Ingredients:

• Chopped keerai(Any)‐ 3 cups
• Milk‐ ½ cup
• Cumin seeds‐ ½ tsp
• Green chilli‐1
• Tamarind‐ a lime size

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Ingredients:

• Fresh Greens – 2 cups (washed and chopped),
• Toor dal – 1 cup,
• Onion – 2 (Finely chopped),
• Toamto – 1 (Finely chopped),
• Red dry chilly – 2 ,
• Asefeotida powder – 1/2 tsp,
• Mustard seeds – 1 tsp,
• Cumin seeds – 1 tsp,
• Turmeric powder – 1 tsp,
• Red chilly powder – 1 tsp (as per taste),
• Grated coconut – 1/2 cup,
• Salt – as per taste,
• Oil – for frying.

Method:

• Grind together grated coconut and 1/2 tsp cumin seeds in to fine paste.
• Heat oil in pressure cooker, add the mustard seeds, remaining cumin seeds and saute till splatter.
• Add the onions, dry chilly, asefeotida and saute till transparent.
• Now add the tomatoes and saute for 2 mins. Add the dal and saute a min.
• Put the greens, turmeric powder, red chilly powder, salt and saute. Add water till the greens sink and close the lid.
• Put in high flame and cook for 2 whistles, simmer and cook for 1 whistle.
• After done, open the lid and adjust the taste and add the coconut paste and boil for 2mins till the curry consistency.
• Serve with hot with plain rice or chapathi
• I am Sending this Recipe To” Viki’s  Side Dish for Chapathi” Event

Ingredients:

• Spinach – 3 cups
• Toor dal – 1/2 cup
• Red chillies – 4
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1 tsp
• Oil – 2 tsp
• Salt to taste

Method :

• Pressure cook dal
• Boil water and add spinach to it, remove from heat and keep it aside for 2 to 3 mins. You can see the spinach cooked
• Drain water from the spinach
• Heat oil in a kadai and add mustard seeds
• Once they splutter, add cumin seeds, urad dal and channa dal
• Fry them till they become golden brown
• Now add the red chillies
• Add the spinach to it and toss for a few seconds
• Add the cooked dal and some water. Combine them, allow it to boil and remove from heat
• Serve Hot with Rice

Ingredients:

• 2 bunches spinach, chopped
• 2 tbsp oil
• 1/2 tsp fennel seeds
• 1/2 tsp mustard
• 1 med. Onion, chopped
• 2 green chillies, slit lengthwise
• 10-15 garlic cloves, Peeled
• 2 tomatoes, chopped
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt and pepper to taste
• 1/2 cup fresh/frozen coconut

Method:

• Put grated coconut in a blender.
• Add 1/4 cup warm water and grind to a smooth paste. Keep aside.
• Heat oil in a pan. Add mustard and fennel seed. When the mustard seeds splutter, add chopped onions, peeled garlic and green chillies. Saute till the onions turn translucent.
• Add chopped tomatoes, red chilli powder, coriander powder, salt, pepper and cook until tomatoes become soft.
• Add chopped spinach and mix well. Cook until spinach is soft.
• Add ground coconut paste and mix well. Cover and simmer for 10 minutes.
• Add garam masala powder and mix well.
• Serve hot along with any Indian flatbread or as a side dish with rice.

Ingredients:

• Palak 2 cups(chopped)
• Kasuri menthi 4-5 tbsp
• Onions 2
• Panner 10-15 small cubes
• Zeera 1 tbsp
• Cinnamon 1
• Clove 1
• Garam masala 1/2 tbsp
• Red chilli powder 1/4 tbsp
• Ginger garlic paste 1/2 tbsp
• Lemon juice 2tbsp

Method:

• Chop onions and fry till onions turn pink in colour.Cool it and grind to a fine paste
• Blanch palak and kasuri menthi and grind it to smooth paste.
• Deep fry panner cubes and keep aside.
• Heat oil add clove,Cinnamon,zeera and ginger garlic paste.Saute till ginger garlic paste is cooked.
• Add brown onion paste and saute till oil comes out.
• Add salt,garam masala powder and red chilly powder.Saute for 2 mins.
• Then add palak paste and if needed add little water.
• Cook on a low flame for 3-4mins and add panner cubes
• Cook till gravy is little thick.
• Just before serving add lemon juice.

• Make a habit of eating Keerai(Greens) atleast twice a week.
• Nutritional value of Keerai(Greens) is twenty times more than in other vegetables.
• Keerai(Greens) is a valuable source of nutrients, rich in iron, calcium, vitamin A, anti-oxidants and veg proteins. Some leaves are believed to keep blood sugar levels low.
• Siru Keerai (Tropical Amaranthus):



• Ponnanganni Keerai :



• Ponnanganni Keerai – Pink:



• Pasalai Keerai(Spinach):



• Paruppu Keerai:



• Mulai keerai:



• Manathakkaali Keerai:



• Drumstick Leaves (Murungai Keerai:



• Arai Keerai:(Amaranthus Tritis)



• Agathi Keerai: