Recipe of Ultimate Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Steps to Make Any-night-of-the-week Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal estimated approx 18-20 mins. Prep Time: 20 mins..

To get started with this recipe, we have to first prepare a few components. You can have Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal using 14 ingredients and 4 steps. Here is how you can achieve it.

A very much traditional yet simplest way of preparing the dish…Not much extravaganza in it…immensely delicious & absolutely satiating !!! #thc #thcweek8 #Amaranths_Leaves #CookSnapChallenge

Ingredients and spices that need to be Prepare to make Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal:

1. 4 Cups Red/Green or mix of both: Amaranths Leaves: Finely Chopped
2. to taste Salt
3. 1 Pinch Sugar: Optional (I normally use)
4. 1/8 Cup Dry Roasted Peanuts
5. 1/2 tsp Cumin Seeds
6. 1/2 tsp Mustard Seeds
7. 1/4 tsp Hing/Asafoetida: Optional
8. 1 Onion: Finely Sliced
9. 1 tsp (2 G) Paste: Ginger-Garlic Paste
10. 1/2 Cup Fresh or Desiccated Coconut: Grated- (Fresh is highly recommended)
11. 2-2.5 tbsps Coconut Oil/Cooking Oil
12. 1/2 tsp Turmeric
13. 3-4 Green Chillies: Slit
14. 7-8 or A Handful: Fresh Curry Leaves

Instructions to make to make Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal

1. At the outset: Wash well & then finely chop up the Amaranths Leaves- Get all other aforementioned ingredients ready & handy to start on with the cooking process further ahead
2. Heat up a frying pan over the medium flame: Add in the coconut oil & then throw in the tempering spices & some curry leaves- Wait until they start spluttering & turn fragrant- Add in the finely sliced onions to it & sauté until translucent or pinkish- in goes the 2G Paste with some salt & a pinch of sugar- Sautéing continues until the raw smell goes off and becomes softer
3. Time to add in the chopped red amaranths leaves now & mix everything well together until nicely combined and well blended to get uniformly incorporated- Sauté, by covering it up for sometime in order to allow it to sweat & reduce sufficiently in its volume- Uncover to add in the seasonings & the turmeric, slit green chillies along with the coconut, sauté continues for another 2-3 mins time
4. Heat goes off- Cover it back to let it sit in its standing position for sometime more- Transfer it to a separate serving plate or bowl- Garnish it your way with some more freshly grated coconut & a couple of gently sautéed whole Red Chillies It’s ready to be served piping hot with equally hot steamed rice and dal or similar- Relish this DELISH

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So that's going to wrap this up for this special food Recipe of Award-winning Kerala Style: Red Amaranths (Stir Fry) or Thandu Keerai Poriyal. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!