Sigappu thandu keerai poriyal | Red amaranth stir fry


Sigappu thandu keerai poriyal


Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 minutes | To Serve: 7 | Type: Thoran, Poriyal, Stir fry

Ingredients

  • Red amaranth [Sigappu thandu keerai] – 1 bunch
  • Onion – 1 [sliced]
  • Green chilli – ½ [sliced]
  • Coconut – ½ cup [grated]
  • Curry leaves – 1 spring
  • Bengal gram – 1 tbsp
  • Urad dal– 1 tbsp
  • Mustard seeds– 1 tbsp
  • Turmeric powder– ¼ tbsp
  • Red chilli powder– ½ tbsp
  • Oil – 2 tbsp
  • Salt to taste
  • Water as needed

Method

  • Wash and pluck the leaves from stems and chop red amaranth leaves.
  • Heat oil with pan add mustard seeds then add Bengal gram, urad dal and onion sauté well.
  • Add grated coconut, green chilli and curry leaves sauté gently.
  • Add amaranth leaves sauté gently then add turmeric powder, red chilli powder mix well.
  • Add water then cover it and cook for 5 min.
  • Once moisture out then add salt, grated coconut mix well. Cut off heat serve hot with rice.

Red amaranth stir fry

Red amaranth stir fry

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