SIRUKEERAI PORIYAL/ CHUDI KI BHAAJI/ AMARANTH LEAVES STIR FRY



Hi friends, welcome back to my blog. Today I am sharing a healthy and delicious recipe using green leafy vegetables. There are several green leafy vegetables available in the market and all of them are very good for our body. Spinach is one of the most commonly used green leafy vegetable at home. I have shared several recipes with spinach in my blog and you can check them out in this page. Today I am going to share a delicious recipe of Amaranth leaves stir fry also called Chudi ki bhaaji (hindi)or Sirukeerai (tamil). You can serve this with rice and sambar or with Chapathi as a side dish.

Ingredients

2 tbsp ghee
2 bunch amaranth leaves/ sirukeerai
1 large onion chopped
1 tsp garlic paste
1 tomato finely chopped
1 dry red chilli
1 green chilli
¼ cup moong dal soaked in water for half an hour
1 tbsp coconut paste
1/2 tsp salt (or to taste)

Method

  • Take 2 bunches of amaranth leaves, spread newspaper below and pluck the leaves from the stalk and put them in a vessel.
  • (Plucking the leaves is a time consuming process and it gets done fast if you take help from others at home.)
  • Once all the leaves have been plucked, take one batch in a large vessel. Keep another vessel ready near the sink. Add water to the vessel with leaves and rinse them by rubbing with your fingers and then transferring a handful to another vessel. In the same way wash all the leaves and transfer to the other vessel.
  • In the same way wash this batch of leaves 3 or 4 times to remove all dust and mud.
  • Repeat the process with the remaining batch of leaves.
  • Once all the leaves are washed and all water has been drained, keep ready.
  • Now heat ghee in a 5 liter pressure cooker, add onions and red chilli and saute till onions turns golden.
  • Then add garlic paste and saute for a minute till the raw smell goes.
  • Next add chopped tomatoes and saute till they turn soft.
  • Now remove the water from the moong dal and add the dal along with coconut paste, salt and green chilli to the cooker.
  • Saute for a minute.
  • Finally add the cleaned green leaves and mix well.
  • Add 1/2 cup water and close the lid of the pressure cooker. Pressure cook for about 8 whistles.
  • Once the steam comes out, open the lid and check if there is water. If yes cook for a few minutes in low flame till most of the water has evaporated.
  • Switch off the gas and transfer to a serving bowl.
  • Serve hot with rice and sambar or as a side dish with Chapathi.




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