Thursday, August 16, 2012

Keerai recipes

Keerai molaguttal / keerai kootu
Keerai                     1 large bunch
Moong or Tur dal    1/2 cup
Jeera                      1 spoon
Urad dal                 1 tsp
red chillies              1 or 2
Oil                           for tempering

Preparation Method:
Thandu keerai (Amaranth)  is best for the recipe.
Clean, cut and boil the greens with some cumin seeds. Mash the cooked keerai nicely with a wooden masher (Maththu). Using a blender doesn’t give the same taste as the maththu. but can be done in the absence of masher.
Boil dal (half cup or less depending on the quantity of greens used)
Add to the mashed greens. Add salt.
In a spoon of oil fry urad dal, red chillies and a little coconut . Grind and add to the mixture.
Cook together for a few minutes.
Heat oil. Splutter mustard seeds and a red chilli and pour over the keerai masiyal.

Mor keerai

Molai keerai/arai keerai  1 bunch ( about 3 cups of loosely packed greens of any type)
coconut                           grated, 5 table spoons
green chillies                  1
cumin                              1/2 teaspoon
coconut oil                      1 tablespoon + 1 teaspoon
mustard                          1/2 teaspoon
Curd                               whipped
salt to taste

Rinse the greens very well and chop roughly

Grind coconut, chilli and cumin into a fine paste

In a heavy-pan add the greens and enough water to just immerse the greens, salt to taste
( add salt carefully - greens tend to shrink a lot and the quantity of the final dish reduces )
After the greens are cooked completely mash it well.
Add the ground paste and continue to cook for 3-4 minutes
Add the coconut oil
Finally add the tadka of mustard in coconut oil and sizzle over the cooked greens

Cool the dish completely and add the whipped yogurt just before serving.

Recipe Courtesy: Shalini Via dailysamayal.

Kadainja keerai / keerai masiyal

 Any variety of greens- mulaikeerai*, araikeerai* or thandu* - 1 large bunch cleaned and cut
Onion                          a few Sambar Onions or one large onion diced
Garlic flakes                3 or 4 peeled and crushed
Tomato                        1 ; cut into large pieces
Gren chillies                3 or 4 slit
Tur dal                         half cup
For tempering:
Oil                               a little
Mustard                      1/2 tsp

Clean and chop the greens.
Wash dal and boil it in water. When dal is half-cooked add all the other ingredients. Keep the vessel covered. periodically stir the contents. when the dal gets completely cooked transfer the ingredients to a large vessel and mash them together nicely using a Mathu (Curd churner pic)
If you want to use a blender carefully take out only the greens, chillies, tomato and garlic and mash them in the blender. For the dal use the back of a heavy spoon and make it into a smooth paste. Mix them together.
Heat oil, add mustard and when it splutters add it to the dal.

Note: onion and garlic can be avoided.

Keerai Sambar

The stems of Thandu keerai (Amaranth) are ideal for this. You can also add some keerai leaves along with the stems. Other keerais can also be used.

Tur dal                                 1/2 cup pressure cooked and mashed
Tamarind water                    from a small lemon sized ball
Sambar podi                        2 tsp
Curry leaves                        a sprig

For seasoning
Oil                                       1 tsp
Mustard                               1/2 tsp
asafoetida                           a pinch

Preparation Method:
Heat a little oil in a vessel and add cut keerai stems and leaves. Add tamarind water, sambar powder and salt. Boil till raw smell evaporates. Now add the dal and mix well. Boil for a few more minutes.
Heat oil and splutter mustard seeds, add asafoetida and curry leaves and pour over the sambar.

No comments:

Post a Comment