Keerai Thoran Recipe Made Using Amaranthus Leaves
This Keerai Thoran is an absolutely refreshing and tasting recipe that is made from amaranthus leaves, tossed along with ground coconut and cumin. Serve it along with a delicious meal of phulka and dal or sambar and hot steamed rice topped with ghee. Makes a wholesome side dish along with meals.
Keerai Thoran Recipe is quick side dish made from Amaranthus leaves tossed with ground masala coconut. The fresh coconut and with other spices like cumin seeds and black pepper that is ground and tossed along with the cooked greens.
Did You Know: Amaranthus leaves is packed with vitamins and minerals and is a great source of dietary fibre and protein as well.
Serve the Keerai Thoran Recipe along with some Steamed Rice and Kerala Style Ulli Theeyal Recipe (Small Onions Roasted in Spicy Tamarind Recipe) for your lunch.
If you are looking for more Kerala Recipes, here are some that you can make for your everyday meals:
- Kerala Avial Recipe (Mixed Vegetables in Coconut)
- Kerala Style Pazham Pori Recipe (Banana Fry)
- Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut)
25 M
15 M
40 M
4 Servings
Ingredients
- 2 cups Red Amaranth Leaves , washed and chopped
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 2 sprig Curry leaves To Grind
- 1/2 cup Fresh coconut
- 1 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Whole Black Pepper Corns
- Salt , to taste
How to make Keerai Thoran Recipe Made Using Amaranthus Leaves
To begin making the Keerai Thoran Recipe, wash and chop the leaves and prep all the remaining ingredients
Into a pressure cooker, add the chopped amaranthus leaves (keerai) along with a little salt and a tablespoon of water. Pressure cook the keerai for one whistle and turn off the heat.
Release the pressure immediately to retain the fresh green colours of the greens. You can do this by lifting the weight with a fork or by placing the pressure cooker under running water. Keep this aside.
Into a small jar of the mixer grinder add the coconut, cumin seeds and black pepper corns. Blend to make a coarse mixture without adding any water.
Preheat oil in pan on medium heat; add the mustard seeds and urad dal and allow it to crackle and the seeds to turn golden brown. Stir in the curry leaves, the ground coconut mixture and the cooked keerai.
Saute for a couple of minutes to combined all the Keerai and coconut mixture. Check the salt and add more the adjust the taste if required.
Turn off the heat and transfer the Keerai Thoran to a serving bowl and serve warm.
Serve the Keerai Thoran Recipe along with some Steamed Rice and Kerala Style Ulli Theeyal Recipe (Small Onions Roasted in Spicy Tamarind Recipe) for your lunch.
