Thandu keerai also called as Foxtail amaranth is not regular spinach that available in the market
throughout the year.  It has fiber and is high in calorific content. Thandu keerai is very famous in
Tamilnadu during the tamil month of Aadi. This is served with Porridge that is made in Amman
temples. Generally it is good in taste while making as sambar, poriyal with coconut,
masiyal(smashed.) Today we will see how to make tasty poriyal.

Foxtail amaranth/Thandu keerai - 1 bunch
Moong dal - 3 tsp
Onion - 1
Dry red chilli - 4
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Grated coconut - 3 tsp
Salt as required
Oil for seasoning
Soak 3 tsp moong dal for 20 minutes and strain water.
In a pan, heat 3 tsp of oil.
Once oil hot, add 1 tsp mustard seed.
Add 1 tsp cumin seed when mustard start splutter.
Add 1 chopped onion and stir it.
With this add 4 broken dry red chilli and stir it.
When onion start wilted, add soaked moong dal and fry it until it turn into golden color and its raw
smell goes off.
Now add 1 bunch thoroughly washed foxtail amaranth/thandu keerai leaves and cook for 3 minutes
to leaves get wilted.
Now add ½ cup water and cook until the water evaporates.
Now add little salt and stir it.
Then add 3 tsp grated coconut and stir it. After adding coconut do not cook further and switch off the

Now healthy thandu keerai poriyal is ready to serve.

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