Keerai thoran made using amaranthus leaves Recipe | Simple Vegetarian Method — Simple Lunch You Can Make Today

Hailing from the tropical coast of Kerala, this recipe blends coconut, curry leaves and coastal spice traditions. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Keerai thoran made using amaranthus leaves recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 4 key ingredients including amaranth leaves, coconut, mustard seeds, curry leaves. Each serving contains approximately 110 calories, with 6g of protein — making it a guilt-free addition to your diet.

Did you know? A Kerala stir-fry where iron-rich amaranth (cheera) is cooked with coconut. Fun fact: Amaranth is a pseudocereal with complete protein. Pro tip: Chop leaves finely for even cooking. Gluten-free and vegan. Often served with rice and fish curry. A traditional postpartum recovery dish due to high iron content.