KEERAI THANDU PITLAI

Tender stem of thandu keerai.
U have to peel the skin first (the red layer)  and cut to small pieces.
If u get bunch (5 sticks)  ,u just get a cup of clean chopped stem .so u can add rajma , chickpea, etc to this . But soak over night.

NEEDED
Tender keerai thandu- 1 bunch( clean and chop)
Toovar dal - 1/2 cup
Turmeric powder
Hing
Salt
Curry leaves
Tamarind water - 1 cup

TO GRIND
1 tbsp coconut
1tsp jeera
1tsp dhaniya
2 red chilly
( Adjust ingredients to Ur taste)
Grind to a paste adding little water.

METHOD
Pressure cook toovar dal and the keerai stem .( Add water as required ,stem should not get mashed)
If using  rajma pressure cook that also.
Keep aside .
In a wok , temper mustard and add the tamarind water.
Add the ground paste .
Cook  for few minutes.
Add the pressure cooked dal and keerai thandu ( with that water).
Add salt , hing ,turmeric powder and cook for few minutes .
See the consistency , if thick add little water .
Add the curry leaves and remove .
Good with rice.

MANATHAKKALI KEERAI

THIS KEERAI IS LITTLE BITTER IN TASTE , BUT VERY GOOD FOR THE UTERUS .

NEEDED
1 Bunch - manathakali keerai
1/4 cup - yellow moong
Little grated coconut
1tsp - oil
1tsp - mustard
1/2 tsp - urad dal
1 red chilly
Salt

METHOD
Clean,  chop and wash the keerai.
Pressure cook adding yellow moong .( 2 whistle)
Remove and keep aside.
In a wok add 1 tsp oil and temper mustard , urad dal, red chilly.
Add the cooked keerai dal.
Add coconut , salt .
(Add little jaggery (optional))
Cook for 2 min and remove .

SARSO KA SAAG, MAKKAI KI ROTI

NEEDED

FOR MAKKAI KI ROTI

makkai ka atta - 1 cup

Wheat flour - 1 cup

Salt

Lukewarm Water as required

2 tsp oil 

In a bowl add makkai atta , wheat flour,  salt.

Add luke warm water little by little and knead to a soft dough .

Then make small size roti .(dont make big size , it will break .) 

serve hot with butter.

FOR SARSO KA SAAG

Rai bajji, sarso(mustard leaves) - 1 bunch 

Palak- 1/2 bunch 

Saunf - 2tsp 

Oil - 3 tsp 

Green chilly 3 - 4

 Big piece ginger( or 2 tsp ginger paste)

Salt 

Hing

Turmeric powder

Butter

METHOD

• Clean and wash the sarso and palak.
• Blench the palak and sarso.
• (Add the palak and sarso in boiling water and cook for few minutes. )
• Drain the water and keep aside,  ( palak stock),. U can use this water in this later.
• Now grind the sarso palak , ginger and green chilly.
• In a pan add 3 tsp oil and temper saunf.
• Add the ground palak sarso paste .
• Add hing , turmeric. 
• Add the palak stock.
• Cook for few minutes , squeeze 1/2 tsp lemon . ( this retains the color )
• remove and serve hot topped with butter.

AHATHI KEERAI

NEEDED:

Agathi keerai- chopped
Moong dal- 1 tbsp
Grated coconut- little
Hing
Turmeric powder
Salt
1/2 tsp jaggery
1 tsp oil,  mustard
1 red chilly- broken

METHOD

• In a wok temper mustard,  red chilly  . Add the moong dal  and keerai. 
• Add enough water.
• Add salt , hing,  turmeric powder.  
• Close the lid and cook on a medium flame. 
• Check whether the dal and kerrai are cooked. 
• Remove the lid, and cook till there is no water. 
• (The keerai should be dry) 
• Then add 1/ 2 tsp jaggery , and coconut.  
• Stir well , cook for 2 minutes and remove.

PONAGANI KEERAI KUZHAMBU

NEEDED:

Ponnagani keerai - finely chopped
Onion-  1 chopped
Tamarind water
Toovar dal - 1 /2  cup
Hing
Turmeric powder
Salt
Sambar powder
1/2 tsp jaggery
1 tsp oil, mustard

METHOD

• Wash nicely the keerai and in a bowl . Add the chopped onion to the keerai . Add little water.
• Take another bowl and put toovar dal, turmeric powder  . Pour water as required.  
• Arrange both in a cooker and pressure cook leaving 2 - 3 whistle.
• Remove and keep aside.
• In a wok temper mustard and add tamarind water.  
• When it boils add the cooked keerai .
• Add salt , sambar powder,  hing . 
• Cook for few minutes. 
• Then add the cooked toovar dal.  
• Add 1/2 tsp jaggery.  
• Bring it to a boil, add curry leaves and remove.

MASALA PULICHA KEERAI

NEEDED:
pulichakeerai- 1 handful  - chopped
1 tbsp channa dal /kadalai parupu
1 big onion - roughly chopped
salt
hing
haldi
garam masala
oil, mustard,  jeera

METHOD:
pressure cook the keerai & channa dal tog . add water as req so that the channa doesnt get mashed.
then temper mustard , jeera  in 2 tsp oil& add the onion.
fry till golden brown & add the cooked keerai channa.
add salt , hing, haldi , garam masala.
add 1/2 tsp sugar . cook for few min & remove.

CHAWLI KEERAI

NEEDED:

chawli keerai- 1  bunch. ( discard the bottem part and  chop)
moong dal - 1/4 cup
haldi
hing
salt to taste
tempering: 1 tsp  mustard,2  red chilly , 2 tsp oil,

METHOD:

• pressure cook  the keerai , moong dal tog.  leave 2 -3 whistle .remove and  keep aside .
• temper mustard , red chilly  in 2 tsp oil , and add the cooked  keerai .
• add salt , haldi , hing . add water if req .
• slightly mash the keerai  using masher.
• cook for few min and remove.

NOTE :
can also add little coconut (grated ) to the keerai.

SIMPLE PALAK SUBJEE

                                   
                                     

NEEDED:

1 bunch palak - chopped
1/4 cup moong dal
1 tsp oil, 1 tsp mustard , jeera, 2 red chilly
Haldi
Hing
Salt

Method:

• Pressure cook moong dal & palak.
• Temper mustard , jeera, red chilly.
• Then add the cooked palak moong.
• Add salt, hing, haldi.
• Bring it to a boil & remove.