We usually make keerai kadayal with Arai keerai.This time I tried with thandu keerai.It is a healthy recipe and simple to make. It goes well with rice. I had it along with Rice and for side dish I made bitter gourd fry.I love to have the rice mixed with the keerai kadayal.You can also have keerai kadayal as a side dish along with rice and sambar, pulikuzhambu.I saved the thandu(stalks) for preparing pulikuzhambu and made it today and had it along with Rice, sigapu poosanikai(red pumpkin/mathanga) poriyal and appalam.
Let’s see how to cook it.
Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 2
INGREDIENTS REQUIRED
Keerai – 1 bunch
small onions – 3
Garlic – 4
Green chillies – 2
Cumin seeds – 1 tsp
Tamarind – a small piece
Salt to taste
For Tempering
Gingelly oil – 1 tbsp
mustard seeds – 1/2 tsp
urad ddal – 1/2 tsp
Sliced shallots – 1/4 cup
Dried red chillies – 2( broken into pieces)
METHOD
1.Remove the leaves from the stalk and rinse them well in water. Add them to a pot along with small onions, garlic, green chillies, cumin seeds and tamarind piece.
2.Put the pot on the stove.Add little water, as the keerai itself will leave water.Cook on a medium flame for 10 mins until the greens get cooked.
Then switch off the flame.
3.You can mash them with a masher.I usually grind it into a smooth paste.Once it gets cool down add it to a movie jar and grind it.Add the ground paste to the pot.You can rinse the jar with little water and add it too.Add salt as required.Make the tempering with the ingredients given in For Tempering and add it to the greens.
Keerai kadaiyal is ready.
Serve with Rice.
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