This herb's leaf is 5 to 7 cm long and 1 to 1.5 cm wide.

vayalchulli keerai cut 4 cups
coconut grated 1/2 cup
green gram dhal or
tuar dhal cooked 1 cup
red chilli 1
Jeera 1 tsp
turmaric,salt,oil
tempering
mustard seeds 1tsp
urud dhal 1 tsp
curry leave

Cook the keerai in boiled turmaric salted water.Grind the coconut,red chilli and jeera.Add with cooked keerai with cooked dhal.Temper with mustard seeds,urud dhal and curry leave.Enjoy with rice or chappathi.