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+ servings
keerai thandu curry

Keerai thandu poriyal

waste not those amaranthus stem.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course sidedish, Soups and salad
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Spring, Summer, tamilnadu, Vegan, Vegetarian
Servings 4 people

Ingredients
  

the vegetable needed

  • 1 bunch amaranthus greens (save the stems)

for tempering

  • 1 tsp coconut oil ( use any cooking oil you use)
  • 1/4 tsp mustard seeds
  • 1/4 tsp Urad Dal
  • 1/4 tsp cumin seeds
  • 1-2 dry red chillies
  • 5-8 curry leaves
  • 1-2 shallots ( sliced thin)
  • 1 pinch turmeric powder
  • salt to taste
  • 1/2 cup drinking water ( use as needed)

for garnishing

  • 3 tbsp grated coconut

Instructions
 

  • Clean out the leaves of the amaranthus bunch ( large bunch) and remove the stalks.
  • Snap the tender portion off the sturdier stalks. Save the sturdier portion and read the post above how to use it.
  • String the outer fibres of the tender portion. Wash the stalks and clean them.
  • Slice them thin and keep aside
  • Heat a pan ( wok or kadai) and add the oil, mustard seeds, urad dal and cumin seeds and allow them to sizzle
    tempering
  • Add the thinly sliced shallots, curry leaves and red chilli and saute till the shallots are golden.
  • Now add the stem sliced and saute.
  • Sprinkle water to make it moist, add salt, turmeric and cover and steam till the stalk is tender. takes about 4-6 minutes
  • Add the grated coconut, saute well.
  • once the cooking liquid is all dry, it is ready to serve.
    keerai thandu curry

Notes

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