Red Amaranthus, locally known as Red Keerai, is a vibrant leafy vegetable that not only enhances the visual appeal of any dish but also packs a punch of nutrients. One of the most popular ways to incorporate this superfood into a South Indian meal is by preparing Red Keerai Kuzhambu. This tangy and flavorful tamarind-based curry is infused with the goodness of red amaranth leaves and makes for a wholesome, comforting meal.
Red Amaranthus is a powerhouse of iron, vitamins A and C, and essential antioxidants. It helps boost immunity, supports eye health, and improves hemoglobin levels. Adding this versatile green to your daily diet is an excellent way to enjoy its health benefits.
Ingredients:
- Red Thandu Keerai - 1 bunch
- Onion - 1
- Tomato - 1
- Gingilly Oil or Nallennai - 2 tsps.
- Mustard Seeds - 1 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1 tsp.
- Asafoetida - a pinch
- Tamarind - Small lemon sized
- Sambar Powder - 2 tsps.
- Turmeric Powder - ¼ tsp.
Method:
- Soak tamarind in warm water for 15 minutes and take tamarind extract.
- Wash and clean the keerai and chop into medium pieces.
- Cut the onions and tomatoes into fine pieces and keep aside.
- In a pan, heat oil and when it is heated, add the musard seeds.
- When the mustard seeds splutters, add asafetida, ured and channa dhal and fry for a minute.
- Now add the chopped onions and fry till it becomes transparent.
- Add the chopped tomatoes and fry till it turns soft and mushy.
- Now add the cleaned and chopped greens and add little water and cook till the greens cook well.
- Add the tamarind extract, turmeric powder and sambar powder and boil till the kuzhambu thickens.
- Serve hot with cooked rice.
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