- Tamilnadu Kuzhambu Varieties >Kaatu keerai kadaiyal | False amaranth shallots curry | Toya keerai kadaiyal
Kaatu keerai kadaiyal | False amaranth shallots curry | Toya keerai kadaiyal
![Kaatu keerai kadaiyal](images/kaatu-keerai-kadaiyal-false-amaranth-shallots-curry.jpg)
Cuisine Style: Erode, Kovai, Tamil Nadu, south india | Cooking Time: 10 minutes | To Serve: 4 | Type : kadaiyal, curry, kulambu | Take with : Rice
Ingredients
- False Amaranth [Toya keerai, Kaatu keerai ] – 1 bunch
- Mustard seeds – 1 tbsp
- Sambar Onion [Shallots] – 6 [whole]
- Green chilli – 1 [slit]
- Curry leaves – 1 spring
- Salt to taste
- Oil – 2 tbsp
- Water as needed
Method
- Pluck the kaatu keerai leaves, wash & chop.
- Heat pan with oil then add mustard seeds & let it splutter. Then add sambar onion sauté till soft.
- Add green chilli & curry leaves then add chopped Kaatu keerai cook till soft.
- Once cooked mash then add salt cut off heat sprinkle coconut oil or ghee then serve hot with rice.
Toya keerai kadaiyal
Kaatu keerai kadaiyal
False amaranth shallots curry
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