Photos and Recipes of Keerai

Ingredients:

1 bunch - seru keerai
2 onion
2 green chilly or 2 red chilly
1 tomato
salt
1 sp oil
1/2 sp mustard seeds
1/2 sp udad dal

Method:

Wash and clean keerai.
Chop well and keep aside.
Cut tomato and onion.
In a pan make seasoning.
Add onion and tomato. Fry well.
Add salt and mix well.
Allow it to cook.
Now add chopped keerai in that.
Just close the lid.
Dont add water. This is dry curry.
Stir now and then.
Remove from the fire and serve with lunch as side dish.

I have already given Plain Mulai keerai Mesiyal . so giving the link here. Now here is the spicy type.

Ingredients:

1 bunch - Mulai keerai
1 onion
2 tomato
2 - 3 garlic optional
2 red chilly
salt
1 sp oil
1/2 sp mustard seeds
1/2 sp udad dal

Method:

Wash and clean keerai.
Chop well and keep aside.
Cut tomato and onion.
In a pan make seasoning.
Add onion and tomato. Fry well.
Add salt and mix well.
Allow it to cook.
Now add chopped keerai in that.
Add 1/2 cup water and mash the keerai.
Just close the lid.
Stir now and then.
Remove from the fire and serve with lunch as side dish.
Or you can mix rice with this.

Dear Krishnaamma

Thanks for the good job done with posting your recipes. It would be so interesting if you could post some pictures of the different type of "keerai" that you have. That is before cooked.Here we are familiar with a few types of "keerai". Monday's is usually "keerai" for tamil families while the hindi families call the same "bhaajji". In English we call it herbs - we have red herbs, green herbs, watercress, semsoor (strong smelling), methi herbs we also cook spinach in the same way (palak). The normal way to cook it is braising it with onion, garlic and dried red chillies. Sometimes we add one chopped tomato. There are some varieties of sour herbs that we add to dhall and then call it sour dhall.

Regards Neesha

Originally Posted by Neesha

Dear Krishnaamma

Thanks for the good job done with posting your recipes. It would be so interesting if you could post some pictures of the different type of "keerai" that you have. That is before cooked.Here we are familiar with a few types of "keerai". Monday's is usually "keerai" for tamil families while the hindi families call the same "bhaajji". In English we call it herbs - we have red herbs, green herbs, watercress, semsoor (strong smelling), methi herbs we also cook spinach in the same way (palak). The normal way to cook it is braising it with onion, garlic and dried red chillies. Sometimes we add one chopped tomato. There are some varieties of sour herbs that we add to dhall and then call it sour dhall.

Regards Neesha

Hi Neesha,

Welcome to this thread. I am getting first feed back to this thread. let me try to put photos of keerai varities. Thanks for your post. keep in touch.

Nice Keerai recipes. We all like keerai at home.
One doubt, they say we should not buy keerai in rainy season. is it true ? and why ?

Hi Swarna latha,

Just now saw your 'potri' and replied for that. I enjoyed that potri . (You see my reply there. )And here you are. 100 years for you. May God Bless you.

Yes generally people say like that. Because of rain they will grow well. but it is a belif that there will be no strength in that. My grand mother also tell like that. so I wont buy.

HI ladies,

I am putting some keerai photos as per your request. I collected these photos from many sites. and to them. I took these photos from many threads so that I could not thank each and everybody seperately. So so much ladies.

Pasalai Keerai - Paalak