The Greens or Keerai as they are called in Tamil , are a part and parcel of daily menu in most homes . In the olden days, most homes , had a backyard , and a variety of greens were grownfor own consumption. The Keerai , adds rich iron content to the dishes ,anti oxidants and is nutrient dense . There are a variety of Greens (keerais ) belonging to the the Tamilnadu region . Some the popular ones are Arai keerai , Siru keerai , Mullai keerai, Manathakkali keerai , Ponnangani keerai , Thoodhvalai , Pasalai keerai , Pulicha keerai and more . All these greens ( keerai) can be used to make koottus , sundal or masiyal .
Wash the Keerai well after buying them . They contain lots of dirt . Rinse them 4 to 5 times . Chop off the roots and destalk them . The greens remain fresh for a day or two , unless refrigerated.
Try to use fresh greens in all dishes to retain the nutrients.
Ingredients
Ingredients
- Methi leaves 2 bunches
- Coconut grated 1/2 cup
- Cumin seeds 1/2 teaspoon
- Dried red chilies 3
- Salt 1/2 teaspoon
- Sesame oil 2 teaspoons
- Mustard 1/2 teaspoon
- Urad dal 1/2 teaspoon
Method
Method
- Par boil or steam the greens, which are destalked and cleaned . When they become three fourths soft , add salt and mix well .
- Grind the coconut ,red chilies and cumin seeds to a smooth paste adding 1/4 cup of water . Add the paste to the greens and mix well .
- Cook on low heat for a minute of two
- Season with mustard and urad dal and serve hot with rice .
