ThanduKeerai is called Amaranth leaves in English. This is a very delicious greens and consumed widely in TamilNadu. It's stems are also very tender and edible. The young tender variety is called as MulaiKeerai and the more mature variety is called ThanduKeerai.
Personally, I like this poriyal with rice and chicken kuzhambu.
Personally, I like this poriyal with rice and chicken kuzhambu.
1 big bunch of ThanduKeerai
To grind
2 tbs grated coconut
2-3 shallots
2 red chillies
1 ts jeera
1/4 ts turmeric powder
Grind the above without any water
To temper
1tbs sesame oil
1 ts mustard seed
1/2 ts urad dal
Preparation
- Wash and chop the greens finely. The tender stems can also be chopped and used for cooking.
- Place the chopped greens in a big pan or kadai. Sprinkle some water and allow the greens to wilt and get cooked.
- When the greens are half cooked add needed salt and the ground coconut paste. Cook in low to medium flame until the greens are completely cooked and becomes almost dry.
- Finally add the tempering of mustard seed and urad dal. Give a good mix and let it simmer for few minutes.
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