Sigappu thandu keerai poriyal | Red amaranth stir fry | Tambdi bhaji

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.
  

Young red spinach- from our organic garden

Amaranthus cruentus

Red amaranth stir fry

Amaranthus cruentus plant

Red spinach leaf

Red thandu keerai

Red keerai

Red amaranth

Red spinach

Sigappu thandu keerai