Keerai Poriyal- Amaranth Stir Fry

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Keerai Poriyal

Keerai Poriyal is a simple dish in which green leafy vegetables like Amaranth are stir fried with onions and coconut. This easy South Indian staple is healthy and budget friendly.

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: Main Course, Vegetables

Cuisine: Indian- South, Tamil

Servings: 3

Calories: 160kcal

Equipment

• 1 Frying Pan
• 1 set of mixing bowls
• 1 Colander
• 1 Blender

Ingredients

• 500 grams Amaranth leaves
• 10 Shallots peeled and chopped finely
• 2 tbsp Freshly grated coconut thawed frozen coconut works well
• 2 Dry red chilies
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Oil
• Salt to taste

Instructions

• Pick the leaves from the stalks and set aside. You can use the tender stalks for this stir fry too for a nice crunch.
• Once done, chop the leaves and stalks finely and wash with plenty of water.
• Add 1/2 tsp sugar to the leaves, sprinkle 1 tbsp of water and steam the leaves for about 10 mins.
• Once done, remove and drain any water.
• Heat oil in a pan.
• Pop the mustard seeds and add the urad dal next.
• Once the urad dal turns a light brown, add the dry red chilies and the shallots.
• Fry the shallots till light brown.
• Add the cooked amaranth next along with salt.
• Mix well.
• Let cook for 2 mins to remove any remaining moisture.
• Add the grated coconut and mix well.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 160kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 78mg | Potassium: 797mg | Fiber: 9g | Sugar: 8g | Vitamin A: 19404IU | Vitamin C: 107mg | Calcium: 352mg | Iron: 3mg

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Directions

Pick the leaves from the stalks and set aside. You can use the tender stalks for this stir fry too for a nice crunch.
Once done, chop the leaves and stalks finely and wash with plenty of water.
Add 1/2 tsp sugar to the leaves, sprinkle 1 tbsp of water and steam the leaves for about 10 mins.
Once done, remove and drain any water.
Heat oil in a pan.
Pop the mustard seeds and add the urad dal next.
Once the urad dal turns a light brown, add the dry red chilies and the shallots.
Fry the shallots till light brown.
Add the cooked amaranth next along with salt.
Mix well.
Let cook for 2 mins to remove any remaining moisture.
Add the grated coconut and mix well.

Serve hot with sambar and hot steamed rice drizzled with ghee.