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Ingredient
Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal
Introduce
Chef :
Anamika BanerjeeKerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal
A very much traditional yet simplest way of preparing the dish…Not much extravaganza in it…immensely delicious & absolutely satiating !!!
Ingredient
Food ration :
2 servingsCooking time :
18-20 mins. Prep Time: 20 mins.
to taste
Salt
1 Pinch
Sugar: Optional (I normally use)
1/8 Cup
Dry Roasted Peanuts
1/2 tsp
Cumin Seeds
1/2 tsp
Mustard Seeds
1/4 tsp
Hing/Asafoetida: Optional
1 tsp (2 G)
Paste: Ginger-Garlic Paste
2-2.5 tbsps
Coconut Oil/Cooking Oil
1/2 tsp
Turmeric
Cooking instructions
* Step 1
At the outset: Wash well & then finely chop up the Amaranths Leaves-
Get all other aforementioned ingredients ready & handy to start on with the cooking process further ahead
* Step 2
Heat up a frying pan over the medium flame: Add in the coconut oil & then throw in the tempering spices & some curry leaves- Wait until they start spluttering & turn fragrant- Add in the finely sliced onions to it & sauté until translucent or pinkish- in goes the 2G Paste with some salt & a pinch of sugar- Sautéing continues until the raw smell goes off and becomes softer
* Step 3
Time to add in the chopped red amaranths leaves now & mix everything well together until nicely combined and well blended to get uniformly incorporated- Sauté, by covering it up for sometime in order to allow it to sweat & reduce sufficiently in its volume- Uncover to add in the seasonings & the turmeric, slit green chillies along with the coconut, sauté continues for another 2-3 mins time
* Step 4
Heat goes off- Cover it back to let it sit in its standing position for sometime more- Transfer it to a separate serving plate or bowl- Garnish it your way with some more freshly grated coconut & a couple of gently sautéed whole Red Chillies It’s ready to be served piping hot with equally hot steamed rice and dal or similar-
Relish this DELISH
Note: if there is a photo you can click to enlarge it
Tag
Red/Green or mix of both: Amaranths Leaves: Finely Chopped
Salt
Sugar: Optional (I normally use)
dry roasted peanuts
cumin seeds
mustard seeds
Hing/Asafoetida: Optional
onion, finely sliced
Paste: Ginger-Garlic Paste
Fresh or Desiccated Coconut: Grated- (Fresh is highly recommended)
Coconut Oil/Cooking Oil
turmeric
green chillies, slit
or A Handful: Fresh Curry Leaves
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