Manthakkali Keerai has lots and lots of medicinal value. Tastes good with Uppu Paruppu (Dal) and rasam.
We grow this Keerai in our farm and so weekly once we make it a practice to cook this recipe due to its medicinal value
We grow this Keerai in our farm and so weekly once we make it a practice to cook this recipe due to its medicinal value
Ingredients
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Channa Dal
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Method:
1. Clean Keerai by separating the leaves. Remove thick stems and flowers. You can add the berries.
2. Wash the leaves and cut them. Cut the Shallots into two. Do not cut the shallots into fine pieces.
3. Heat oil in a kadai. Add Mustard seeds. When the seeds splutter add urad dal and channa dal. Allow them to turn to light brow colour.
4. Now add shallots, red chilli and sauté.
5. When the onion is translucent add the Keerai.
6. Add little salt as keerai gets reduced in its size when cooked. No need to add water.
7. Finally when all the water evaporates, add coconut gratings, saute once and switch off the stove.
1. Clean Keerai by separating the leaves. Remove thick stems and flowers. You can add the berries.
2. Wash the leaves and cut them. Cut the Shallots into two. Do not cut the shallots into fine pieces.
3. Heat oil in a kadai. Add Mustard seeds. When the seeds splutter add urad dal and channa dal. Allow them to turn to light brow colour.
4. Now add shallots, red chilli and sauté.
5. When the onion is translucent add the Keerai.
6. Add little salt as keerai gets reduced in its size when cooked. No need to add water.
7. Finally when all the water evaporates, add coconut gratings, saute once and switch off the stove.
