Thandu Keerai Kootu/Keerai Kootu-

INGREDIENTS:

Thandu Keerai - 1 bunch

Shallots - 5

Garlic - 4

Moong dal/Paasi paruppu - 1/4 cup

Sambar powder -2 tsp

To grind:

Coconut piece - 1/4 cup grated

Rice flour -1 tsp

Water to grind

To temper:

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dal-2 tsp

Cumin seeds- 1 tsp

Ghee -1 Tbsp

METHOD:

1.Pressure cook moong dal,shallots and garlic for 3 to 4 whistles.

2.Soak Keerai in salt and turmeric water and wash it.

3.After pressure releases,add washed keerai to cooked dal.

4.Let keerai cook well.

                  

5.When it is cooked well,add masalas and salt.

6.Add ground coconut paste

7.When it boils ,add ghee and mix well.

8.Temper with the tempering ingredients.

9.Add it to keerai dal mixture and mix well.

Serve with rice and papad.

Keerai Masiyal

                       

INGREDIENTS:

Spinach -1 bunch 

Garlic - 4 flakes

Red chilly -1 or 2

Sesame Oil -1 Tbsp

Tamarind -1 small size or tamarind paste -2 tsp

Salt

To Temper:

Mustard -1/2 tsp

Urad dal - 1 tsp

Channa dal -1 tsp

METHOD:

1.Soak spinach in water filled with little turmeric and rock salt to remove the impurities.Then drain it and keep it aside.

2.Heat oil in a kadai and add red chilly and garlic.

3.Add Spinach leaves and cook .Dont close the  kadai while cooking spinach.

                

                       4.The spinach gets reduced and releases water.When its cooked fully keep it aside and let it                             cool.

                     5.In a mixie add the spinach and grind it with little salt and tamarind to a fine paste.

                      

6.Transfer to a bowl

7.Heat oil and add tempering ingredients

8.Mix tempering ingredients with ground spinach.

Serve with rice and papad.