Keerai thandu poriyal
waste not those amaranthus stem.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
the vegetable needed
for tempering
for garnishing
  1. Clean out the leaves of the amaranthus bunch ( large bunch) and remove the stalks.
  2. Snap the tender portion off the sturdier stalks. Save the sturdier portion and read the post above how to use it.
  3. String the outer fibres of the tender portion. Wash the stalks and clean them.
  4. Slice them thin and keep aside
  5. Heat a pan ( wok or kadai) and add the oil, mustard seeds, urad dal and cumin seeds and allow them to sizzle
  6. Add the thinly sliced shallots, curry leaves and red chilli and saute till the shallots are golden.
  7. Now add the stem sliced and saute.
  8. Sprinkle water to make it moist, add salt, turmeric and cover and steam till the stalk is tender. takes about 4-6 minutes
  9. Add the grated coconut, saute well.
  10. once the cooking liquid is all dry, it is ready to serve.
Recipe Notes

you can do the same process with broccoli stems, cauliflower stems, sweet potato stems, chinese broccoli etc.