Sirukeerai kadaiyal is a traditional recipe which is prepared in villages from decades back.This recipe is a source originated from my forefathers period and we do follow this recipe in our place for rice during lunch. So I don’t want to miss in sharing this recipe in my blog. Sirukeerai is called as Tropical Amaranth in English. They are richest source of vitamin A, C and folate. They are also a complementary source of B- Complex vitamins.



Sirukeerai -1 bunch
Green chillies -4
Shallots -6
Garlic -4 pods
Salt as required
Coconut oil- 4 tsp


Sirukeerai /Tropical Amaranth

  1. Separate only the leaves of the sirukeerai to use for cooking and throw off the stem.
  2. Wash well with water until any sand present are cleaned off.
  3. Heat 1 glass of water in a vessel and add the sirukeerai and green chilies and a pinch of salt. Close the lid and cook until the amaranth (keerai ) is soft.
  4. Drain water and keep aside ( this water can be used if you just want to adjust the consistency,if not required then drain out). 
  5. So add adequate water when cooking amaranth,such that you do not have any water to drain out.
  6. Grind the keerai to coarse paste with salt.
  7. Heat coconut oil in pan, add finely sliced shallots, crushed garlic and let it half fry.
  8. Add this to the grinded amaranth and smash well with laddle. 
  9. Serve with hot rice for lunch.


  • This recipe serves as a good lunch combo for rice along with tomato rasam.
  • If you do not have a laddle to smash you can use a blender to grind.
  • In village this is prepared in clay pot for which the taste comes out excellent.
  • If you are not used with the habit of cooking in coconut oil,you can add a tsp of ghee and a tsp of oil for frying.  
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