Mulai keerai poriyal - Preparation time 15 mins
One of the health recipe that mom used to make. If you want to consume more amount of keerai then making keerai poriyal is the best and only option.
Ingredients:-
Mulai keerai - 1 bunch (Remove the root, infected leaves, wash and chop finely)
Split moong dhal - 2 tbsp
Salt - to taste
Red chili - 2
Mustard - 1/4 tsp
Urad dhal - 1 tbsp
Sesame oil - 1/4 tsp
Water - to cook keerai.
Small onion - 6 (finely chopped)
Grated coconut - 1 tbsp
Preparation method:-
Boil required amount of water (i.e when chopped mulai keerai is added it should not immersed fully or 1/2 cup) along with salt and washed split moong dhal.
When water starts boiling add chopped greens and boil till the stems are cooked softly because it will take more time than leaves.
While cooking any keerai (greens) don't cover the vessel with lid else the greens will loose the fresh green colour and because brownish green.
If more water is remaining drain it and use for making soup/rasam/sambar.
In a kadai heat oil, add mustard to splutter, urad dhal to golden brown colour and red chili. Sortae for few seconds and add chopped small onion and cook. Add the boiled keerai and grated coconut to kadai.
When the keerai's little water is absorbed switch of the flame and transfer immediately to serving bowl to preserve the colour.
You can mix this with white rice and take. Also goes well with rasam or curd rice.
One of the health recipe that mom used to make. If you want to consume more amount of keerai then making keerai poriyal is the best and only option.
Ingredients:-
Mulai keerai - 1 bunch (Remove the root, infected leaves, wash and chop finely)
Split moong dhal - 2 tbsp
Salt - to taste
Red chili - 2
Mustard - 1/4 tsp
Urad dhal - 1 tbsp
Sesame oil - 1/4 tsp
Water - to cook keerai.
Small onion - 6 (finely chopped)
Grated coconut - 1 tbsp
Preparation method:-
Boil required amount of water (i.e when chopped mulai keerai is added it should not immersed fully or 1/2 cup) along with salt and washed split moong dhal.
When water starts boiling add chopped greens and boil till the stems are cooked softly because it will take more time than leaves.
While cooking any keerai (greens) don't cover the vessel with lid else the greens will loose the fresh green colour and because brownish green.
If more water is remaining drain it and use for making soup/rasam/sambar.
In a kadai heat oil, add mustard to splutter, urad dhal to golden brown colour and red chili. Sortae for few seconds and add chopped small onion and cook. Add the boiled keerai and grated coconut to kadai.
When the keerai's little water is absorbed switch of the flame and transfer immediately to serving bowl to preserve the colour.
You can mix this with white rice and take. Also goes well with rasam or curd rice.
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