Sirukeerai kootu (Tropical Amaranth leaf gravy)

Sirukeerai kootu (Tropical Amaranth leaf gravy) - preparation time 20 to 25 mins 
Sirukeerai is rich in calcium and have anti inflammation properties. You can use the leaves and tender stems of this green. If the stem is hard it won't boil properly and will spoil the taste of the kootu. This green is rich in calcium

Ingredients:-
Sirukeeria - 2 cups (wash, remove the root and chopped well). 
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 cup (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Pepper - 1/4 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp
Cumin seed - ½ tsp  {Grind this with coconut and pepper make a paste}
Sesame oil - 1 tsp

Preparation method:-
Boil water with little cumin seed, turmeric, sambar powder and salt. When water boils add sirukeerai and cook till the greens are tender/cooked. 
Add cooked dhal to greens and boil.
In a tawa add mustard seed (it splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, etc) it can be used.
Add to boiling sirukeerai and paruppu kootu
Add coconut paste to kootu and serve with white rice and ghee. 
Sirukeerai kootu rice will goes well with spicy sepankizhangu or potato spicy dry curry or vazhakai poriyal.

Note: While cooking any greens don't cover the vessel with lid because greens color 
will become dark.