Wednesday, September 30, 2015

Sivapu thandu Keerai thoran(Poriyal) Recipe | Red Amarnath Leaves Stir Fry | Red Spinach Poriyal | Keerai Poriyal

Next to drumstick leaves thoran, sivapu thandu keerai thoran is very famous in my native Nagercoil. Nearby market, only has these varieties and we don't get any other kind of kerrai there. After coming to Chennai, I used to get many kinds and among all those red amarnath keerai is my favourite. Mom makes this quite often and I still remember the days when I mix this thoran with curd rice to get pink color curd rice :). I wanted to have this in my repository since it is mom's special recipe. Off to the recipe:
Amarnath leaves(Red spinach) - 1 bunch
Coconut - 1/4 Cup
Salt - as required
To Temper:
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry Leaves - few
Onion - 1(chopped finely)
Dry Red chilli - 2 or 3(Chopped)
1. Cut and throw the root portion, broad stems from the spinach bundle. Wash the leaves and tender stems in running water. Chop the tender stems and leaves together finely.
2. In a pan, add some oil and allow the mustard , curry leaves to crackle. Then roast the urad dal and dry red chilli until golden brown color. Now add the chopped onions and saute it until the onions turn transparent. Finally, add the chopped keerai. Give it a quick stir.
3. Sprinkle little water and cover cook it for 5 to 7 mins. Add required salt and mix it once. Towards the end sprinkle grated coconut and switch off the flame in 2 mins. 
The delicious and healthy stir fry is ready to be served with steamed rice. I served it with Fish Kuzhambu.
Points to remember:
  • Clean the keerai in running water to remove the sand before chopping it. 
  • Keerai will have enough water content to get cooked. So don't sprinkle too much water.
  • If you are packing this keerai poriyal for lunch, then make sure the coconut is almost cooked towards the end.  Otherwise it tends to spoil soon. 
  • Instead of dry red chilli, you can add green chilli too.
Warm Regards,
Happy's Cook - Divya


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