keerai or greens are rich in protein and calcium and Iron. Amaranth is gluten free. I made this koottu with the stem of amaranth . I used the leaves to make another subji. It was very tender. I have added channa daal and made this, We can use moong daal also to make this.
Let us see how to make this koottu or curry.
Preparation time approx . 20 minutes.
- 1 1/2 cup chopped keerai thandu or amaranth stem
- 1/3 cup amarnath stem.
- 1/4 cup grated fresh coconut
- 4 green chillies.
- 1/2 tsp jeera.
- 1/2 tsp turmeric powder
- salt to taste
- 2 tbsp oil.
- 2 tbsp fresh coconut gratings.
- 1/2 tsp mustard seeds
- 1/2 tsp channa daal
- 1/2 tsp urad daal
- 1 small red chilli
- 1/4 tsp asafoetida.
- few curry leaves
Wash the keerai thandu well.
Cut the keerai in to small pieces.
Cook the keerai thandu adding 1 cup of water, turmeric powder and salt.
Grind 1/4 cup grated coconut ,jeera and green chillies adding little water. Make it in to a smooth paste.
Pressure cook the channa daal.( take care it should not be mushy).
Now when the keerai is cooked well add cooked channa daal. Mix well. If it is very thick add little water. Now add the ground masala and mix well.
Switch off the stove.
Heat toil for seasoning. Add mustard seeds. Let it crackle now add both daals and fry. Let it become brown. Then add red chillies and coconut gratsings. Fry till it becomes brownn . Now add asafoetida and curry leaves. Fry this and switch off the stove and pour it over the curry,
This goes well with plain rice, curd rice and roti.