VegetarianLunchSouth India
Thandu Keerai Puli Kuzhambu
Thandu Keerai Puli Kuzhambu is a vegetarian lunch from South India. It is made with amaranth leaves and tamarind. This recipe serves 4 and takes about 40 min. One serving has about 180 kcal, 8 g protein, 15 g carbs and 8 g fat.
Did you know? A tangy Tamil curry where amaranth greens (thandu keerai) are cooked in tamarind gravy. Amaranth is rich in iron and calcium. This dish is vegan and served with rice. Tempered with fenugreek seeds.
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- South India
- Calories
- 180 kcal
- Protein
- 8 g
- Style
- Healthy
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Level
- Easy
Ingredients (serves 4)
- 2 cups amaranth leaves
- 40 g tamarind
- 2 tbsp sesame oil
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 dried red chilli
- 10 curry leaves
- 1 onion
- 4 garlic
- 1 tomato (optional)
- ¼ tsp turmeric powder
- 1 tsp sambar powder
- ¾ tsp salt
- 0.13 tsp asafoetida
- 2 cups water
Contains: gluten, mustard and sesame. Most hing sold in India has wheat flour; use a gluten-free hing if needed.
