Green amaranth is one of the most widely used green leafy vegetables in our country after spinach. It contains many vitamins, minerals, amino acids and is high on fibre which helps control cholesterol.
One of the most popular combinations of the green cheera is with parippu (dal) to make Cheera Parrippu Kootan. Lets see how to make this.
Ingredients:
Toor Dal - 100 grams One bunch of Green Cheera plants - around 250 gms
One Tomato - chopped
Coconut - half, grated
Green Chilly - 1
Chilly Powder - 1 tea spoon
Turmeric - 1 tea spoon
Salt to taste
Once cleaned thoroughly, chop the leaves into small pieces.
One of the most popular combinations of the green cheera is with parippu (dal) to make Cheera Parrippu Kootan. Lets see how to make this.
Ingredients:
Toor Dal - 100 grams One bunch of Green Cheera plants - around 250 gms
One Tomato - chopped
Coconut - half, grated
Green Chilly - 1
Chilly Powder - 1 tea spoon
Turmeric - 1 tea spoon
Salt to taste
Chop off the roots of the plants. Clean the leaves thoroughly multiple times in tap water to ensure the mud in the stem, leaves etc are removed.
Its is good practice to soak the leaves in salt water for an hour prior to chopping. This minimizes the effect of chemicals/pesticides attached to the leaves. This practice can be followed for most of the vegetables and fruits that we buy.
Once cleaned thoroughly, chop the leaves into small pieces.
Add 1 tea spoon each of chilly powder (Kashmiri chilly powder is good) and turmeric into the chopped leaves along with 200 ml. of water. Add salt to taste and cook well.
Separately, add 300 ml into the dal and cook it in a cooker. Keep it aside.
Grind the grated coconut thoroughly. If required add one green chilly while grinding. In case you don't want the curry to be spicy at all, the green chilly can be avoided.
Once the leaves are cooked, add the the chopped tomato into it. When the chopped tomato is half cooked, add the dal and coconut paste into it and mix it thoroughly. Add salt if required.
Tempering:
Separately, add 300 ml into the dal and cook it in a cooker. Keep it aside. Grind the grated coconut thoroughly. If required add one green chilly while grinding. In case you don't want the curry to be spicy at all, the green chilly can be avoided.
Once the leaves are cooked, add the the chopped tomato into it. When the chopped tomato is half cooked, add the dal and coconut paste into it and mix it thoroughly. Add salt if required.
Tempering:
In a small frying pan, pour one tablespoon of oil. Add one teaspoon mustard into it. After the mustard splutters, put 2 red chillies and curry leaves into it and allow it to get fried in the oil. Pour this into the cooked leaves-dal-cocunut mixture and mix well.
Cheera Parippu Kootan is ready.
This serves a family of 4.
#cheera, #amaranthleaves, #keralarecipes, #indianrecipes, #vegetarian
Cheera Parippu Kootan is ready.
This serves a family of 4.
#cheera, #amaranthleaves, #keralarecipes, #indianrecipes, #vegetarian
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