### TranslatedIngredients: 300 grams Green Amaranth Leaves - washed and chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1/4 teaspoon SSP Asafoetida (Hing),Salt - to taste,1 tablespoon Fresh coconut - grated ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker.To cook the keerai in a pressure cooker add  just a tablespoon of water into the pressure cooker and cook for just one whistle.After the first whistle, turn off the heat and place the cooker under running water to release the pressure immediately. This will help retain the rich green color of the amaranth keerai.Transfer the cooked Amaranth keerai to a serving bowl.Heat 1/2 teaspoon oil in a pan, add the mustard seeds, cumin seeds, urad dal and allow the dal to roast and become golden brown. Once done add the asafoetida powder, curry leaves and stir.Add the cooked keerai and coconut into the pan and give mix well to combine.Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve.Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves Sambar, Spicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal.