Keerai Poriyal

Ingredients:

Keerai ( cut ) - 2 cups (Arai  Keerai)

Onion – 1 no

Oil : 4 spoon
Black gram dal : ½ spoon
Mustard : ½ spoon
Salt : as needed

To Grind:

Red chilli – 4 nos

Turmeric powder- ¼ tsp

Cumin seeds – ½ tsp

Garliic – 2 pods

Coconut  - ¼ cup 

            Grind Coarsely the above ingredients.

 Method:

Heat oil in a frying pan.
Add mustard and black gram dal , When mustard splutters, add onion and fry  for a minute.

Then add  keerai  and sprinkle some water and cook in low flame for 5 minutes.

Then add grinded masala and salt and cook till the raw smell disappear.

 Keerai poriyal is ready and serve with rice.

Keerai Masiyal Recipe

Ingredients: 

Keerai- 1 bunch -  Mulai Keerai (amaranth leaves) or Arai keerai

Small onion – 4nos

Tomato – 1 no

Cumin seeds – ½ tsp

Asafoetida – a pinch
Garlic flakes- 4 nos
Green chillies – 4 nos
Salt – ½ teaspoon

For seasoning:

Oil – 1 tsp

Mustard seeds – ½ tsp

Urud dal – ½ tsp

Small onion – 2 nos (chopped finely)

Curry leaves - few

Method:

1. Remove the roots and wash the keerai thoroughly.

2. Place the keerai in a thick bottomed vessel and add onion, garlic, green  chillies, cumin seeds, asafoetida and tomato with little water.

3. Cook the keerai in slow flame

4. When the keerai is cooked add salt and mash it finely with wooden matthu or use mixie, just grind for one round only.

5. Do seasoning the keerai and mix well.

        Serve it with rice.