Thandu Keerai Poriyal

Thandu Keerai is known as Amaranths Tender in English. I like to eat greens. They really taste yummy, when handled and prepared with proper care. After Marriage I move to US, where I did not greens regularly. Even though I get, it would be spinach from American grocery. If I need to get Indian greens, I have to go to Indian or Asian groceries. There also we will get only some types of green like Thandu Keerai, fenugreek and mustard greens. So with thandu keerai I have tried one of my mother recipes. You also try it and prepare a different and tasty dish .When we see on nutrition aspect, the greens always plays a vital role. Thandu keerai is also a type of spinach. They are rich in antioxidants, beta carotene etc. Overcooking of green kills the calcium and vitamins in it, so cook unto exact level and get all the benefits of greens.

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Ingredients:

• Thandu Keerai -1bunch
• Coconut (grated) -3 tbsp
• Garlic -6 to 8 pods
• Green chilly -2 or (red chili powder depending on your spice level)
• Onion –medium size chopped
• Turmeric -1/2 tbsp
• Oil – 2tbsp
• Mustard seeds – ¼ tbsp
• Urad dal – 1 tbsp
•  Salt - to taste.

Method:

1. Wash the Thandu Keerai; chop them along with the tender stem.
2. Heat oil in a kadai, add mustard seeds to splatters
3. Then add urad dal, chopped onion, garlic and the green chilly.
4. Sautee till the onions is tender and adds the chopped leaves, turmeric, salt and mix evenly.
5. Then add sprinkle some water or as needed and cook for 5 to 10 minutes or until the leaves are fully done.
6. When water in the greens is completely dried, add the grated coconut and saute it for another minute or two.
7.  Now switch off the heat.
8.  Serve hot with rice.
9. Goes well with rasam rice, chappatis.