Siru Keerai Poriyal (Tropical Amaranth Stir Fry)

So, while contemplating on what to post next, I thought I should include a few traditional recipes from the family. These will be the ones from my granny’s kitchen, the ones we have grown up eating and the ones that rekindle the old memories. Probably, once a week such a post should work or may be once in ten days, taking into account my laziness !! I will try and post the much easy to cook ones.

If you see the life in small cities/towns in T.N, you will notice these paati (grandma) kinds regular veggie vendors coming and selling their farm’s produce door to door. It is during one of those visits to my granny’s place on vacation I have noticed this Paati ma selling Siru Keerai / Tropical Amaranth. And I have seen my granny making a Poriyal / stir-fry out of it to keep the nutrients and the flavour of the greens intact.

Greens in any form is healthy. We make sure at home we include greens atleast once or twice a week. I either make a simple stir-fry or cook with lentils to be had with the flatbread. I try to get different variety of greens and include it into our diet. So, the other day I got hold of this lovely bunch of Tropical Amaranth with our regular veggie vendor here. We call it Siru Keerai in Tamil. It is categorised under one of the super food loaded with nutrients. It helps in internally healing of wounds and is a great appetite suppressant making it a goto green’s for weight watchers. It has thin and delicate stems with leaves much smaller than the regular amaranth.

This gorgeous bunch is going into a simplified South Indian poriyal (stir fry) for lunch. Make a quick Poriyal with simple tempering, mildly spiced with green chillies and garnished with grated coconut to match perfectly with steamed rice and rasam, or even with Kara Kozhambu (Spiced tamarind based tangy curry).

I kept the recipe as simple as possible and used very little oil to temper and very little coconut to bring out the flavour of this lovely Keerai. It tastes even more amazing when had mixed with rice and a wee bit of ghee or clarified butter. Trust me you will attain instant nirvana !!

Siru Keerai Poriyal (Tropical Amaranth Stir Fry)

  • Servings: 3-4-servings
  • Difficulty: easy
  • Print


  • Cuisine: south indian
  • Style of Preparation: Stir fry
  • Passive Time: 30 mins
  • Course: main course
  • Cooking Technique: Sautéing
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins


2 Bunches Siru Keerai / Tropical Amaranth
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1 Green Chilly, finely chopped
2 tbsps Grated Coconut
to taste Salt


  1. Clean the greens bunch, and wash it undee the flowing water till you get rid of the mud on the greens.
  2. Roughly chop the greens and keep it aside.
  3. Heat a oil in a wok under medium heat, add the mustard seeds and urad DSL and let it splutter.
  4. Add the chopped green chillies and sauté for a minute.
  5. Now, add the roughly chopped greens and sauté for a few minutes. The greens will shrink in heat in no time.
  6. Season with salt, mix, close it with a lid and let the greens cook in its own steam for 2-3mins.
  7. Once done, switch off the flame, garnish with grated coconut, mix well and serve.


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