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.


Unknown said...

This looks delicious and flavourful.


Srividhya G said...

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

Kushigalu said...

Healthy and delicious!

Sundari Nathan said...

Healthy and yummy!! All time favourite!!