Скачать или смотреть Red Amaranth Stir Fry | Healthy South Indian Style Red Keerai Poriyal

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Give your body a boost with this traditional South Indian Red Keerai Poriyal – made with the vibrant red amaranth leaves, sautéed with minimal spices and coconut. Rich in iron, fiber, and antioxidants, this dish is perfect for lunch or dinner and pairs beautifully with sambar rice or rasam.

Watch this video to learn the authentic and simple way of preparing Red Keerai Poriyal, just like how it’s done in Tamil homes. A must-try for health-conscious foodies!

🥬 Ingredients:
Red Keerai (Red Amaranth Leaves) – 1 bunch, finely chopped

Onion – 1 small, chopped

Green Chili – 1 (or to taste), slit

Grated Coconut – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – Few

Salt – To taste

Oil – 1 tbsp

Water – As needed

👩‍🍳 Instructions:
Wash red keerai thoroughly and finely chop the leaves and tender stalks.

Heat oil in a pan, add mustard seeds and allow them to splutter.

Add urad dal and sauté till golden.

Add green chili, chopped onion, and curry leaves. Sauté until onion turns soft.

Add the chopped red keerai and salt. Mix well.

Sprinkle a little water, cover, and cook on low flame for 3–4 minutes until the keerai softens.

Once done, add grated coconut and stir for a minute.

Serve hot with rice and sambar/rasam.

🍽️ Serving Suggestion:
Serve with hot steamed rice and paruppu (dal).

Tastes great with rasam or mor kuzhambu.


Give your body a boost with this traditional South Indian Red Keerai Poriyal – made with the vibrant red amaranth leaves, sautéed with minimal spices and coconut. Rich in iron, fiber, and antioxidants, this dish is perfect for lunch or dinner and pairs beautifully with sambar rice or rasam.

Watch this video to learn the authentic and simple way of preparing Red Keerai Poriyal, just like how it’s done in Tamil homes. A must-try for health-conscious foodies!

🥬 Ingredients:
Red Keerai (Red Amaranth Leaves) – 1 bunch, finely chopped

Onion – 1 small, chopped

Green Chili – 1 (or to taste), slit

Grated Coconut – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – Few

Salt – To taste

Oil – 1 tbsp

Water – As needed

👩‍🍳 Instructions:
Wash red keerai thoroughly and finely chop the leaves and tender stalks.

Heat oil in a pan, add mustard seeds and allow them to splutter.

Add urad dal and sauté till golden.

Add green chili, chopped onion, and curry leaves. Sauté until onion turns soft.

Add the chopped red keerai and salt. Mix well.

Sprinkle a little water, cover, and cook on low flame for 3–4 minutes until the keerai softens.

Once done, add grated coconut and stir for a minute.

Serve hot with rice and sambar/rasam.

🍽️ Serving Suggestion:
Serve with hot steamed rice and paruppu (dal).

Tastes great with rasam or mor kuzhambu.


Give your body a boost with this traditional South Indian Red Keerai Poriyal – made with the vibrant red amaranth leaves, sautéed with minimal spices and coconut. Rich in iron, fiber, and antioxidants, this dish is perfect for lunch or dinner and pairs beautifully with sambar rice or rasam.

Watch this video to learn the authentic and simple way of preparing Red Keerai Poriyal, just like how it’s done in Tamil homes. A must-try for health-conscious foodies!

🥬 Ingredients:
Red Keerai (Red Amaranth Leaves) – 1 bunch, finely chopped

Onion – 1 small, chopped

Green Chili – 1 (or to taste), slit

Grated Coconut – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – Few

Salt – To taste

Oil – 1 tbsp

Water – As needed

👩‍🍳 Instructions:
Wash red keerai thoroughly and finely chop the leaves and tender stalks.

Heat oil in a pan, add mustard seeds and allow them to splutter.

Add urad dal and sauté till golden.

Add green chili, chopped onion, and curry leaves. Sauté until onion turns soft.

Add the chopped red keerai and salt. Mix well.

Sprinkle a little water, cover, and cook on low flame for 3–4 minutes until the keerai softens.

Once done, add grated coconut and stir for a minute.

Serve hot with rice and sambar/rasam.

🍽️ Serving Suggestion:
Serve with hot steamed rice and paruppu (dal).

Tastes great with rasam or mor kuzhambu.