Tuesday, May 6, 2014

Keerai Thuvatal


Keerai - 3 cups chopped (You can use any type of spinach,usually this recipe is good with agathi keerai,but i  tried this with kale which resembles some what like agathi keerai)
Onion - 1
Green Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida Powder – a pinch
Salt - 1/2 teaspoon


Remove the keerai from its stem. Chop onion and green chillies finely.
In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and asafoetida powder and fry till the urad dhal turns light brown. Add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well along with salt. Close with lid and cook on low flame till it is cooked. Add coconut gratings and stir fry till all mixed well.

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