Mulai keerai Poriyal /Amaranth Stir Fry


Hi
Amaranth originated inSouth America and is now gaining popularity all over the world. In India it is grown almost everywhere.Amaranth is a rich mine or vitamins and minerals. Regular use of amaranth in our food items prevents the deficiency of vitamins A, B1, B2, and C, calcium, iron and potassium.
According to Wikinut,Amaranth belongs to spinach variety and contains over 60 species with a variety of colors. Having its botanical name Amaranthus gangeticus, it is called in English as China spinach. Amaranth leaves are very popular in Indian cooking, especially in the South, and is liked for its various colors and special taste.Some of its nutritional properties:
As it is rich in Amino acids , it is also called as Elixir of nature
Amaranth juice is used as a remedy for respiratory disorders
Amaranth has an ability to reduce cholesterol and Anemia
Amaranth prevents premature aging
Amaranth is an excellent source of proteins and is important in growing children
Amaranth is rich in folic acid which helps women in their reproductive years
I  think we have enough reasons to cook amaranth regularly
Here is a simple stir fry recipe
INGREDIENTS
Amaranth leaves              2 bunches
Onion                               1
Coconut scrappings         1/4 cup
Oil                                     2tsp
Mustard                             1 tsp
Blackgram dal (Urad)         1tsp
Asafoetida                            1/4 tsp
Red chillies                          3-4
Salt                                         to taste

PREPARATION
Pick the leaves and the tender stems of the amaranth.

Cut finely. Wash atleast three times to remove all the dirt.
You can always first wash, drain and then cut too
Cook it till it becomes tender. I microwave it  without any water in HIGH mode and covered for 5 minutes. Let it cool

Heat oil in a pan and when sufficiently hot add the mustard seeds. When it begins to splutter add the blackgram and bengal gram dal. Saute for a minute
Now add the redchillies and asafoetida and saute
Add the finely cut onions and saute till it becomes transparent.

Now add the cooked greens, mix well and sprinkle the salt and mix again
Let it cook in low flame for 3-4 minutes

Now sprinkle the fresh coconut, mix well and switch off the fire
Serve with rice and sambhar or roti
Linking this to LET'S BRUNCH ON SUNDAYS





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