Keerai Poriyal is one another easy yet tasty and healthy accompaniment for rice. Including greens atleast twice a week is a healthier option but in winter I couldn’t find any keerai varities in Indian store other than spinach and methi. Now as the summer has come, during my visit to Indian store I could find several bunches of various fresh greens. Happy me.. I brought a bunch of amaranth leaves. We call this as thandu keerai as the stems of this greens is also edible . Among all the keerai , my favorite is this and I like its taste very much either as poriyal or kootu.
- Amaranth leaves – 1 bunch
- Shallots – 3 or 4 , finely chopped
- Garlic cloves -2 , finely chopped
- Red chilli – 1 or 2, according to the spice level preferred
- Salt – to taste
- Oil – 1 teaspoon
- Mustard seeds – 1/4 teaspoon
- Coconut , shredded – 2 tablespoons
1. Clean the amaranth leaves and chop it finely. You can chop the stems also and use it with the leaves. I usually reserve the stems for making kootu, the next day.
2.In a pan, heat oil, and splutter the mustard seeds and then red chillies.
3.Then add the chopped garlic and the shallots. Fry till the shallot and garlic are cooked. Then add in the chopped greens.
4.Add salt and a pinch of sugar and stir it well. Now sprinkle some water and keep it covered and cook. Adding sugar helps to maintain the color of the keerai but is completely optional. Check whether the greens are cooked when all the water is absorbed. If not sprinkle some more water and let it cook.
5. When the greens are cooked, add in the shredded coconut and mix it well.
6.Switch off the flame and serve this poriyal with rice. I prefer to eat it mixed with rice and ghee or creamy curd rice .. hmmm…. 🙂 🙂