Vysya's Delicious Recipes -Dosa Corner


Monday, July 18, 2016

Thotakura fry - Keerai Poriyal - Amaranth leaves stir fry

This is a healthy & Easy South Indian  stir fry can be made using any type of Greens. It Goes well with SambarRice,Rasam Rice & Roti's.Amarnath leaves are packed with high dietary fiber, so it keep you full longer. Amarnath leaves boost the body's immune system.Amaranth leaves contain a wide range of minerals, including a high concentration of calcium.  There are very few leafy vegetables that contain a higher level of calcium, making amaranth a  superfood in terms of boosting bone strength.

Thotakura fry

 Prep Time :  15   min. 
Cook Time : 2o  minutes.
Recipe Category: sides
Recipe Cusine :Indian


Thotakura/ Araikeerai - 1 bunch.
Pearl onions - 30 or onions - 2.
Garlic -4.
Green chillies - 2.
Red chillies -2.
Grated Coconut - 3 tbsp.
salt - as needed.

To Temper

oil - to fry.
Mustard seeds - 1/2 tsp.
chanadal - 1 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.

  • Remove the Root Part of Greens ( tender stems can be used) & soak it in a water for 10 minutes. So that dirt gets settled at bottom of the vessel. Then wash the Greens 2 -3 times, till the water is clean  & drain it.
  • Cut the Greens finely.
  • cut the onions & Garlic finely.
  • Chop the Green chillies.
  • Grate the coconut.

  • Heat the oil, add mustard seeds, when it splutters add chanadal,urad dal,Garlic,Green chillies,Red chillies & curry leaves.
  • When dal's turns golden brown colour, add Onions.
  • Saute till onions turns transparent.
  • Then add Greens & needed salt.

  • Stir for few minutes, Greens shrinks & it oozes water, so it gets cooked by itself.(if needed drizzle some water). Cook in medium low flame.
  • saute now & then, till it is completely cooked.
  • Finally add Grated coconut & give a quick mix.

  • I used Thotakura to make the stir fry, you can replace it with any Greens.
  • I used pearl onions, which gives some taste. you replace it with big onions also.
  • Adding both Green chillies & Red chillies gives spiciness to curry.
  • While Cooking Greens,don't close the lid, cook it open because volatile acid needs to escape.Greens cooks faster with open lid itself.


Anupama Paliwal said...

This looks delicious and flavourful.


Srividhya Manikandan said...

Great share and same pinch.. I posted a spinach recipe too :-) I love this poriyal with sambar.

Kushi S said...

Healthy and delicious!

Sundari Nathan said...

Healthy and yummy!! All time favourite!!