To begin making the Keerai Thoran Recipe, wash and chop the leaves and prep all the remaining ingredients
Into a pressure cooker, add the chopped amaranthus leaves (keerai) along with a little salt and a tablespoon of water. Pressure cook the keerai for one whistle and turn off the heat.
Release the pressure immediately to retain the fresh green colours of the greens. You can do this by lifting the weight with a fork or by placing the pressure cooker under running water. Keep this aside.
Into a small jar of the mixer grinder add the coconut, cumin seeds and black pepper corns. Blend to make a coarse mixture without adding any water.
Preheat oil in pan on medium heat; add the mustard seeds and urad dal and allow it to crackle and the seeds to turn golden brown. Stir in the curry leaves, the ground coconut mixture and the cooked keerai.
Saute for a couple of minutes to combined all the Keerai and coconut mixture. Check the salt and add more the adjust the taste if required.
Turn off the heat and transfer the Keerai Thoran to a serving bowl and serve warm.
Serve the Keerai Thoran Recipe along with some Steamed Rice and Kerala Style Ulli Theeyal Recipe (Small Onions Roasted in Spicy Tamarind Recipe) for your lunch.
