Chettinad Keerai Mandi Recipe With Amaranth Greens by Archana’s Kitchen

Chettinad Keerai Mandi Recipe With Amaranth Greens by Archana’s Kitchen


  • To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.

  • Collect one cup of mandi water by washing the raw rice and keep aside.

  • Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.

  • Add the dried red chillies and let it splutter.

  • Add the shallots, green chilly and saute until the onions turn translucent.

  • Add the amaranth greens, season with salt and saute until the greens wilts.

  • Add the mandi water and simmer for 2 minutes.

  • Now, add the coconut milk, bring it to a rolling boil and switch off the flame.

  • Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend.



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