All the leafy vegetables (Keerai) are very easy to cook. And they have high nutrition value. They are easily digestible if cooked well. All the Keerai recipes go very well Rice and Sambar.
Siru Keerai (Amaranthus) – 1 bundle (150 GMs)
Oil – 1 tbsp
Mustard Seed – ½ tsp
Urad Dal – 1 tsp
Onion – 1 (finely chopped)
Curry Leaves – from 1 twig
Water – 2 cups
Sugar – 1 pinch
Salt to taste
Ingredients to grind:
Coconut – 4 tbsp (1/2 cup)
Cumin Seed – ¾ tsp
Garlic Pods – 3
Onion – ½ (chopped)
Red Chilli – 2 or 3
Wash the Siru Keerai 3 to 4 times to remove all the mud particles. Drain the water. Chop them finely and keep aside.
Grind all the ingredients in the “To Grind” column a small mixer jar with little water to a fine paste.
Heat the Oil in a pan. Add Mustard Seeds and Urad Dal. Once they start spluttering, add the Onion and Curry leaves.
Saute them till the Onion becomes translucent. Add 2 cups of water and a pinch of Sugar to it. Sugar retains the color of the Keerai. Add a little Salt.
When it comes to a boil, add chopped Siru Keerai. Mix well. Cover with a lid and simmer for 2 to 3 minutes. Turn / flip the keerai and simmer for another 2 to 3 minutes.
Add the Ground Coconut paste. Mix well. Adjsut Salt. Simmer for another 2 to 3 minutes in medium flame.
Transfer to a serving bowl.
Don’t overcook the green leafy vegetables since the taste tends to differ if overcooked.