Chettinad Keerai Mandi Recipe With Amaranth Greens
A high protein Chettinad recipe with green amaranth leaves - cleaned and finely chopped, shallots - finely chopped, green chilli - finely chopped. Ready in 30 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
9 steps- 1
To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside
green amaranth leaves - cleaned and finely chopped(2 cups)shallots - finely chopped(8)green chilli - finely chopped(1)mandi - (leftover water from washing rice)(1 cup) - 2
Collect one cup of mandi water by washing the raw rice and keep aside
mandi - (leftover water from washing rice)(1 cup) - 3
Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle
mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon) - 4
Add the dried red chillies and let it splutter
green chilli - finely chopped(1)dry red chillies(2) - 5
Add the shallots, green chilly and saute until the onions turn translucent
green amaranth leaves - cleaned and finely chopped(2 cups)shallots - finely chopped(8)green chilli - finely chopped(1) - 6
Add the amaranth greens, season with salt and saute until the greens wilts
green amaranth leaves - cleaned and finely chopped(2 cups)green chilli - finely chopped(1)salt - to taste - 7
Add the mandi water and simmer for 2 minutes
mandi - (leftover water from washing rice)(1 cup) - 8
Now, add the coconut milk, bring it to a rolling boil and switch off the flame
coconut milk - (optional but recommended)(1/4 cup) - 9
Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend
mandi - (leftover water from washing rice)(1 cup)
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Chettinad Keerai Mandi Recipe With Amaranth Greens
A high protein Chettinad recipe with green amaranth leaves - cleaned and finely chopped, shallots - finely chopped, green chilli - finely chopped. Ready in 30 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
9 steps- 1
To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside
green amaranth leaves - cleaned and finely chopped(2 cups)shallots - finely chopped(8)green chilli - finely chopped(1)mandi - (leftover water from washing rice)(1 cup) - 2
Collect one cup of mandi water by washing the raw rice and keep aside
mandi - (leftover water from washing rice)(1 cup) - 3
Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle
mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon) - 4
Add the dried red chillies and let it splutter
green chilli - finely chopped(1)dry red chillies(2) - 5
Add the shallots, green chilly and saute until the onions turn translucent
green amaranth leaves - cleaned and finely chopped(2 cups)shallots - finely chopped(8)green chilli - finely chopped(1) - 6
Add the amaranth greens, season with salt and saute until the greens wilts
green amaranth leaves - cleaned and finely chopped(2 cups)green chilli - finely chopped(1)salt - to taste - 7
Add the mandi water and simmer for 2 minutes
mandi - (leftover water from washing rice)(1 cup) - 8
Now, add the coconut milk, bring it to a rolling boil and switch off the flame
coconut milk - (optional but recommended)(1/4 cup) - 9
Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend
mandi - (leftover water from washing rice)(1 cup)
Rate this recipe
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