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
Garlic -4 pods
Salt as required
Coconut oil- 4 tsp
|Sirukeerai /Tropical Amaranth|
- Separate only the leaves of the sirukeerai to use for cooking and throw off the stem.
- Wash well with water until any sand present are cleaned off.
- 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.
- Drain water and keep aside ( this water can be used if you just want to adjust the consistency,if not required then drain out).
- So add adequate water when cooking amaranth,such that you do not have any water to drain out.
- Grind the keerai to coarse paste with salt.
- Heat coconut oil in pan, add finely sliced shallots, crushed garlic and let it half fry.
- Add this to the grinded amaranth and smash well with laddle.
- 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.