Ingredients
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1 bunch keerai
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30 garlic
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2 tbsp Cooking Oil
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5 no green chilli
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2gm Mustard
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5gm Urad
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as required Water
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2 Red Chilli
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as required Salt
Directions
Keerai thandu is a rich source of fiber and is very nutritious. You can use the tender stems of thandu keerai or mulai keerai (amaranth) for making this keerai thandu masiyal. It goes very well with rice.
Steps
|
1
Done
|
Wash the LeavesClean the keerai and wash with more water 3 to 4 times to remove soil and damaged leaves |
|
2
Done
|
Cook Green chilli and GarlicBoil 2 glass of water. Add garlic and chilli before adding keerai. So that it takes more time to cook well than keerai |
|
3
Done
|
Cooking KeeraiAfter cooking garlic and chilli add completely washed keerai and cook till the keerai become soft. Important note is that the color of the leaves should not change. Cooking time of keerai is maximum 5 mins. |
|
4
Done
|
Filter waterFilter water and keep it aside for later use and mash keerai along with required salt.(add little by little) |
|
5
Done
|
Mash keeraiMash keerai with masher at the maximum to get the smooth consistency, then add the keerai water to make the consistency and check the salt. |
|
6
Done
|
Now its tempering timeHeat 2 table spoon oil add mustard when it starts pop out add urad, red chilli and curry leaves and pour it on the keerai |
