Cheera thandu curry / Amaranth Stem Curry is a traditional yogurt based to have with rice, compliments the flavors of other spicy non veg dishes.

The taste of amaranth stem and the tartness yogurt with the nuttiness of coconut combined makes it a super yummy curry that does not over power or interfere with the flavors of other pungent side dishes but balances the taste of the complete meal. One of my childhood favorites. I can literally drink it 🙂 no kidding!

Cheera thandu curry / Amaranth stem curry recipe:

Ingredients:
Amaranth stems 10-15 (cut into 2 inch pieces)
Chili powder – 1/2 tsp
Turmeric powder – 1/3 tsp
Ginger -a tiny piece(optional)
Garlic-2 flakes
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

Method:
 1. Grind coconut to smooth paste adding either yogurt or tamarind extract

2 .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.
3. 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.

 

Other traditional mild curries with veggie and yogurt coconut combination to fall in love are :

• Taroroot yogurt curry – video link – Here
• Indian cucumber with yogurt curry
• Raw mango with yogurt

Hope you would enjoy making this Cheera thandu curry / Amaranth Stem Curry.

Meena