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)
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.
If you are looking for more Green Leafy Vegetable Recipes, then you must try some of our favorites.
- 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
To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker.
To cook the keerai in a pressure cooker add just a tablespoon of water into the pressure cooker and cook for just one whistle.
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.
Transfer the cooked Amaranth keerai to a serving bowl.
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.
Add the cooked keerai and coconut into the pan and give mix well to combine.
Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve.
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