Photos and Recipes of Keerai

Ponnanganni Keerai (white variety)

 

Siru keerai

 

Arai Keerai

 

Mustard greens or kaddugu keerai or Sarason ka Saag

 

Black Nightshade or Manathakkali Keerai

 

Pulicha Keerai or Gonggura or Sorrel leaves

 

Sivappu mulai keerai

 

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.