SIRU KEERAI
Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil
Method
Clean and wash the greens without mud.
Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
NOTE: CAN ADD SOME COOKED TOORDAL BEFORE MASHING.
Mash altogether to medium thick consistency.
Serve with hot ghee and hot rice.
SIRU KEERAI – OTHER TYPE
Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-5
Salt
Method
Clean and wash the greens without mud.
Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Remove from fire.
Add chopped small onions, close the lid for sometimes.
Mash well.
Serve with hot ghee and hot rice.
THANDANG KEERAI(AMARANTH SPINED)
Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil
Method
Clean and wash the greens without mud.
Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
Add ½ tsp coconut oil.
Mash altogether to medium thick consistency.
Serve with hot ghee and hot rice.
NOTE:CAN ADD SOME COOKED TOOR DAL BEFORE MASHING.
