Wednesday, June 20, 2012

Sengeerai Poriyal | Red Amaranth Leaves Stir Fry

Ingredients
Red Keerai/Red Amaranth/Cheng Keerai - 1 Bunch
Onion - 1 Number (Shallot works well)
Split Urad dhal - 1 Tbsp
Chana dhal - 1 Tbsp
Whole Red Chilli - 2-3 Numbers
Shredded Coconut - 1n1/2 Tbsp
Mustard, Oil and Salt - As needed
Old Post with Updated Pictures...
Method
  • Clean the leaves twice or thrice, drain the water and chop it.
  • You can include thin stems as well.
  • Heat oil in a pan, add mustard when splutters add dals fry till golden brown.
  • Add chopped onions, chili and salt, saute for few minutes.
  • Add chopped red leaves cook in medium flame by closing the lid for few minutes.
  • If needed sprinkle some water.
  • Once the water evaporates add coconut and remove form heat.
  • Check salt before serving.
Note:
Also add boiled moong dhal to this stir fry, which is optional.

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