Amaranth leaves well known as Thandu Keerai, we get very much easily if u were living in India..For peoples who are living especially in France, its quite tough to get fresh green leaves liks amaranth leaves, drumstick leaves etc..Last week when i went to chinese store i crossed this amaranth leaves accidently, needless to say how i was glad to get these fresh green leaves, immediately i picked a bunch of this greens and was really happy for getting this greens..You may thing wat about Indian stores, yea we do get many green from Indian stores..but sometimes i felt that its smells really very different and my H also find out that those greens tastes slightly bitter, so its quite a long i forgotten to buy the greens from Indian stores except the methi leaves...Its was recommended to have a greens dish atleast daily or else twice or thrice a week...Greens are really healthy for everyone specially to kids, pregnant ladies and aged peoples...Coming to this amarnath leaves, its seems there are about 60 varieties, some with plain green leaves and stalks while some with red leaves, some with purple lines..While choosing this green leaves, always choose bright green leaves..both leaves and tender part of the stems are edible, the health benefits of this amarnath leaves is very much good source of vitamins including vitamin A, vitamin B1,vitamin C, riboflavin,folate and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc,copper and manganese...This green leaves can be prepared as stir fries or simply saute like thoran or as poriyal, this kootu is such a delicious dal with coconut-cumin paste, tastes divine with hot steaming rice and simple potato roast.
1bunch Amarnath leaves (washed and chopped)
1/2cup Moongdal
1/2tsp Turmeric powder
1no Onion (chopped)
1/2no Tomatoes (chopped)
2nos Garlic (smashed)
1tsp Ginger (smashed)
1/2tsp Mustard seeds
1/4tsp Urad dal
3nos Dry red chillies
Oil
Salt
To Grind:2tbsp Grated coconut
2nos Green chillies
1/2tsp Cumin seeds
Grind as fine paste with the ingredients from 'To Grind' and keep aside...Pressure cook the moongdal and turmeric powder together for three whistles and keep aside.
Heat few drops of oil, add the chopped onions, chopped tomatoes, smashed garlic cloves and smashed ginger pieces and saute until the onions turns transculent..add the chopped amarnath leaves and cook until they shrinks.
Add immediately the cooked moongdal to the greens, bring it to boil, now add the fine paste of coconut mixture, salt and add enough water if needed..cook for few minutes and put of the stove.
Heat a tsp of oil and add the mustard seeds, urad dal and dry red chillies until they get fry and add immediately to the amarnath leaves kootu..
Serve hot with hot steaming rice and spicy
potato roast...
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