WebIn a pan, heat oil. Add mustard, jeera and split red chillies. As the mustards splutter, add finely …
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WebThe Thandu Keerai Poriyal Recipe is a wholesome recipe made from Amaranth leaves, that is steamed and stir fried with a simple seasoning of mustard seeds and …
Web400 grams Chopped amaranth leaves 2 bunches ⅓ cup fresh coconut 1 tsp salt or to taste Tempering 2 teaspoon oil ¼ teaspoon mustard seeds ¼ teaspoon cumin …
WebSoak the greens in salt water for some time and then wash and clean the keerai / amaranth bunch. 3 Step Drain the water completely and then roughly chop the …
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WebRecipe for Mulai Keerai Poriyal – முளைக்கீரை. Green amaranth leaves stir fry recipe. Recipe with step by step pictures. Ingredients …
WebPreparation Remove the Root Part of Greens ( tender stems can be used) & soak it in a water for 10 minutes. So that dirt gets settled at bottom of the vessel. …
WebMustard seeds – 1/2tsp. Shredded Coconut – 2-3 Tbsp. Sambar Powder – 1/2tsp (Optional) Onion – 1 Number (Medium Size) Salt and Oil – As Needed. Siru …
WebAmaranth Stir Fry (Siru-Keerai Poriyal) - Recipe Ingredients: Green Amaranth (Siru Keerai) - 2 bunches (chopped) Oil - 2 Tbsp Urad Dal - 1 tsp Cumin seeds - 1 tsp …
WebThis collection of Poriyals are South Indian Vegetarian Sabzi Recipes that you can server for lunch or dinner and will go perfectly well along with Rasam, …
WebRecipe for Karamani Keerai Poriyal Prep Time – 15 mins (does not include the soaking, cooking of Cow peas) Cook Time – 15 mins (pressure cooker) for Karamani …
WebMethod Heat oil, add mustard seeds, when it splutters, add urad dal and red chillies. Saute for a few seconds, add finely chopped onions and garlic. Saute till onions …
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WebClean 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 …
WebHeat 1 to 1½ tablespoon oil in a pan or kadai. Add ¼ to ½ teaspoon mustard seeds, 1 broken red chili, 1 teaspoon urad dal and 1 teaspoon chana dal. Fry them until …
WebKeerai poriyal is a quick and tasty dry side dish that can be prepared within 10 minutes. Stir fry spinach goes well as a side for Rice roti. Coconut oil and coconut …
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The Thandu Keerai Poriyal Recipe is a wholesome recipe made from Amaranth leaves, that is steamed and stir fried with a simple seasoning of mustard seeds and asafoetida. It makes a perfect side dish with hot rasam, kootu and steamed rice for a very comforting south indian lunch or dinner. 3999 ratings.
Heat a wide pan with oil, splutter mustard and cumin seeds, add hing, curry leaves, red chilies to this and saute. Add chopped tomatoes and ginger to this and saute until the tomatoes turn soft. Next add the chopped amaranth leaves to this. Add coconut and salt to this, sprinkle little water. Cover and cook for 8-10 minutes.
The Karamani Keerai Poriyal is a South Indian Stir Fry Veg that uses 2 types of leafy greens or Keerai Varieties viz. Red Amaranth or Sigappu Thandu Keerai in Tamil and Arai Keerai or Green Chavli Leafy Veg. To the leafy greens, soaked and cooked Karamani or Cow peas / black eyed peas is added and then topped with some grated coconut.
Mulai Keerai is a type of slender amaranth leaves that’s used in lentils, mash and stir-fry. Today I made a basic Tamil style poriyal / stir-fry using Mulai Keerai.