Urulai Keeri Varuval Potato Amaranth fry is not a typical dish you would find. This is a combination that came about because of limited resources LoL. I had little bit of Amaranth leaves and some potatoes left in my pantry and I mixed these to come up with a dry curry for lunch. The combination turned out to be very good. This does look similar to Aloo Methi, a very popular stir fry made with Potatoes and fenugreek leaves.
Potato Amaranth fry is a simple yet delicious stir fry that can be prepared for everyday lunch. It is a perfect side for any Indian meal. Check out these recipes for simple sides Roasted Baby Potatoes, Vendakkai Thoran.
Amaranth is the common name for more than 60 different species of amaranthus. Amaranth varies in flower, leaf, and stem color with a range of striking spectrum of green to maroon to crimson. The amaranth seeds are gluten-free and because of the high proteins, minerals and vitamins present in amaranth seeds, these ancient cultures depended on the grain as a major staple diet.
While doing my internet research, I came across this great article in paticheri by very talented Deepa. Do check out her page for some beautiful stories and facts about this beautiful green. Reminded me of the way we bought vegetables from street vendors that go house-to-house.
Can another green be used in place of Amaranth?
Yes, any type of amaranth leaves can be used in this recipe. Depending in the type of amaranth being used, the color of the dish may change slightly.
Urulai Keeri Varuval | Potato Amaranth fry
Ingredients
- 3 cups packed Amaranth leaves Thankdu Keerai
- 4-6 medium potatoes chopped
- 2 -3 tablespoons oil use oil of choice
- 1 teaspoon mustard seeds
- 2 tsp urad dal
- 1-2 red chilis broken in 2
- Curry leaves
- Hing/Asafetida
- Salt to taste
Instructions
- Wash the amaranth leaves thoroughly and cut off the ends .
- Chop the greens and the tender part of the stems. Keep it aside.
- Heat the oil in a heavy bottomed pan and the mustard seeds. Once it starts to splutter add in the urad dal. LEt the dal turn golden brown.
- Now add in the turmeric powder, asafetida, curry leaves and dried red chillies and saute for 3-4 seconds ( make sure not to burns the spices)
- Add the chopped potatoes and give it a quick stir to mix. Sprinkle little water then cover and cook over low heat for
- 6-7 minutes and without cover for upto 5 minutes.
- Let the potatoes cook to almost tender and start crisping.
- Now add in the chopped amaranth leaves to the pan with the potatoes.
- Give it a quick stir and let it cook over medium heat for 3-5 minutes. Sprinkle some water and if the mix is too dry, don’t add too much.
- Once done remove from heat and serve hot with rotis or rice.
If you try this version of Potato curry, drop a word to let me know how you liked it. Share pictures with the hashtag #amomscookbook in social media. You can follow me. on Facebook, Pinterest and Instagram for more such recipes and food photography. Don’t forget to comment and rate the recipe here.
