Keerai / Palak Stir Fry

When I was a chottu mottu kid, I used to runaway from my quota of greens. Now I think this is applicable with everyone. We hate our greens, and moms used to just beg around with us and when frustrated they just stuff them inside our mouths. My mom however preferred the latter, no begging and cajoling, just stuffing and me crying around for the next 15 mins.

Grown-up and now a responsible home-maker cum working woman, I do not walk away from greens and they have become a regular part of my grocery bag. Just see how time changes. These days when mom comes with me for grocery shopping, she just laughs out when I run towards fresh greens and I would be glaring at her saying the words "Unga mind voice kekudu ma" (I hear ur mind voice mom). The wholesome greeny truth is that consuming keerai aka greens on a regular basis is good for health. One which has sinked in only after I have become the lady of the house.

This stir fry is a simple one fit for kids as the ingredients added masks the flavor of the greens, the most hated by kids.

~*What U Need*~
Any kind of Palak / Keerai - 1 bunch
Shallots - 1/4 kg
Grated coconut - 1/4 cup
Urad dhal - 1 tbsp
Green chilli(Medium) - 2
Salt - to taste
Mustard seeds - 1tsp
Curry leaves - 1 sprig
Oil - 2 tbsps

How I Made it:
Peel the skin of the Pearl Onions and slice it thinly. Chop the palak finely. Heat Oil in a kadai. Add the mustard seeds and allow to splutter. Next add the curry leaves and the urad dhal. When the dhal has browned, add the green chillies and fry well. Add the shallots and saute till transparent. Add salt and mix well
Add the chopped leaves and saute well. The total quantity of the leaves will reduce to half. When the leaves have cooked, add the grated coconut and combine well. Cook in medium for 3 mins and then turn off the flame.

Serve with rice !!!


So thats it Folks...
With Love,

Signs off!!!

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Keerai dosai with Tomato Chutney

As I had already told you, I love greens and so does Mr. A. So whenever I go to the market, if I find anything fresh and green, I just get a bunch with no thought about the already residing veggies in my pantry. When I return home and check my fridge, I will have to thrust the greens in due to lack of space… Ooof me and my bizarre greens craziness. So I was left with a whole bunch even after making Keerai saadam for lunch today. So cleaned, chopped and dumped them into the dosa batter.
I served the dosa with tomato chutney and we loved the combination.

~*What U need*~
For the Keerai Dosai
Dosa batter – as needed
Greens / Keerai – a bunch

For the tomato chutney
Onions(Large) – 1
Tomatoes(Medium) – 2
Dried Red chillies – 2
Grated Coconut – 3 tbsp
Tamarind – a small piece
Urad dhal – 1 tsp
Cumin / Jeera seeds – ½ tsp
Curry leaves – 1 sprig
Oil – 2 tbsp
Salt – to taste
Water – as needed

How I made

The tomato chutney:
Chop the onions and tomatoes.
Heat oil in a tawa. Add the urad dhal and allow to brown. Add the red chillis and allow to blacken.
Remove the urad dhal and red chillis. This is to make sure that they are not over-cooked.
Add the cumin seeds and curry leaves and allow to splutter.
Now add the onions and sauté till golden brown.
When done add the tomatoes and tamarind and fry well. Add salt to taste.
When the mixture is cooked well, add the grated coconut and combine well. Cook for 2-3 minutes.
Cool the mixture to room temperature and blend well to chutney consistency adding water as required.

The keerai dosai
Chop the greens and mix it with the dosa batter.

Combine well.

Make dosas from this batter. You can also sprinkle finely chopped onions on top of the dosas as in making uthappams.

Serve hot hot!!!

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A double bonanza with Greens (/Keerai)

My fridge is stocked with all sorts of Greens. Coriander, Mint, methi leaves, Palak leaves. Name it and I can find it there. With lots of greens available in my fridge, I had no other option but to make a healthy keerai saadam. I usually make the keerai kadaisal and then mix it with boiled rice. So onto the recipe


Greens Mash / Keerai Kadaisal:

~*Ingredients*~
Any type of greens – 1 bunch. Palak is the best option.
Sambar paruppu / Toor Dhal– ½ glass
Garlic – 4-5 cloves
Asafoetida powder – a pinch
Salt to taste
Turmeric powder

For tempering:
Curry leaves – 1 sprig
Dried red chillies – 1 or 2
Fenugreek seeds – 6
Mustard seeds
Oil

The Making:
Clean the dhal well.
In a pressure cooker, add the dhal, garlic, Asafoetida powder, salt and turmeric powder.
Pressure cook till mushy (3 whistles).
Meanwhile, chop the greens. Heat 1 tablespoon oil in a tawa and add the greens and fry till the leaves have reduced and cooked.
Add the cooked leaves to the dhal and mix well. Cook for 5 mins. This mixture will be leafy and if you want it to be smooth, blend till the required consistency in a mixie.
In a pan, heat oil. Add the mustard seeds and allow it to splutter. Then add the curry leaves, fenugreek seeds and red chillies. Add this to the greens mash.
This can served as a side dish for chapathis/rice.

Keerai saadam:

~*Ingredients*~
Keerai kadaisal – 1 cup
Raw Rice – ½ cup
Salt

The Making:
Boil the rice and drain the water. Mix the rice with the keerai kadaisal. Add salt to taste.
Serve hot with pickle.

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