Ingredients
Athi keerai/Agathi Keerai (a kind of Spinach) One cup, when de-stemmed
Coconut (grated) Half cup
Sugar/Jaggery 1 teaspoon
Green gram dal (paitham paruppu) 1 table spoon
Tur dal (tuvaram paruppu) 1 table spoon
Black gram dal (Ulutham paruppu) 2 teaspoon
Mustard (kadugu) 1 teaspoon
Red chillies 3-4
Oil 2 teaspoon
Sundaikkai Few
Salt To taste
Method
- De-stem Athi keerai/Agathi Keerai
- Soak Athi keerai/Agathi Keerai for five to ten minutes in water
- Boil green gram dal and tur dal to 3/4 level of cooking; keep aside
- Warm oil in pan, splitter mustard seeds, add black gram dal and red chillies until red
- Now add sundaikkai and fry until done
- Add Athikkirai and saute until cooked. Add salt to taste
- When nearly done, add the boiled dal and saute for a minute or two.
- Finally, add grated coconut, saute, add spoonful of sugar/jaggery and remove from fire
