Athi keerai/Agathi Keerai with Paruppu

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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
Source: NrisimhaPriya
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