Amarnath Leaves / Thandu Keerai Curry (தண்டு கீரை பொரியல்)

Recipe Categories: Indian

Amarnath Leaves Curry (தண்டு கீரை பொரியல்)

SERVING SIZE – 2 to 3

INGREDIENTS:

  • Thandu Keerai or Amarnath Leaves (Red Leaves) – 1 bunch
  • Grated Coconut – 3 tbsp
  • Red Chili (medium) – 2 nos (break into half)
  • Hing – 2 pinch
  • Mustered seeds – ¼ tsp
  • Urad dal (broken) – ¼ tsp
  • Oil – 1 tbsp
  • Salt – to taste

Amarnath Leaves (Red Leaves)
PREPARATION:

  • Cut the very end stem of the keerai and discard it.
  • Chop the remaining part of the keerai and wash it until all the dust is gone.
  • Take a kadai, heat the oil and add the mustered seeds. When it splutters, add the urad dal. When it gets golden color, add the red chili and hing. Mix it well.
  • Add the chopped keeari and mix it well. Cover it with lid. Stir it often, sprinkle some water if needed. Cook until it becomes tender. Then add the grated coconut and salt. Mix it well.
  • Serve it hot with rice or as a side dish.

There are 4 Comments

  1. Posted by shriannalakshmi Reply

    Simple and comfort food. Good photography!!!

  2. Posted by jeyashrisuresh Reply

    i have never tried curry in with keerai, always make kootu only. this recipe i will try.

    • Posted by Suvayo Suvai Reply

      Oh! Really?. You must try this and u gonna love it.. tasty and healthy as well.

  3. Posted by Jesintha Reply

    I tried this, my husband loved it. Actually I learn’t cooking by seeing this Suvayo suvai program only………….

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