These beautiful Amaranth greens grew abundantly in my home garden, and I couldn’t think of a better way to use them than to make a tasty poriyal. Their deep red and green color make the dish more tempting, and I hope you will enjoy!
Add mustard seeds, urad dhal and chilies to hot oil 
Sauté onions 
Add chopped keerai 
Sauté for 2-3 minutes 
Add salt 
Add shredded coconut 
Mix well and cook for 1 minute
Amaranth Keerai Poriyal
These beautiful greens grew abundantly in my home garden, and I couldn't think of a better way to use them than to make a tasty poriyal. Their deep red and green color make the dish more tempting, and I hope you will enjoy!
Servings: 4
Ingredients
- 3 cups amaranthus keerai (chopped)
- 1 cup onion (chopped)
- ¼ cup shredded coconut
- 3 tbsp oil
- ½ tsp mustard seeds
- 1 tsp urad dhal
- 2 red chilies (split in half)
- 10 curry leaves
- salt to taste
Instructions
- Chop amaranthus keerai along with the tender stem. Add to a mixing bowl and wash thoroughly.
- Strain the amaranthus keerai using a colander.
- In a pan, add oil. Once hot, add mustard seeds, urad dhal, and red chilies.
- Once mustard seeds start to crackle, add chopped onion, curry leaves and sauté 1 minute.
- Next, add chopped keerai and sauté for 2-3 minutes. Cook on high flame until well done.
- Add salt and mix well.
- Then, add shredded coconut and mix well. Cook for 1 minute.
- Serve hot as a side dish.
- See below for additional varieties or sides that go well with this dish.
