Thandukeerai, Thotakoora Poriyal
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 1899 times
An everyday preparation of Tamil Nadu, this South Indian subzi is made of red amaranth, perked up with a spicy coconut mixture. We have reduced the amount of coconut to a healthy level so that you can have this without any qualms.
Different types of greens are available in abundance in South India, especially in the summer months when vendors sell it from door-to-door every morning. So, people love to buy the greens fresh and cook them for lunch.
This Thandukeerai recipe is one of the most common ways of cooking iron-rich amaranth. It is quick and easy and tastes great with Rice, Sambhar or Rasam.
- Heat the oil in a deep non-stick pan, add the onions and curry leaves and sauté on a medium flame for 1 minute.
- Add the red amaranth leaves and salt and mix well. Cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally.
- Add the prepared coconut mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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