Keerai Poriyal

🔥 Prep

• Rinse 300 g of amaranth leaves under cold water, shake off excess moisture, and pat dry with a clean kitchen towel.
• Finely chop the 300 g amaranth leaves.
• Peel and finely chop the 0.5 onion.
• Measure out 3 tbsp grated coconut and set aside.
• Measure out 1 tsp mustard seeds, 1 tsp urad dal, and keep ready.
• Break the 2 red chillies into pieces (or leave whole) and have them ready.
• Have 1 tbsp oil and 1 tsp salt measured.

🔥 Cook

• 1. Heat 1 tbsp oil in a heavy-bottomed pan over medium heat for 30 seconds until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 1 tsp urad dal and the broken 2 red chillies; fry on medium heat for 20 seconds until the dal turns light golden.
• 4. Add the chopped 0.5 onion and sauté on medium heat for 2-3 minutes until translucent.
• 5. Add the finely chopped 300 g amaranth leaves and 1 tsp salt; increase to medium-high heat and stir-fry for 4-5 minutes until the leaves wilt and reduce in volume.
• 6. Reduce heat to low, cover the pan and let it cook for 2 minutes to steam the leaves slightly.
• 7. Uncover, stir in the 3 tbsp grated coconut, and continue to cook on low heat for 1 minute until everything is well combined and fragrant.
• 8. Turn off the heat and transfer the poriyal to a serving dish.

🔥 Serve

• Serve hot as a side dish with steamed rice, sambar, and rasam.
• Pair with a dollop of ghee or a drizzle of coconut oil for extra flavor.
• Garnish with an extra sprinkle of grated coconut if desired.