Foxtail amaranth fry/ Thandu keerai Poriyal

Thandu keerai also called as Foxtail amaranth is not regular spinach that available in the market

throughout the year.  It has fiber and is high in calorific content. Thandu keerai is very famous in

Tamilnadu during the tamil month of Aadi. This is served with Porridge that is made in Amman

temples. Generally it is good in taste while making as sambar, poriyal with coconut,

masiyal(smashed.) Today we will see how to make tasty poriyal.

Ingredients:

Foxtail amaranth/Thandu keerai - 1 bunch

Moong dal - 3 tsp

Onion - 1

Dry red chilli - 4

Mustard seed - 1 tsp

Cumin seed - 1 tsp

Grated coconut - 3 tsp

Salt as required

Oil for seasoning

Steps:

Soak 3 tsp moong dal for 20 minutes and strain water.

In a pan, heat 3 tsp of oil.

Once oil hot, add 1 tsp mustard seed.

Add 1 tsp cumin seed when mustard start splutter.

Add 1 chopped onion and stir it.

With this add 4 broken dry red chilli and stir it.

When onion start wilted, add soaked moong dal and fry it until it turn into golden color and its raw

smell goes off.

Now add 1 bunch thoroughly washed foxtail amaranth/thandu keerai leaves and cook for 3 minutes

to leaves get wilted.

Now add ½ cup water and cook until the water evaporates.

Now add little salt and stir it.

Then add 3 tsp grated coconut and stir it. After adding coconut do not cook further and switch off the

flame.

Now healthy thandu keerai poriyal is ready to serve.