Amaranth leaves stir fry recipe/keerai poriyal/polta bhajji

Main Dish
4 servings
15 min
8 min
Keerai poriyal(amaranth leaves stir fry) is a simple, quick and healthy recipe prepared in Sourashtra style with any kind of amaranth leaves stir fried along with some basic Indian spices. Amaranth leaves/arai keerai are rich in iron and minerals than spinach which is good for children and women. This recipe can be prepared with several variations. This keerai poriyal is served as a side dish in south Indian meals in most of the restaurants and hotels serving south Indian food. To add more taste and richnes


Number of serving: 4
Amaranth leaves/Arai keerai 2 bunches

Onion chopped 1 no

Mustard seeds 1/4 tsp

Black gram 1/4 tsp

Dry red chilli 2 no

Curry leaves a few

Salt to taste

Oil 5 ml


  • 1. Clean and wash amaranth leaves. Cut the leaves to pieces. Remove the hard stem.
  • 2. Heat oil in a kadai. Add mustard seeds, black gram, broken dry red chillies and curry leaves and fry.
  • 3. Add chopped onions and salt once the mustard seeds start to splutter and continue frying in a slow fire till the onion raw smell reduces.
  • 4. Add the cut amaranth/arai keerai leaves and cover cook till the amranth leaves are cooked well. Sprinkle water at regular intervals.
  • 5. Serve hot with rice and roti.


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