Perandai Tamil name Perandai English name Adament creeper You can make thuvial with this. I have given the thuvial using this.
Keerai (Greens) Rice Ingredients: cooked Rice – 1 cup Any available keerai chopped – 2 cups ( mulai keerai, sirukeerai or araikeerai) Sambar Onion – 5 Nos Tomato – 1 No (option) Garlic flakes – 4 Nos Green Chillies – 2 Nos Sambar Powder - 2 teaspoons Turmeric powder – a pinch Ghee – 4 tablespoon Mustard – ½ teaspoon Urad dhal – 1 teaspoon Salt – 1 teaspoon or as per taste Method: Chop the onion. Slit the green chillies into two. Chop the tomatos finely. Crush the garlic. In a kadai put the ghee and make seasoning. Add chopped onion, green chillies, garlic and fry well. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder and salt and mix well. Add chopped greens and stir well. Reduce the heat and close with lid. Allow to cook for just two minutes. No need to add water. Open the lid and stir well and add the cooked rice. Mix gentely.Remove from the fire. Serve with potato chips.
Manathakkaali Keerai Kootu Ingredients: Manathakkaali Keerai – 1 bunch Yellow moong Dhal – ½ cup Coconut –1/2 cup Green chillies – 4 Cumin – 1 teaspoon Rice – 1 teaspoon Turmeric Power – a pinch Salt – ½ teaspoon or as per taste For seasoning: Coconut Oil – 1 - 2 teaspoon Mustard – ½ teaspoon Small onion – 2 Nos Method: Remove the leaves from the stem (stem should not be used – the stems are hard and give bitter taste). Wash and chop the greens. Cook the yellow moong dal along with turmeric and a spoon of oil till soft. In a pan make Season with mustard and small onion chopped finely. Add the chopped greens and cooked dal and cook on low flame. Grind coconut, green chillies, cumin seeds and rice to a fine paste and add to the Kootu and stir well. Note: this keerai is best for stomach ulcer and mouth ulcer. You have to add more coconut in this to avooid the bitter taste of the keerai.