How To Clean And Cook Thandu Keerai

Easy Thandu Keerai poriyal - stir-fried amaranth greens recipe!

I am a big fan of greens. Even from my babyhood I used to beloved all kinds of light-green leafy vegetables. Amma would painstakingly clean the greens and make dissimilar kinds of dishes with information technology. For dad, it always used to koora/stir- fry where every bit I was more of a pulusu/curry person. Every bit long equally I can retrieve, Palak/Spinach used to be my most favorite and often amma made it with moong dal. Hot rice with some palak pappu with a dollop of ghee – I am slurping equally I am typing this.

Moving on to the recipe, it is quite unproblematic. Thandu Keerai also called every bit Amaranthus Caudatus or Foxtail Amaranth has a thick juicy stem and the leaves are quite broad and large. The beauty of this is, ane tin use the stems too equally the leaves – hence the proper name Thandu (stem) Keerai (greens). This green leafy vegetable is quite famous during the calendar month of July- August attributable to its utilise in preparing Aadi Maasam Koozhu for Amman (Goddess). I was overjoyed on finding it in the streets of Bangalore and picked it upwards with both my hands 😀 Now this recipe is a mix of how my MIL prepares and what my Amma does. It is super simple to brand but tastes so expert. We had it with hot rice and rasam – loved information technology immensely.

Thandu Keerai Poriyal Recipe

Thandu Keerai Poriyal | Stir-Fried Amaranth Greens

Like shooting fish in a barrel keerai poriyal - stir-fried amaranth greens recipe!

Prep Time 30 mins

Cook Time twenty mins

Total Time l mins

Course: Side Dishes

Cuisine: Tamilnadu Recipes

Keyword: Side Dishes for Rice

Servings: 2 people

Measurements

1 cup = 250ml, 1 tablespoon = 15ml, i teaspoon = 5ml

• iii cups Chopped Thandu Keerai/Foxtail Amaranth tightly packed
• 2 tablespoon Kadai Paruppu/Split Bengal Gram
• 1 Small Onion
• iv-five Garlic Cloves
• 1 tablespoon Grated Coconut optional
• 1 teaspoon Oil
• ½ teaspoon Mustard Seeds
• ½ teaspoon Jeera
• ane-2 Dry out Red Chilli
• Salt equally required

• Soak the kadalai Paruppu/bengal gram in water for atleast 3 hrs. I soaked it overnight. Melt it in a pressure cooker with simply plenty h2o for a whistle or two. Permit it rest.

• Finely chop the onions and garlic.

• Cutting off the root parts of the greens and clean it for any infected leaves. Launder the Thandu Keerai/Foxtail Amaranth twice in running h2o and permit it soak in salted water for about x mins. Finely chop the greens along with the stems.

• In a pan, heat oil. Add mustard, jeera and dissever red chillies. As the mustards splutter, add together finely chopped garlic pods. Fry until the raw smell is gone.

• Add finely chopped onion and fry until translucent.

• Add finely chopped greens. Add together required table salt. Stir well. Reduce the flame to medium. The greens would leave enough water to cook. Add the cooked Kadai Paruppu/Bengal gram and stir well.

• As the greens accept wilted, check if there is enough water content. If non, sprinkle some water (from cooking the Bengal gram) on top. Proceed the pan closed and melt for v-7 mins.

• The greens should look cooked and without whatever water/moisture content. Add grated kokosnoot and mix well.

• Serve hot with rice and ghee or with sambar or rasam.

• While cleaning the Amaranth leaves, look for whatsoever infected leaves or white/darks spots on the leaves. Remove such leaves.
• The stem of this green is like shooting fish in a barrel to cook and quite juicy, remove but the root office of it before starting to clean.
• Soaking the greenish leafy vegetable in salted h2o (esp rock salt) can help reduce the microorganisms that infest on these vegetables.
• If the Bengal gram is soaked for longer time, the cooking time would exist quite less. Force per unit area melt it for but one whistle.
• Coconut is optional but adds a good flavor to this stir fry.

How to Make Keerai Poriyal

1. Soak the kadalai Paruppu/bengal gram in water for atleast iii hrs. I soaked information technology overnight. Melt it in a pressure cooker with just plenty water for a whistle or 2. Allow it remainder.
2. Finely chop the onions and garlic.
3. Cut off the root parts of the greens and clean it for whatever infected leaves. Wash the Thandu Keerai/Foxtail Amaranth twice in running water and let it soak in salted water for virtually ten mins. Finely chop the greens along with the stems.
4. In a pan, heat oil. Add together mustard, jeera and split ruby-red chillies. As the mustards splutter, add finely chopped garlic pods. Fry until the raw smell is gone.
5. Add finely chopped onion and fry until translucent.
6. Add finely chopped greens. Add required salt. Stir well. Reduce the flame to medium. The greens would leave plenty h2o to cook. Add the cooked Kadai Paruppu/Bengal gram and stir well.
7. Equally the greens have wilted, check if there is enough water content. If not, sprinkle some water (from cooking the Bengal gram) on superlative. Continue the pan airtight and cook for five-7 mins.
8. The greens should await cooked and without whatsoever h2o/wet content. Add together grated coconut and mix well.
9. Serve hot with rice and ghee or with sambar or rasam.

Notation –

• While cleaning the Amaranth leaves, expect for any infected leaves or white/darks spots on the leaves. Remove such leaves.
• The stem of this dark-green is like shooting fish in a barrel to cook and quite juicy, remove only the root role of information technology before starting to clean.
• Soaking the light-green leafy vegetable in salted h2o (esp rock common salt) tin can help reduce the microorganisms that infest on these vegetables.
• If the Bengal gram is soaked for longer time, the cooking time would exist quite less. Force per unit area cook it for merely one whistle.
• Coconut is optional but adds a expert flavour to this stir fry.

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Source: https://cookingfromheart.com/thandu-keerai-poriyal-thotakura-koora-amaranth-stir-fry/

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