Chettinad Keerai Mandi Recipe With Amaranth Greens

Nithya Anantham
Chettinad Keerai Mandi Recipe With Amaranth Greens
198 ratings.

Chettinad cuisine is usually associated with its aromatic and spicy recipes. However, there are a few interesting recipes that are simple and flavourful, cooked in the Chettinad household's every day. Chettinad Keerai Mandi Recipe With Amaranth Greens is one of those simple dishes cooked on a regular basis. Mandi means the leftover water after washing the rice in Tamil. The recipe uses very basic ingredients found in the kitchen, yet turns out to be pretty flavourful. The use of coconut milk is optional in the dish, however, the addition will make it even more richer. Keerai Mandi can be prepared using any greens of your choice. Here, we have used the Amaranth leaves. Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend.

Here are a few more

  1. Amaranth Keerai Poriyal Recipe - South Indian Amaranth Stir Fry Recipe
  2. Carrot Beet Amaranth Super Salad Recipe
  3. Healthy Amaranth Potato Thyme Croquette Recipe
  4. Amaranth Leaves Khichdi Recipe

Cuisine: Chettinad
Course: Side Dish
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 2 cups Green Amaranth Leaves , cleaned and finely chopped
  • 8 Shallots , finely chopped
  • 1 Green Chilli , finely chopped
  • 2 Dry red chillies
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon White Urad Dal (Split)
  • 1 cup Mandi , (leftover water from washing rice)
  • 1/4 cup Coconut milk , (optional but recommended)
  • 2 teaspoon Sesame (Gingelly) Oil
  • Salt , to taste

How to make Chettinad Keerai Mandi Recipe With Amaranth Greens

  1. To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.

  2. Collect one cup of mandi water by washing the raw rice and keep aside.

  3. Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.

  4. Add the dried red chillies and let it splutter.

  5. Add the shallots, green chilly and saute until the onions turn translucent.

  6. Add the amaranth greens, season with salt and saute until the greens wilts.

  7. Add the mandi water and simmer for 2 minutes.

  8. Now, add the coconut milk, bring it to a rolling boil and switch off the flame.

  9. Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend.

Nithya Anantham

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Last Modified On Thursday, 22 December 2016 15:01
     
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