Keerai Poriyal South Indian Recipe | Amaranth Stir Fry | How to make Thotakura Fry
Keerai Poriyal South Indian Recipe is a healthy, quick and simple preparation of amaranth leaves with garlic and coconut.
Servings: 2 to 3
Ingredients
- 1 Tablespoon oil
- 3 to 4 red chilies or to taste
- 1/2 teaspoon mustard seeds
- 1 teaspoon Cumin seeds
- 1 Onion finely chopped
- 2 green chillies slit lengthwise
- 8 to 10 garlic flakes peeled
- A sprig of Curry leaves
- 3 cups of fresh amaranth greens with tender stems wash, remove fibre from stems & finely chop (Thandu keerai or Thotakura)
- 1/4 teaspoon Turmeric powder
- Salt to taste
- 1/4 cup grated fresh Coconut
Instructions
- Heat oil in a deep pan over medium heat. Add broken red chilies, mustard seeds and cumin seeds.
- Once mustard seeds pop up, add chopped onions, slit green chillies, peeled garlic and curry leaves.
- Sauté till the onions turn translucent.
- Now add only the chopped stem part of the amaranth greens, salt, turmeric powder and mix well.
- Close with a lid and cook for 2 to 3 minutes.
- Now add chopped leaves part of the amaranth greens.
- Close with a lid and cook on medium high heat for for 5 to 6 minutes.
- Open the lid and stir fry till all the water evaporates.
- Finally sprinkle grated coconut, mix well and turn off the heat.
- Serve with hot rice or as a side to sambar or rasam.