under running water to release the pressure immediately
- 4
This will help retain the rich green color of the amaranth keerai
green amaranth leaves - washed and chopped(300 grams) - 5
Transfer the cooked Amaranth keerai to a serving bowl
green amaranth leaves - washed and chopped(300 grams) - 6
Heat 1/2 teaspoon oil in a pan, add the mustard seeds, cumin seeds, urad dal and allow the dal to roast and become golden brown
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 7
Once done add the asafoetida powder, curry leaves and stir
green amaranth leaves - washed and chopped(300 grams)sprig curry leaves(1)ssp asafoetida (hing)(1/4 teaspoon) - 8
Add the cooked keerai and coconut into the pan and give mix well to combine
fresh coconut - grated(1 tablespoon) - 9
Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve
- 10
Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves Sambar, Spicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal
green amaranth leaves - washed and chopped(300 grams)sprig curry leaves(1)
Rate this recipe
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Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry
A diabetic friendly South Indian Recipes recipe with green amaranth leaves - washed and chopped, mustard seeds, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker
green amaranth leaves - washed and chopped(300 grams) - 2
To cook the keerai in a pressure cooker add just a tablespoon of water into the pressure cooker and cook for just one whistle
- 3
After the first whistle, turn off the heat and place the cooker under running water to release the pressure immediately
- 4
This will help retain the rich green color of the amaranth keerai
green amaranth leaves - washed and chopped(300 grams) - 5
Transfer the cooked Amaranth keerai to a serving bowl
green amaranth leaves - washed and chopped(300 grams) - 6
Heat 1/2 teaspoon oil in a pan, add the mustard seeds, cumin seeds, urad dal and allow the dal to roast and become golden brown
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 7
Once done add the asafoetida powder, curry leaves and stir
green amaranth leaves - washed and chopped(300 grams)sprig curry leaves(1)ssp asafoetida (hing)(1/4 teaspoon) - 8
Add the cooked keerai and coconut into the pan and give mix well to combine
fresh coconut - grated(1 tablespoon) - 9
Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve
- 10
Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves Sambar, Spicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal
green amaranth leaves - washed and chopped(300 grams)sprig curry leaves(1)
Rate this recipe
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