Traditional wisdom regards amaranth leaves as a cooling green, valued for easing digestive discomfort and helping prevent dehydration. In many Tamil households, arai keerai masiyal remains a trusted postpartum dish, supporting recovery and iron intake through simple, effective cooking.
How to use simply: For everyday use, chopped leaves can be sautéed briefly with chana dal, turmeric, and salt, then tempered with mustard seeds for a quick meal, or added to dals, soups, and stir-fries at the last few minutes of cooking to retain colour and nutrients. They also work well in soft parathas when mixed into wheat dough and cooked with minimal oil, offering a wholesome, ready-to-eat option. Thotakura vadiyalu curry is another quick and flavourful option.( see my next post for the recipe)
Tip: Amaranth leaves shrink when cooked, so use them generously.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
No comments:
Post a Comment