Thursday, 4 August 2016

Araikeerai Poriyal !

I have posted couple of other recipes with his healthy Amaranthu leaves (aka Araikeerai Tamil, thotakura in Telugu). Though we get in rarely in Indian shops here I grab them when I find them. This stirfry is very quick , generally leafy veggies gets cooked faster and so is this. Mostly served as side dish with rice but we like to have it mixed with hot rice n ghee too. The other way of preparing this leaves are Araikeerai Masiyal  and Araikeerai Kuzhambu


  • 1 big bunch of Amaranth leaves (Araikeerai)
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2  - 3 tsp urad dal
  • 1/2 tsp jeera
  • 1 green chilli
  • 2 dry red chilli
  • 3 - 4 garlic cloves
  • 1 medium onion
  • sat as needed
  • 2 tbsp grated coconut (or dessicated)


  • Separate the leaves from the stems and wash them well.
  • Chop them roughly and keep aside.
  • Heat oil in a kadai, splutter mustard seeds, add urad dal and fry till golden brown.

  • Add jeera and the green chilli followed by crushed garlic and onion.
  • Saute everything well until onion turns translucent.

  • Add the chopped leaves and fry for a minute. They start withering and then add salt accordingly.
  • Just cook it open till the leaves are reduced in volume and cooked well.

  • Add fresh or dessicated coconut and then give a mix. Turn off stove.


  • Do not overcook the leaves. Also keep the vessel open when cooking leaves.
  • Add salt accordingly as the leaves tend to reduce in volume.
  • you can also add some roasted crushed peanuts at last with the coconut
  • Serve with rice or as sides.

With Love,

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