Amaranths and coconut milk curry Recipe

Amaranth and Coconut Milk Curry Recipe

Amaranth (cholai), also known as cheera in Malayalam, is a popular green leafy vegetable. Its leaves are very nutritious and stir-fried with spices. In this recipe, I have focussed on the preparation of Amaranth leaves curry having coconut milk gravy. Mustard seeds (sarson), curry leaves (curry patta) and onions (pyaaz) have been used along with Amaranth leaves to deliver a spicy kick. These spices can be added according to taste. Thick coconut milk is used for gravy, as it gives a rich and dense flavour to the curry. The combination of Amaranth leaves and coconut milk is packed with loads of flavour. I have used Amaranth in this recipe, but any other green leafy vegetable (like spinach) can also be used to prepare the curry. This Amaranth and coconut milk curry is absolutely lip-smacking and tastes delightful when served with simple, plain rice.

If you are looking for more Malabar vegetarian recipe do check Drumstick and unripe mango curry, Spicy mashed potatoes.

How to makeĀ Amaranth and Coconut Milk Curry


Amaranths (cholai) 500 grams
Oil 2 table spoons
Mustard seeds (sarso ke dane) 1 tea spoon
Onion (payaz), chopped 1 medium
Ginger (adrakh), chopped 1 tea spoon
Green chillies (hari mirch), chopped 4 table spoons
Curry leaves (curry patta) 1 sprig
Black pepper (kali mirch) powder 1 tea spoon
Salt (namak) to taste
Coconut milk (1st extract) 1 cup


  • 1. Wash amaranths thoroughly and chop it fine.
  • 2. Heat oil in a pan and sprinkle mustard seeds.
  • 3. When they start sputtering, add onion, ginger, green chillies and curry leaves.
  • 4. Once onion becomes translucent, add chopped amaranths.
  • 5. Now add salt and pepper and let it cook for 7- 10 minutes or till amaranths becomes tender.
  • 6. Pour coconut milk and let it cook for 2-3 minutes.
  • 7. Immediately remove it from flame and serve with other gravies and rice.

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