Click to see the photos of various amaranth....I like this site very much:)
Amaranth is a leafy green used just like spinach in Indian cooking.In this recipe I have used red spinach which resembles more like an Indian amaranth (thandu keerai / thandankeerai)
Why the name 'Kothu keerai' instead of poriyal or thovaran?
It is the name mom used to say. There is one more common recipe called 'keerai kadanchathu or keerai masiyal' (mashed version) with these greens.I love the way she minced those thandankeerai (amaranth) or the arakeerai. she used to chop them finely by placing the leaves over a broad stone called ammi (stone mortar) using a sharp knife. May be she could have longed for a larger cutting board, I guess:)she would chop them so finely with great care and I believe that the cutting style itself renders more taste to the keerai. Anyways I am not that great at artistic chopping. still tried my best to create it the original way so that my brothers may recollect mom's cuisine through this.
Here is a snap to enjoy the fresh looking Red spinach.
Red spinach leaves cleaned and ready to cook.
Ingredients:
Thandan keerai (amaranth)/ red spinach - 1 bunch
Shallot / red onion (chopped) - 1/2 cup
garlic - 5 cloves
shredded coconut - 1/2 cup
mustard - 1/2 tsp
oil / ghee - 1 tbsp
cumin - 1/2 tsp
green chilly / dry red chilly - 2
Method:
Pluck the leaves and young stem alone. (We can use the matured stem in making sambar, so save them in fridge).
Wash and clean the greens in large amounts of water multiple times to remove all the dirt / sand. Chop it finely.
Heat oil / ghee in a wok. Add the mustard seeds and let it splutter.
Chop the onion, garlic, chillies, curry leaf (optional) finely and add to the wok.
Stir till onion turns soft.
Add the finely chopped greens and stir fry for some time. Sprinkle a handful of water and cook covered for 3-5 minutes.
Open the lid. Let all the moisture dries up.
Add salt, cumin and fry a bit. After the poriyal looks very loose without any moisture, switch off.
Then put the freshly shredded coconut.
Kothu keerai is ready!
Serving suggestions:
The perfect combination can be with sambar rice or curd rice.
16 comments:
i too make this in the same way...have posted it long back
i can just eat them with plain rice Viki..looks yummy:)
this is my fav...love the fresh greens..
Nice healthy side dish......
It was so nice reading about your Viki...great anecdote da :) Even my mom also makes a similar poriyal like this...I like the name kothu keerai...sounds and looks so delicious :)
my all time fav...keerai...i can jux eat them with plain rice....this looks temtping..now
We call this keerai Thandu keerai because of the stem. Looks good with cocon :)
I do this similar way too, looks simply delicious and healthy Viki..
I love keerai Anything Viki! looks so healthy and fresh.
I love amaranth, nice idea of using coconut!
That reminds me of my stock in the refrigerator..... I will have to prepare them tomorrow if not I would be left to savor only the look on your blog... ;-) Hugs)))
Ash....
(http://asha-oceanichope.blogspot.com/)
V healthy... n totally yumm
Name is odd..why this name ..kothu keerai
Hi impressed with your blog!
Can I suggest a small variation in making this kothu keerai?
Instead of chopping the onions,garlic and chillies, just coarse grind them with coconut and cummin seeds and add it when the keerai is half cooked, it will be very nice with a nice fragrance!
Thanks friends:)
Devasena: Thanks for the comments dear. I already gave the story behind the title in the anecdote. Hope you too like it.
Gomathi: I like your valuable suggestion very much dear.I will definitely try you version soon.
இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்.
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