Amaranth Thoran

Ingredients

• - 300g amaranth leaves (cheera)
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/2 cup fresh grated coconut
• - 2 green chillies
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. About Amaranth Thoran: Amaranth Thoran is the strikingly red-purple Kerala dry stir-fry of amaranth leaves (cheera) with fresh coconut and coconut oil. The naturally vibrant red colour combined with the coconut-spice technique produces one of the most visually beautiful and nutritionally exceptional thorans in the Kerala repertoire.
2. Follow the foundational thoran technique: See Beans Thoran (recipe id 578). Note: leafy thoran technique differs slightly — wilt leaves first before adding coconut mixture.
3. Gather ingredients: 300g amaranth leaves (called cheera in Malayalam, thandu keerai in Tamil), 1/2 cup fresh grated coconut, 2 tbsp coconut oil, 1 tsp mustard seeds, 2 dried red chillies, 1 sprig curry leaves, 2 finely chopped green chillies, 3 finely sliced shallots, 1/4 tsp turmeric, 1 tsp cumin seeds, salt to taste.
4. If red amaranth unavailable: Substitute with green amaranth (produces conventional green thoran) or spinach. Available at South Indian groceries (particularly during warmer months); Bengali groceries may also carry it.
5. Wash, strip, chop: Place leaves in a wide bowl of cold water. Gently swirl. Repeat 2-3 times until water runs clear (insufficient washing produces gritty thoran). Strip leaves from thick central stems, discarding tough lower stem portions but keeping tender upper stems with leaves. Roughly chop.
6. Make coconut mixture: In a wide bowl combine the grated coconut, turmeric, cumin seeds, chopped green chillies, and sliced shallots. Lightly pound or pulse briefly.
7. Tempering: Heat the coconut oil in a wide pan over medium-high heat. Add mustard seeds — wait for popping to slow.
8. Add remaining tempering: Add snapped dried red chillies and curry leaves. Stir for 5 seconds.
9. The critical leaf technique: Add chopped amaranth leaves directly to the tempering pan (NOT mixed with coconut yet — leafy thoran technique differs from beans). Add salt — about 3/4 tsp.
10. Wilt the leaves: Cook on medium heat for 2-3 minutes, tossing every 30 seconds. Leaves will dramatically reduce in volume — 300g reduces to about 1/3 of original.
11. Why this technique differs: Leafy vegetables release substantial moisture when wilted. Wilting must happen first, before adding coconut mixture, to avoid producing a wet thoran.
12. The colour transformation: As leaves wilt, natural red pigments release into cooking liquid, producing deep wine-coloured thoran. Hallmark of red amaranth thoran.
13. Add coconut mixture: Add to the wilted leaves. Toss thoroughly to coat.
14. Integrate: Cook 3 minutes on medium heat, tossing every 30 seconds. The coconut mixture should fully integrate.
15. Check consistency: Should look uniformly red-purple, with visible coconut throughout, minimal residual moisture. If still moist, continue 1-2 minutes on medium-high.
16. Final taste: Should taste mildly earthy (amaranth's natural character), sweet from coconut, gently warming.
17. Serve immediately: With rice. Essential at the Kerala sadya — provides crucial nutrition and visual contrast.
18. For pregnant women: Exceptionally rich in iron and folate — particularly important during pregnancy.
19. A nutritional note: More iron than spinach per 100g, exceptional vitamin C, calcium, folate, vitamin K, antioxidants. One of the most nutritionally dense vegetable preparations in Kerala cuisine.
20. Leftover storage: Fridge for 1 day only. Bright colour fades and leaves can become slightly slimy in storage. Best the day made.