Amaranth leaves stirfry (Cheera Upperi) is a Kerala-style stir fry with coconut. Amaranth leaves are storehouses for many phytonutrients, antioxidants, minerals and vitamins which contribute immensely to health and wellness. Using amaranth leaves we can prepare a lot of dishes like cheera choru, cheera curry, cheera thoran/ cheera upperi.
Amaranth are of two varieties like green and red amaranth leaves. The most important thing is that to wash off the leaves throughly. Usually, Amaranth leaves in particular tends to make the dirt so let it soak in salted water and allow the dirt to settle.
Checkout our other stir fry recipes like Chakkakuru Upperi,Muringakka Urulakizhangu Upperi, etc.
Amaranth Leaves Stir Fry Recipe
Course: SidesCuisine: IndianDifficulty: Easy4
servings20
minutes15
minutes35
minutesAmaranth Leaves Stir Fry Recipe with coconut is easy and tasty spinach recipe in Kerala style.
Ingredients
200 gms Red Amaranth Leaves (Spinach)
5 Shallots Sliced
3 Dried red chili
2 Green chili (optional)
1 Spring Curry leaves
1 teaspoon Mustard seeds
1/2 cup Grated coconut
1 tablespoon Oil
Salt to taste
Directions
- Remove the thick stems in the amaranth spinach which are more fiber and take the leaves alone with the tender part of the stem. Wash well and chop finely.
- Heat oil in a pan. Add mustard seeds, while they splutter and add broken dry red chilies, curry leaves and green chilies.
- Now add chopped shallots and saute till they become translucent.
- Now add the chopped amaranth spinach, salt and mix well.
- Stir well and cover the lid and allow it cook for a minute in a medium flame.
- Stir well and the spinach will shrink in volume when it gets cooked.
- Finally add the grated coconut, Stir fry for another 2-3 minutes.
- Remove from flame when the water evaporates and the spinach is not soggy.
- Serve with hot rice, curd rice etc.
Notes
- Do not reduce the quantity before cooking because it reduces the volume up to 20% once cooked.
- Adjust the spiciness according to your spice tolerance.
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Directions
- Remove the thick stems in the amaranth spinach which are more fiber and take the leaves alone with the tender part of the stem. Wash well and chop finely.
- Heat oil in a pan. Add mustard seeds, while they splutter and add broken dry red chilies, curry leaves and green chilies.
- Now add chopped shallots and saute till they become translucent.
- Now add the chopped amaranth spinach, salt and mix well.
- Stir well and cover the lid and allow it cook for a minute in a medium flame.
- Stir well and the spinach will shrink in volume when it gets cooked.
- Finally add the grated coconut, Stir fry for another 2-3 minutes.
- Remove from flame when the water evaporates and the spinach is not soggy.
- Serve with hot rice, curd rice etc.
