Chiru Keerai Thandu Thoran | Amarnath Leaves' Stem Sabzi

Amma and Appa had got fresh bunches of Chiru Keerai | Amarnath Leaves. With this Amma had made Chiru Keerai Masiyal and while preparing that she had saved few stems that were tender and hence could be used for a sabzi - Chiru Keerai Thandu Thoran | Amarnath Leaves' Stem Sabzi - A power packed dense nutrients dry sabzi, a wonderful side dish along with Sambar | Rasam...any spicy curry!

This Thoran | Sabzi is very tasty and Amma enhances the Health Quotient by adding Moong Sprouts, Peas, Carrot and Beans too!

INGREDIENTS

200 gms Chiru Keerai Thandu | Amarnath Leaves' Stem, finely chopped

1 tblsp Moong Sprouts

1 tblsp Peas

1 tblsp Carrot, finely diced

1 tblsp Beans, finely chopped

1 Green Chilli, finely chopped

A Pinch  Hing | Asafoetida Powder

1/4 tsp Haldi | Turmeric Powder

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

5 Kadhi Patta | Curry Leaves

1/2 tsp Oil

To taste Salt

1 tsp White Til | Sesame Seeds, dry roasted

METHOD

• In a kadhai heat oil and add rai, urad dal and curry leaves. 
• When rai splutters add hing, green chilli and all vegetables. Saute for a minute.
• Add haldi and salt. mix well.
• Sprinkle very little water. Mix well.
• Reduce flame to low and cover cook for 4 to 5 minutes. Mix well occasionally.
• Once vegetables are cooked, switch off the gas. Transfer to a serving bowl.
• Garnish with dry roasted white til.
• Serve hot with any Sambar | Rasam | Vathakozhumbu and Steamed Rice.

We have used:

1. LG Hing Powder

2. Tata Salt Lite

3. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.