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Prep Time10 Mins
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Cook Time10 Mins
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Serving4
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Ready In20 Mins
Keerai Poriyal Recipe / Cheera Thoran / Amaranth Leaves Stir Fry with detailed photo and video.
Keerai Poriyal Recipe / Cheera Thoran / Amaranth Leaves Stir Fry is a simple, quick, healthy and also easy to make stir fry / poriyal using any kind of Amaranth leaves which is loaded with full of vitamins and minerals.
This Keerai Poriyal is made with some basic Indian spices. Amaranth leaves are very good for health and they almost have similar characteristics and taste to spinach. Amaranth leaves are rich in iron and minerals than spinach which is good for children and women. We enjoy it in the form of stir fry, mixed with dal or mashed like in masiyal.
 Amaranth leaves are known as thandu keerai in Tamil or thottakura in Telugu. It has so many health benefits as well. It is a terrific source of vitamin A, folate, iron, and calcium. Always look for relatively young bunches as they work out ideal for stir-fries and taste great.
 The same recipe can be made using any kind of greens and it works really well. Today I made a basic Tamil style poriyal / stir-fry using Mulai Keerai. The recipe is simple, uses less oil and perfect for diabetic friendly diet.
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Based on 4 Review(s)Ingredients
Directions
Always chose the fresh bunches for this healthy and yummy recipe. You can use the stems as well as the leaves. Look for young, tender leaves with thin stems. Ones with very thick fibrous stems should generally be avoided.
Choose young and tender keerai (amaranth / thandu keerai/ thotakura). Remove root parts (if any) and fibre from the thick stalks.
Soak the greens in salt water for some time and then wash and clean the keerai / amaranth bunch.
Drain the water completely and then roughly chop the greens and keep aside.
Heat oil in a frying pan, add mustard seeds and let them pop. Then add split black gram.
Now add dry red chili and crushed garlic. Give a quick stir.
Now its time to add the chopped onions and slit green chilies, followed by pinch of turmeric powder. Fry till they turn translucent.
Add in the chopped greens and stir well. Cover and cook for around 5 minutes till the amaranth leaves are cooked well. Do not cook for a long time.
Add in the salt and mix well to combine. Always add salt after the greens have cooked. Adding salt in the beginning will make the stir-fry very soggy.
Finally add in the fresh grated coconut and mix well to combine.
Turn off the heat and transfer the Amaranth Keerai Poriyal into a serving bowl and serve along with Steamed Rice and Sambar.
Conclusion
Do not over cook the stir-fry. It will make it very dry and nutritional values too get reduced. So cook it in right consistency and turn off the heat.
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