Keerai thandu molagootal /Amaranth stem molagootal

Keeraithandu molagootal is my f-i-l's most favorite. This is a very delicious recipe that I learnt from my mother in law. Enough cannot be stressed about how nutritious and healthy keeraithandu/ amaranthus stem is. It is highly fibrous and has ultra low glycemic load. This recipe is one among the wealth of ridiculously tasty preparations that can be made with keeraithandu.

Ingredients:

Thandu keerai/Amaranthus caudatus                    1 huge bunch

Payathamparuppu/ Mung dhal                             3/4 cup
Turmeric powder                                               1/2 tsp
Salt                                                                   As needed

To powder

Black peppercorns                                                                                  1 tsp
Fresh coconut gratingsor shreddings/  dessicated coconut powder                1 tblspn / 1 tsp
Urad dhal whole / Uluthamparuppu                                                           1 tsp
Curry leaves                                                                                            1 sprig
Cumin seeds                                                                                            1/2 tsp


Method

1. Separate the stem (keerai thandu) from the spinach leaves. Use the leaves for making spinach kootu or sambhar or in many other recipes that can be made with it. This recipe uses only the stem part of thandu keerai/ amaranthus caudatus.
2. Cut the stem into thin rings. In a saucepan add the cut amaranth stems/ keeraithandu and add just enough water to immerse it. Let it come to a boil.
   
   
3. Let it simmer until keeraithandu is cooked. Simultaneously pressure cook payathamparuppu/ Mung dhal with turmeric powder and water to a mashy consistency.
4. Add the pressure cooked mung dhal /payathamparuppu to cooked keeraithandu/amaranth stems. Mix well. Let it come to a boil
5. Dry roast black peppercorns, cumin seeds, urad dhal/uluthamparuppu, curry leaves together until urad dhal is light brown in color and emanates an intoxicating aroma.
6. Grind the dry roasted ingredients along with coconut to a powder and then add water just enough to make it to a thick paste.
7. Add salt to the boiling mixture and let it boil for 3-5 mins. At this stage if the mixture is too thick, add a little water to bring it to the consistency of a gravy. Take care it doesn't get burnt.
8. Add the ground paste and mix well. Bring the heat to medium low and let the mixture come to a boil. Switch off the stove and keeraithandu molaggotal is ready to be served.
   

Keerai thandu molagootal goes very well along with rice, seppankezhangu (arbi)/potato/vazhakkai (raw plantain) roast. It goes very well as a side dish to rasam rice.