Cheera thandu / amaranth stem with yogurt is a delicious curry to have with rice.
This is one of my childhood favorites. I literally drink it 🙂
Amaranth stems 10-15 (cut into 2 inch pieces)
Chili powder – 1/2 tsp
Turmeric powder – 1/3 tsp
Ginger -a tiny piece(optional)
Small onion / shallots – 3-4 sliced
Green chilies – 1-2 slit
Coconut grated- 1/2 cup
Curd/yogurt – 1/2 cup or tamarind a small piece soaked in water
Curry leaves – few
Mustard seeds- 1/2 tsp
Fenugreek seeds – 1/4 tsp + 1/4
Cumin seeds- 1/2 tsp
Salt to taste
Coconut oil – 1 – 2 tsp
Grind coconut to smooth paste adding either yogurt or tamarind extract
Cook amaranth stem adding one cup of water,green chili, chili powder, Turmeric powder and salt. Once cooked add the coconut paste wait for it to heat up on low flame not boil as it will curdle.
Switch off stove and remove from heat.
Heat a small pan with 2 tsp coconut oil add mustard when it crackles add the cumin ,fenugreek seeds wait for a second then add ginger ,garlic,small onion sliced ,curry leaves and red chilli when the onion begins to brown switch off flame and pour the oil mixture over the curry. Serve the cheera thandu curry warm along with other typical spicy Kerala dishes.Seen below- Fish fry, Onion pickle, Avial, Rice.