In Kanyakumari and Kerala, Brahmins call the veg stir fry made with coconut as Thoran where as in other parts of Tamilnadu its called as curry. The Red Mulai Keerai (Red Amaranth Leaves) have distinct taste and flavour and very good for health. Usually Keerai Thoran is made with boiled moongh dal and coconut that tastes awesome with any rice. Here is the recipe of the traditional Keerai Thoran..
- Pre time: 10 mins
- Cooking time: 20 mins
- Serves: 4
Ingredients for making Keerai Thoran / Red Amaranth Stir Fry?
- Mulai Keerai 1 large bunch
- Pinch of sugar
- Coocnut grated 4 tb spoons
- Cumin seeds 1 tea spoon
- Red chilli & Green Chilli 1 each
- Moongh dal 3 tb spoon
- Salt to tatse
- Asafoetida powder 1/4 tea spoon
- Turmeric Powder 1/4 teaspoon
- Coconut oil 2 tea spoons
- Mustard seeds and Urad dal for seasoning
How to make Keerai Thoran / Red Amaranth Stir Fry?
Remove the thick stems and take the leaves alone with the tender part of the stem.
Wash well and chop finely.In a blender put the coconut, cumin and the chillies.
Give few turns and grind to coarse dry stuff and keep aside.
In a pan add the moongh dal and boil with 2 cups of water.
When the water becomes half in quantity and the Moongh dal is half boiled, add the chopped greens in to the pan with the pinch of sugar.
Adding sugar helps the greens to retain the green colour.
Add the turmeric, salt to it and stir well.
When the leaves are well boiled and the stuff becomes dry without water, add the coconut stuff to the pan and stir well.
In a sauteing heat coconut oil and do the seasoning with mustard, urad dal and asafoetida and add it to the stuff in the pan.
Mix well and serve.