Keep it aside. Home-grown Amaranth added to the speciality of this simple curry. Add 1 tablespoon of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or until most of the seeds have popped and turned white. « Chana Lentil and Cucumber Salad | Kadale Bele Kosambari. Amaranth recipe gets a taste with the Toor dal. Add the ground paste and stir fry for 5-6 mts. To pop amaranth: Place heavy small skillet over high heat until very hot. Fry stirring until mustard seeds are popping well. AMARANTH LEAF STIR FRY. Today is much needed rest day. Fry till it becomes fragrant but not burn. Add the onions and saute till transparent. I have used fish sauce to counteract the particular taste. Nasi lemak (Malaysian coconut spicy rice), Using amaranth as a fabric dye - Maker gardener, The advantages of using DSLR vs. smartphone - Maker gardener, Prawn and samphire stir fry at home - Maker gardener. Reply. Extract it's thick juice discarding the residue. It’s good for you so do taste it. As the mustards splutter, add finely chopped garlic pods. Ingredients. So don’t be surprise to find out that there is not much left after stir frying them. Oh man! It is very common to consume a variety of greens daily back home. Its very easy and can be completed in very less time. Washed and sliced the amaranth leaves into 2-3 com thick. Finely chop the greens along with the stems. So glad you found me and that I was able to find you in return! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Friday Recipe: Amaranth (or Quinoa) Stir-Fry. Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers. After a minute, add salt, sugar and sesame oil stir until just wilted. Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally. Stir in Seasoning mix (careful, the curry leaves will splatter). As the mustards splutter, add finely chopped garlic pods. Stir in Amaranth until coated with oil, then stir 1/4 cup Water and Jaggery mix. To make the stir fry more spicy, add few green chillies. Amaranth Leaves Stir Fry With Toor Dal Recipe can serve with rice or roti. Add mustard, jeera and split red chillies. In a pan, heat oil. Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute. Serves: 2. Peel and chop the garlic cloves finely. These leaves are strongly recommended for healthy growth and functioning of body. You can stir-fry the leaves with bamboo shoots, chicken, ham, or simply with garlic. This is a dish i will prepare often due to its benefits. As soon as it’s fragrant add the carrots and amaranth give them a good stir fry till the amaranth begins to wilt. It is very flavorful and vibrant in its color too. It is one of the best leafy vegetables. Take off heat Add finely chopped onion and fry until translucent. Amaranth leaves stir fry. The greens would leave enough water to cook. Amaranth has a place in my heart as it brings back of childhood memories in Malaysia. Lower heat and place a flame deflector or heat diffuser under the pot. Peel and slice the ginger in thin slices. Wash and soak the choraiya in water and salt for 15 minutes. The Thandu Keerai Poriyal Recipe is a wholesome recipe made from Heat a wok/kadai adding all the seasoning ingredients in the order mentioned, let mustard seeds to … Wash and cut the carrot in small thin quarters. Include any leafy vegetable every day in your meals for good health. Amaranth are available to buy from Asian grocers. This indeed is a healthy green vegetable combined with potatoes is best to relish nutritious food at your home with family. Stir fry for 1 minute then add the finely chopped garlic and thinly sliced ginger. Add salt and turmeric pwd and saute further for a minute. Turn to heat to medium high on the hob.Then add the white part of spring onion. Add required salt. Amaranth is called as Thotakura in Telugu. In Chinese cuisine, amaranth (xiancai 苋菜) is used mainly in stir-fries and soups. Amaranth leaves Stir Fry is a very simple recipe with simple and minimum seasoning. These leaves are well known for the high content of Protein, Fiber and Folic acid and Vitamin A. 4-5 Cups washed & chopped Amaranth Leaves & soft stems; 1 Tablespoon oil; 1 Green Hot Pepper, Slit ; 2 Cloves Garlic, chopped; 1/2 … Here is a recipe on amaranth after harvesting amaranth in the garden recently Growing and harvesting amaranth. Total Time: 35 minutes. Heat the pan till it’s hot and add the cooking oil till start to smoke a little. Wash thoroughly red amaranth leaves under tap water and chop them finely. Shaag Bhaja: Amaranth Stir Fry. Turn to heat to medium high on the hob.Then add the white part of spring onion. Sometimes the red leaves are also stir fried with shrimp and finished off with a sprinkle of roasted poppy seeds. Fry … Then add chopped red amaranth leaves and little(1/4 cup) water. Transfer to a bowl and continue cooking … Green amaranth leaves stir fry recipe. Among the many varieties available there, the most popular ones are the green, purple, and multicolor varieties. Amaranth leaves Stir fry (Thotakura fry) This is a traditional recipe which i used to relish always. Red amaranth leaves stir fry is ready. Heat a wok/kadai adding all the seasoning ingredients in the order mentioned, let mustard seeds to pop up. A sprinkle of dry posto seeds or bori adds the crunch to this dish. Prep Time: 20 minutes. This particular Red Amaranth curry is a simple stir-fried dish that falls under the Poriyal (Tamil), Subzi (Hindi) or the Palya (Kannada) categories. sophie says: October 9, 2015 at 4:59 pm. Cover tightly and simmer over low heat until until Amaranth is tender, about 15 minutes. Mulai Keerai is a type of slender amaranth leaves that’s used in lentils, mash and stir-fry. Mix well. In Malay it is called bayam. Like Liked by 1 person. Print. Be liberal with your salt … 3 cups chopped leaves and tender stems of Amaranth (Chau Lai/Thotakoora)-Easily available in Indian Stores 1 … Stir in amaranth and return to a boil. The leaves do shrink as lot after cooking. Include tender stems as well which gives maximum benefits of veggie. Wash the Thandu Keerai/Foxtail Amaranth twice in running water and let it soak in salted water for about ten mins. It contains iron, vitamin A. Ingredients: *Big bunch of amaranth greens ( if stems are tender we can use them too in the recipe) *10-12 garlic cloves *2 medium red onions diced *2-3 green chillis *Indian spices for Thadkha ( turmeric, mustard seeds, cumin seeds , curry leaves, split chick peas and urad dal) Add asafoetida and stir for 2-3 seconds. When the red amaranth leaves and stem are soft, include tamarind extract, rasam powder and grated coconut. As soon as it’s fragrant add the carrots and amaranth give them a good stir fry till the amaranth begins to wilt. Happy Friday already! Best side dish with rice or rice-rasam. Amaranth Leaves Potato Fry Recipe, How To Make Amaranth Leaves Potato Fry Recipe A mild and sweet flavored stir fry using amaranth leaves and potato. Reduce the flame to medium. Amaranth leaves is a very nutritious green leafy vegetable and a diabetic friendly too. Directions. Quickly add the garlic and the Chinese Amaranth greens, and stir constantly. My mum use to stir fry them lots when I was young and I use to hate them as they do have a particular acquire taste. Turn the heat off as it’s done. Lal Shaak Bhaja is usually a stir fry made with the red amaranth leaves and some garlic and Chilli. Add salt, jaggery and turmeric powder. Wash off the excess salt by rinsing the leaves, then cut the leaves into 2 cm thickness (if leaves are bigger). 11 thoughts on “ Garlic Dodo(amaranth) Stir-fry ” whisperywind says: October 9, 2015 at 4:27 pm. Amaranth or Amaranthus Stir Fry / Dhantu Keerai Poriyal/ Thota Kura Vepudu / Dhantu Soppina Palya Amaranth leaves are one of the commonest available greens in any vegetable shops in India. Add some black pepper to taste. Your blog is a breath of fresh air! Fry till it becomes fragrant but not burn. Cook Time: 15 minutes. Add the oil and swirl it around. Recipe with step by step pictures. It gets cooked fast with just little water, volume too reduces when cooked. Amaranth Stir Fry Adapted from My Home Tastes Amaranth Leaves – 2 bunches or packs,pick leaves and bright pink flower buds (drain then chop finely) Onion – 1 large/medium sized finely chopped Green chili – 2 sliced Curry leaves – 1 sprig Garlic – 2 cloves Mustard and Chana Add the boiled amaranth leaves and saute for 12-15 mts (without lid) or till done. Amaranth leaves stir fry is a healthy and tasty dish to serve with roti or paratha. Include this in your meal and make the meal wholesome. Add the cooked Kadai Paruppu/Bengal gram and stir well. I have grown and harvested them Growing and harvesting amaranth. Stir fry for 1 minute then add the finely chopped garlic and thinly sliced ginger. It is very healthy. Xx. Put off the flame. But I also get excited just because this Chinese Red Amaranth Stir Fry with Garlic is a delicious veggie side dish, and a super easy stir fry to make as a side dish to go with any Asian entree! Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed. Amaranth is a beloved summer vegetable in China. Soak tamarind in water enough to immerse it for about 15 minutes. It is the best South Indian Curry Recipe. Today I made a basic Tamil style poriyal / stir-fry using Mulai Keerai. Fry until the raw smell is gone. Harive soppina playa / Amaranth peanut stir fry ;Amaranth leaves are very good for health. Add the fish sauce and rest of the green part of spring onions. Southeast Asian Amaranth Stir-Fry with Ginger Recipe on Food52 Amaranth stir fry. Stir Tamarind, Rasam Powder and Coconut. The same recipe can be made using any kind of greens and it works really well. Stir well. WordPress. Give a quick stir and let it cook in low flame with lid covered. However, these amaranth that I grew is a much different variety with a more crunch on its leaves and less subtle of that particular taste. 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