Thandu keerai or red amaranth greens are very attractive because of its catchy colour. It is available in two colours: full red in colour and red & green mix. Unlike other greens, you can also cook stems(stalks) too. As like any other greens, it has also very high nutrients and fully loaded with dietry fibers. In india, we usually make koottu with this thandu keerai. But for a change, here we make paal charu (soup) with thandu keerai.

INGREDIENTS:

2 cups thandu keerai (tightly packed excluding stems)

1 onion sliced

3 to 4 garlic cloves (sliced)

3 to 4 dry red chilly

1 cup kazhani thanni (rise rinsed water)

½ cup coconut milk (2nd extract )

1 cup thick coconut milk

Salt to taste

INSTRUCTIONS:

Pre heat the pan and add 2 tablespoons of oil. Then add in onion, garlic & red chilly and saute till the onion turns translucent.

Then add in kazhani thanni, second coconut milk and keerai. Boil it for few minutes till the greens(keerai) get cooked.

Lower the flame and add thick coconut milk & salt. Bring it to single boil and switch off the flame.

 

Healthy thandu keerai paal charu is ready to be served.