Dhaela Raito ( ThanduKeerai curry)

Friday, October 17, 2014 0 comments
ThanduKeerai cooked in traditional Sourashtrian way. The special masala with garlic, mustard and hing gives a unique taste. This curry tastes good with sambar and mor kuzhambu.

ThanduKeerai is called Amaranth leaves in English. Red amaranth is also available. In countries outside India, they could be bought from the Asian markets/ grocery stores. 

I have tried making this curry with spinach too and tastes equally good. Spinach is my go-to greens for preparing any keerai preparations. Since they are neutral in taste they seem so versatile to me.

1 big bunch thandu keerai ( cleaned and chopped)
4-6 shallots/ 1 medium sized onion
2 medium sized tomato
2 ts kuzhambu podi
1 small marble sized tamarind (optional)
1 tbs sesame oil

For the masala
1 ts mustard seed
1 ts cumin seed
1 ts fennel seed
1 ts peppercorns/ 3 red chillies
3-4 garlic cloves
1/2 ts hing

Crush them coarsely in a mortar and pestle/ grind them coarsely in a mixer without any water


- Pressure cook ThanduKeerai with little water and salt for two whistles (or) cook in open pot with little water and salt until it wilts down.
- Laterally heat little oil in a kadai. Fry onions until translucent. Add chopped tomatoes and cook until mushy. Add kuzhambu podi with sufficient salt and cook in low flame until oil seperates. Add the ground masala and cook for a minute. Now add the half cooked ThanduKeerai. Add around 1/2-1 cup water. Also add tamarind pulp if you wish the gravy to be more sour.  Mix well and cook in medium flame until the greens are completely cooked and the curry thickens.


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