Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry

The Thandu Keerai Poriyal Recipe is a wholesome recipe made from Amaranth leaves, that is steamed and stir fried with a simple seasoning of mustard seeds and asafoetida. It makes a perfect side dish with hot rasam, kootu and steamed rice for a very comforting south indian lunch or dinner.

In association with SS Pandian (SSP Asafoetida) SSPandian, the leading manufacturer of Asafoetida in India brings you the best hing powder.
Archana Doshi
Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry
1303 ratings.

The Thandu Keerai Poriyal Recipe is a wholesome recipe made from Amaranth leaves, that is steamed and stir fried with a simple seasoning. Amaranth is a very nutritious green leafy vegetable, that is packed with taste when it is eaten in a steamed form. The recipe is simple, uses less oil and perfect for diabetic friendly diet.

Did you know:  Asafoetida has lot of medicinal value. According to Ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.

And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.

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.

If you are looking for more Green Leafy Vegetable Recipes, then you must try some of our favorites. 

  1. Amaranth Sooji & Oats Dhokla
  2. Carrot Beet Amaranth Super Salad
  3. Amaranth Potato Thyme Croquette
  4. Bengali Style Shaak Bhaja Recipe

Course: Lunch
Diet: Diabetic Friendly
Prep in

20 M

Cooks in

15 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 300 grams Green Amaranth Leaves , washed and chopped
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • 1/4 teaspoon SSP Asafoetida (Hing)
  • Salt , to taste
  • 1 tablespoon Fresh coconut , grated

How to make Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry

  1. To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker.

  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. This will help retain the rich green color of the amaranth keerai.

  4. Transfer the cooked Amaranth keerai to a serving bowl.

  5. 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. Once done add the asafoetida powder, curry leaves and stir.

  6. Add the cooked keerai and coconut into the pan and give mix well to combine.

  7. Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve.

  8. Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves SambarSpicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal.

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Last Modified On Wednesday, 10 July 2019 00:12
     
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