Stir-Fried Amaranthus Leaves with Coconut

Name: Stir-Fried Amaranthus Leaves with Coconut (Keerai Thoran)
Cuisine: Indian
Ingredients: ½ cup fresh coconut; 1 tablespoon cumin seeds; 1 tablespoon whole black peppercorns; Kosher salt; 1 teaspoon coconut oil; ½ teaspoon mustard seeds; 1 teaspoon white urad dal (split); 2 sprigs curry leaves, roughly torn; 2 cups red amaranth leaves (or spinach leaves), finely chopped; 2 cups red amaranth leaves (or spinach leaves), finely chopped

Keerai Thoran

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

Keerai Thoran is a wholesome Kerala classic featuring amaranth leaves quickly stir-fried with grated coconut, mustard seeds, and curry leaves. Its earthy, comforting flavor and vibrant green color make it a nutritious side that reminds me of simple, healthy family meals in South India.

Ingredients

½ cup fresh coconut
1 tablespoon cumin seeds
1 tablespoon

Asia
India
Kerala
Side dish
Vegan

Method

In the small jar of the mixer grinder, add the coconut, cumin seeds, black peppercorns, and salt, to taste. Blend to make a coarse, dry mixture.

Preheat the oil in pan over medium heat. Add the mustard seeds and urad dal and cook until the seeds crackle and the dal turns golden