Siru keerai poriyal is a nutritious and easy south indian stir-fry made with siru keerai (tropical amaranthus), a ramification of leafy veggies. Rich in iron, calcium, and fiber, this poriyal (dry curry) is regularly part of conventional tamil meals, particularly served along sambar, rasam, or curd rice. Gently spiced and coconut-flavored, it is both wholesome and scrumptious.
Ingredients:
2 cups finely chopped siru keerai (washed and drained)
1 small onion, finely chopped
2-3 garlic cloves, beaten
2 dried pink chilies or 1 green chili (slit)
¼ tsp mustard seeds
1 tsp urad dal
a pinch of asafoetida
1 sprig curry leaves
salt to taste
1 tsp oil
2 tbsp grated coconut
Commands:
1. Heat oil in a pan. Add mustard seeds and allow them to splutter.
2. Upload urad dal and fry until golden.
3. Add purple chilies, asafoetida, curry leaves, garlic, and chopped onions. Sauté until onions flip translucent.
4. Add the chopped siru keerai and salt. Stir well.
5. Sprinkle a little water (2-3 tbsp), cover the pan, and prepare dinner on low flame for 5–7 minutes, stirring now and again till the vegetables are smooth.
6. Once cooked, upload the grated coconut and blend properly. Turn off the flame.
Siru keerai poriyal is satisfactory served warm with rice and ghee or as a facet dish to any south indian meal. It’s a superb manner to consist of greens on your weight loss plan with out compromising on flavor. This humble yet flavorful dish reflects the essence of tamil domestic cooking — simple, healthful, and rooted in tradition.
Disclaimer: this content has been sourced and edited from indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
.jpg)
click and follow Indiaherald WhatsApp channel