Generally appam is made over a small kadai c... chitskalakkal. We have both red and green varieties of amaranth in Nigeria. Yay. I will share it soon one of these days. The most popular Palakkad dish with greens is probably keerai molagootal. […] doing my internet research, I came across this great article in paticheri by very talented Deepa. There are quite a lot of varieties under this family... some also come with reddish tinge on leaves. Fry till transparent and aromatic. “Don’t you carry manathakkali keerai [மணத்தக்காளி கீரை]?” I ask her. I have to teach myself to listen for her, child of the modern grocery store that I am: well-schooled in thinking of agency and control in terms of choices I make, instead of parameters drawn circumstantially for me. 1, Muļaikeerai [முளைக்கீரை], comes in green and red varieties. Both recipes can be found here. namma veettu samayal - healthy and tasty vegetarian home food. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. Mix and serve alongside rice and any gravy dish. I’d love to know what you do with amaranths, too. I like to actually mix in a bit with a tablespoon of rice and start my meal. My favorite sirukeerai preparation is a simple and light dal kootu, although poriyals are faster and fair game, too. Green chillies – 2, chopped into large pieces or slit lengthwise They have their circuits, learned over the years of walking neighborhoods. They know where to call. In Maharastra it is known as Shravani Maath, in Uttarakhand -Chua and in Orissa it is called as Khada Saga. “Oh?” I offer, realizing that the dilemma of what to cook is less important than what subtle effect each key ingredient might have on our bodies. Toss the mix lightly and add salt to taste. A smaller leafed amaranth, “siru” is small in Tamil. If you want to to make amaranth flour at home, dry the seeds for an hour or two in … Other recipes: Indira at Mahanandi has a wonderful collection of red amaranth recipes. “What name is ‘Noila’?” I ask the maids, when the watchman rings to ask if I should want greens today–superfluously, for I’ve been listening for her. Welcome to spiceindiaonline.com your ultimate source for Indian recipes online. Cooking notes: If the stems are tender enough, no need to separate from leaves. All kinds of greens are very popular at the HnH home, and made in one form or another every other day. But Amaranth leaves are much superior to most greens because they are a powerhouse of nutrients. Stove top boiling : Pressure cook the toor dal with water and turmeric and keep aside. The information and opinions given may not be treated as professional advice. Keerai poriyal is popular down South, especially Kerala, Konkan, and Tamil Nadu. Amaranth greens also known as Chinese spinach is a kind of leafy vegetable which is very popular in India, is great source of vitamins and minerals. These petty traders are no strangers to the women who rush out to meet them. For me, this also is ethnography: no instrumental, directed, deep dive but the meandering, piecemeal and apparently pointless unraveling of meanings, facts, and details that give quotidian form to the relationships between people and express wider cosmologies–without the slightest promise of ever getting to a cohesive portrait of anything. Add grated coconut. Pressure cooking is mostly opted if lentil is a part of the preparation. Women balance baskets of greens and garden vegetables on their heads. Soak toor dal for at least 1/2 hour, wash and keep aside. My simplest muļaikeerai recipe is a very straightforward stir-fry that is something between Indian and “Asian.” The stems can be minced (as in the image above) and prepared as a poriyal. There you go…. This site uses Akismet to reduce spam. I like to eat up while the food is hot and fresh. Now add the tomatoes and chopped green leaves and saute for few minutes. We and our guest-writers try to provide honest information based on web-based research and experience, but do not lay claim to its accuracy, completeness, currentness or sustainability. Cuisine Style: Tamil nadu, south india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Kootu, Dry Curry | Take with : Rice, idli, dosa. It grows well in dry places even over not so fertile soil... #AmaranthPayasam 1 : #Amaranth is a leafy vegetable ( greens ) and a seed. THANDU KEERAI PORIYAL – AMARANTH GREENS WITH COCONUT, Cleaned and separated amaranth greens (Stems and leaves) – 2 bunches Another repairs stoves, or sell bangles and other trinkets, or even woven straw mats. Younger muļaikeerai stalks are also a versatile vegetable: use them in simple stir-fries, poriyals, and even as a complement to / supplement for onions in fried rices. When I ask why, they smile and glance cautiously in the direction of my husband, who is a distance away and paying no attention whatsoever to us. The maids giggle when I bring the bunch upstairs. Also known as: thandu keerai [தன்டு கீரை], which is essentially mature muļaikeerai, with the stems grown thick enough to peel and use as vegetables. Your email address will not be published. I follow the lead into understanding semi-medical folk taxonomies: “Why no muļaikeerai [முளைக்கீரை] today?”, She responds in kind: “Because muļaikeerai is cooling, good for heat. Amaranth is nothing but widely used leafy vegetable called Than... #KaraAvalPori #SpicyPuffedRiceFlakes : Traditionally Puffed rice is made by heating the rice in a sand filled oven. Kerala Chicken Fry – Kozhi Porichu Varuthathu, Kara Chutney Recipe – Side Dish for Idli Dosa, Chicken Salna Recipe – Tamil Nadu Parotta Salna, Vada Curry – Saidapetta Vada Curry – Idli Dosa Side Dish, Grilled Cheese Roll-Ups Recipe – Cheese Roll Ups – Kids Snack Recipes. It’s much easier to buy from Noila than it is to go to the market for such greens, they tell me. I prefer a sprinkle after adding onions to help them sweat. Add chopped onion, garlic and green chili to this and fry for 2 to 3 minutes. Mature, large leaves are often tasteless. tender stalk and leaves are edible. The world of wild edible greens is super complex and diverse! Just remember that using too much takes away the lightness of the dish. Separate the leaves from the stems, and chop the stems together. It is quick and simple, and pretty forgiving. There are many varieties of amaranth. I use up the stems in my cooking though many people discard it. Nevertheless, here is my localized guide, based on several hours of research and reading–sources provided where possible, for my own nerdy sanity and memory as much as anything else. Used mostly as part of the winter dishes of saag, it is the less favourite relative of spinach. Another favourite dish using spinach or green amaranth is keerai mashiyal (or keerai masiyal). Cover and cook for a 2 minutes. I am Mullai Madavan, who is cooking and curating content for this portal. Ingredients . The leaves are generally smaller, and also pointier than most other common amaranth varieties. Mix and cook for another minute. “What are these used for?” I ask, meaning to solicit cooking ideas. Copyright © 2018 Harini & Harsha . Click here for -> About. Also, tender greens wilt and shrink relatively quickly than mature leaves. Vegetables are edible part of a plant and cons... #Millet are small seeded grasses that grow well in dry places as a rain fed crop. You can store the stalks in a plastic bag for a few days, refrigerated. In Tamil Keerai or Cheera, In Telugu - Tottakura and in Kerala it is known as Cheera. Like Noila now knows to stop at our building a few times a week. It is called mulai keerai in Tamil, thotakura in Telugu. Lets see some benefits of adding Amaranth leaves in our diet Amaranth leaves are good source of Vitamin A, Vitamin C and folate. Some of my friends add slightly smashed garlic in the beginning after tempering, but I prefer mine without. Thandu keerai (red or green amaranth leaves with tender stems) is a mature form of the amaranth (mulaikeerai). Learn how your comment data is processed. It’s just that I do not have the patience to photograph once I have cooked lunch. Amaranth greens, a nutritious leafy vegetable is popular in Indian cuisine. Tamil : Karuvaepilai English ... #Vegetablesimages : #Vegetables are integral part of any type of cooking. Do check out her page for some beautiful stories and facts about this […], Your email address will not be published. Hosted & Managed by Host My Blog, Thandu keerai poriyal – Amaranth greens with coconut, Ribbon Pakodam – Gram Flour and Rice Flour Crispies, Badam barfi | Almond fudge or candy squares, Chocolate cake-ganache truffles with left-over chocolate cake, Kala chana chundal – Black chickpea stir-fry with coconut, A street full of eats – Khaogali at Marine Lines. ta-da.. a big bowl of keerai paruppu debut here. Heat ghee in a pressure pan and do the tempering with mustard, cumin seeds, red chillies, asafoetida and curry leaves.