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Amaranthus Coconut Curry/Siru Keerai Thenkai Kootu without Dal

tastydelightz by tastydelightz
November 19, 2017
in 30 minutes or less, 30 minutes or less, All recipes, Entree
40
Amaranthus Coconut Curry/Siru Keerai Thenkai Kootu without Dal

All the leafy vegetables (Keerai) are very easy to cook. And they have high nutrition value. They are easily digestible if cooked well.  All the Keerai recipes go very well Rice and Sambar.

Ingredients

Siru Keerai (Amaranthus) – 1 bundle (150 GMs)

Oil – 1 tbsp

Mustard Seed – ½ tsp

Urad Dal – 1 tsp

Onion – 1 (finely chopped)

Curry Leaves – from 1 twig

Water – 2 cups

Sugar – 1 pinch

Salt to taste

Ingredients to grind:

Coconut – 4 tbsp (1/2 cup)

Cumin Seed – ¾ tsp

Garlic Pods – 3

Onion – ½ (chopped)

Red Chilli – 2 or 3

Method

Wash the Siru Keerai 3 to 4 times to remove all the mud particles. Drain the water. Chop them finely and keep aside.

Grind all the ingredients in the “To Grind” column a small mixer jar with little water to a fine paste.

Heat the Oil in a pan. Add Mustard Seeds and Urad Dal. Once they start spluttering, add the Onion and Curry leaves.

Saute them till the Onion becomes translucent. Add 2 cups of water and a pinch of Sugar to it. Sugar retains the color of the Keerai. Add a little Salt.

When it comes to a boil, add chopped Siru Keerai. Mix well. Cover with a lid and simmer for 2 to 3 minutes. Turn / flip the keerai and simmer for another 2 to 3 minutes.

Add the Ground Coconut paste. Mix well. Adjsut Salt. Simmer for another 2 to 3 minutes in medium flame.

Transfer to a serving bowl.

Don’t overcook the green leafy vegetables since the taste tends to differ if overcooked.

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