Red Amaranth | Sivappu Thandu Keerai Poriyal – Sivappu thandu keerai is called as Red Amaranth or generally Red spinach in English. We can find it easily and abundantly in the market, it also cheap too. This spinach are the richest source of Vitamin A, B6, K and C, also good source of folate and minerals. They are richest source of protein more than 30% in wheat, rich in dietary fiber, amino acid lysine (potential element in cancer treatment). They also boost up the immune system and have many more health benefits.
Unlike spinach, it can produce harmful nitrites, if cooked amaranth greens are reheated. But the plant is also high in oxalic acid, that can block the absorption of calcium. This time I post about simple recipe of Red Amaranth. Please pluck the fresh leaves and the soft stem only.
- Red amaranth -1 bunch
- Shallots -10
- Dry chillies -6
- Salt as required
- Grated coconut -1/4 cup
- Mustard -1/4 tsp
- Channa dal -1/4 tsp
- Split urad dal -1/2 tsp
- Oil -2 tbsp
Method of Preparation Red Amaranth:
- Clean the spinach from worms or insects if any. Wash and drain out the water completely.
- Finely chop the spinach.
- Heat oil in a thick kadai/pan and add the ingredients to temper.
- Add chopped shallots, dry chillies and saute for a while.
- Add the chopped spinach, cover and cook in low flame for about 5 minutes and add salt required.
- Sprinkle little water and cook until the spinach becomes soft.
- Add grated coconut and transfer to a serving bowl.
- This poriyal serves good for lunch combo with dal fry and rasam.
- Take care not to add more water as the spinach becomes soggy.
- Cover and Cook in low flame with continuous stirring in between.
- Add salt when the spinach is half cooked, because the quantity gets reduced after they are cooked.