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You are here: Home / Chutney Varieties / Red or Green Keerai Thogayal | Amaranth Leaves Chutney Recipe

Red or Green Keerai Thogayal | Amaranth Leaves Chutney Recipe

June 9, 2012 By Sangeetha Priya 5 Comments

After coming to US, this is the first time i saw red / pink keerai in the Indian store. During my childhood days i used to pick fresh red leaves in our vegetable garden. My mom usually makes poriyal, for a change i prepared this chutney and came out very well. No onion or garlic, so simple to prepare and tastes great. This keerai thugaiyal goes well for rice, tiffin varieties and going to come up with one more recipe with this, stay tuned 🙂

Ingredients

Chopped Red or Green Amaranth Leaves – 2 Cups (Refer Note1)
Red or Green Whole Chili – 2 Numbers
Urad Dhal – 1 Tbsp

Chana Dhal – 1 n 1/2 Tbsp
Dhalia (Pottukadalai) – 1 Tbsp
Shredded Coconut – 2-3 Tbsp
Tomato or Tamarind – A Small Slice/Piece (Optional refer Note 3)
Oil – 1-2 Tbsp

Salt – As Needed

The Red Leaves/Red amaranth (Sigappu thandu keerai or Seng/Cheng Keerai in Tamil, called as ‘Hin Choy’ in Chinese, also known as Chinese Spinach.

Details about the green leaves i used here.This green leaves is called Callaloo in Caribbean cooking, same spinach family also called as Amaranth with broad leaves. I have given the names state wise in India as per wiki details.In Tamil Nadu – It is called ‘Mulai keerai’ or Vellai Thandu Keerai.
Kerala – It is called ‘Cheera’.
Karnataka – It is called ‘Harive’.
Andhra Pradesh – It is called ‘Thotakura’.
Uttar Pradesh and Bihar – It is called ‘Chaulai’.
Maharashtra – It is called ‘Shravani Maath’.
Orissa – It is called ‘Khada saga’.
Sri Lanka – It is called ‘Koora thampala’.
Fiji Indians call it as ‘Choraiya bhaji’.

For more pictures and healthy benefits of this green leaves visit the below links as well
Link 1
Link 2

Method
  • Heat oil in a pan, add urad dhal, chana dhal and red chili, fry till golden brown.
  • Add tomato when mashes, add chopped red leaves and pottukadalai (Dhalia).
  • Saute till keerai cooks well.
  • Cool completely and grind with coconut,salt and water.
  • Season with mustard/urad dhal n serve with Idli/Dosa/Rice.
  • I have updated the below old picture with green leaves pictures recently, whenever i get red leaves again i post a picture with that too…

Notes

  1. You may use any type of green leaves/keerai for this chutney.
  2. Saute well the green leaves till the raw smell goes off.
  3. Some green leaves has sour taste by nature so better to skip tomato or tamarind for that.
  4. Refrigate the left overs in fridge when you reuse just bring to room temperature and have it, trying to reheat may change the color of the chutney.
The recipes for the items in the display picture…
1) Peanut Chutney
2) Microwave Papad
3) Pepper Rasam
Only Poriyal, Butter Milk/Yogurt and Pickle missing in this thali…Check for poriyal recipes here.
Note:
You can increase coconut and reduce keerai quantity to get mild flavor.

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Filed Under: Chutney Varieties Tagged With: Chutney, chutney with keerai, healthy dip using greens, Healthy Recipes, Nitha Kitchen, pesto recipe for pasta, Red leaves chutney, sigappu keerai chutney, spaghetti pasta sauce recipe with greens, spinach keerai chutney recipe, Spinach Varieties, thogaiyal, thugayal, Veg

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Reader Interactions

Comments

  1. Sangeetha M

    July 26, 2013 at 4:28 am

    Healthy n delicious thogayal…yummy platter…nice clicks sangee!

    Reply
  2. Veena Theagarajan

    July 25, 2013 at 11:21 pm

    healthy chutney

    Reply

Trackbacks

  1. Kambu Idli Dosa Batter Version II | Pearl Millet Dosa with Unusual Chutneys - Nitha Kitchen says:
    April 23, 2018 at 8:40 pm

    […] Green/Red Leaves/Keerai Chutney Or Radish Leaves Chutney Peanut/Verkalai Chutney – Recipe here Red Capsicum Chutney –  Recipe here […]

    Reply
  2. Keerai Bajji | Palak Pakora Recipe | Green Leaf Pakora | Gram Flour Spinach Fritters – Nitha Kitchen says:
    April 20, 2018 at 11:26 am

    […] I used here is Callaloo/Mulai Keerai or Vellai Thandu Keerai. To more about that Spinach check here. Usually this green leaf comes in very big bunch, I made Thugayal/chutney, this bajji, Keerai […]

    Reply
  3. Spinach Pesto Pasta Recipe | Pasta with Green Leaves Pesto – Nitha Kitchen says:
    April 20, 2018 at 11:26 am

    […] leaves i bought one day :-). As I promised in Spinach Pakora/Bajji and Thugayal/Chutney recipes, today I am here with the spinach pesto pasta recipe. If you have any left over […]

    Reply

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