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You are here: Home / Kids and Infant Corner / Amaranth Leaves Stir Fry | Siru Keerai Poriyal Recipe

Amaranth Leaves Stir Fry | Siru Keerai Poriyal Recipe

June 6, 2013 By Sangeetha Priya 7 Comments

A bunch of amaranth leaves has loads of vitamins and dietary minerals, specifically well in Iron and thiamine. Simple stir fry but double nutritious when cultivated from own organic land and today I am going to share few pictures off course. You can make siru keerai poriyal by mixing dhal along with this leaves (Check out my recent Murungakeerai/drumstick leaves toor dhal stir fry recipe) or as Masiyal/keerai kadaisal (click here).
Ingredients
Amaranth Leaves – 1 Bunch
Red or Green Chili – 1 -2 Numbers
Chana Dhal – 2tsp
Urad dhal -2tsp
Mustard seeds – 1/2tsp
Shredded Coconut – 2-3 Tbsp
Sambar Powder – 1/2tsp (Optional)
Onion – 1 Number (Medium Size)
Salt and Oil – As Needed

Siru Keerai Poriyal Preparation

  • Pick the edible parts of amaranth leaves.
  • If soft and tender you can add few stem parts as well.
  • Soak in water for at least 5mins and rinse it 3-4 times.
  • It leaves lot of water while cooking and become tender quick, so u no need to chop it tiny and make sure to drain excess water.
  • Heat oil in a wide pan, temper mustard seeds followed by chana and urad dhals.
  • When dhals turn golden brown add chopped onion and chilies.
  • Add sambar powder, cleaned green leaves and saute till all moisture evaporates out.
  • If liked to add cooked dhal, add at this point.
  • Finally add shredded coconut and salt.
  • This stir fry accompanies well with White Rice, Sambar and Rasam.
Short Note on How to cultivate Siru Keerai
  • Wet the soil (can grow in small pot too) and sprinkle amaranth seeds all over evenly.
  • Daily wet the soil and after few days you can see leaves budding all over.
  • Apply appropriate water and use fertilizer(optional) for good growth.
  • I have shown 12 days old plant picture and fully matured one below.
  • Harvest at right time 🙂

Post You May Like:

Muttai Kurma | Boiled Egg Gravy Recipe
Red or Green Keerai Thogayal | Amaranth Leaves Chutney Recipe
Homegrown Horse Gram Sprouts முளை கட்டிய கொள்ளு

Filed Under: Healthy Recipes, Kids and Infant Corner, Kongunadu Recipes, Spinach Varieties, Stir Fry Poriyal Varieties, Traditional Kongu Foods Tagged With: amaranth leaves stir fry, callaloo, deliicous simple recipe from siru keerai, Diabetics Corner, Healthy Recipes, how to grow amaranth leaves at home, Poriyal, siru keerai poriyal, siru keerai poriyal recipe, Spinach Varieties, Traditional Kongu Foods, Veg

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Reader Interactions

Comments

  1. Divya Pramil

    June 8, 2013 at 6:50 pm

    Healthy greens kootu and good notes on how to cultivate greens 🙂 Nice clicks too!!

    Reply
  2. Neela Manogar

    June 7, 2013 at 4:07 pm

    Healthy and lovely keerai poriyal.

    Reply
  3. Priya Suresh

    June 7, 2013 at 3:47 pm

    Freshly picked amaranth leaves, oh god wish i live there…Stir fry looks super healthy sis.

    Reply
  4. Shanthi

    June 7, 2013 at 1:38 pm

    lovely pictures of siru keerai..nice to have fresh picked leaves for cooking…

    Reply
  5. Latha Madhusudhan

    June 7, 2013 at 6:53 am

    Love the healthy dish.

    Reply
  6. divya

    June 6, 2013 at 10:43 pm

    looks fabulous!

    Reply

Trackbacks

  1. Kollu Masiyal | Horse Gram Chutney | Lentil Dip – Nitha Kitchen says:
    April 20, 2018 at 1:31 pm

    […] with rice and ghee, here i served it with Thattai Paruppu Kuzhambu, Keerai/Spinach Poriyal and […]

    Reply

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