Photos and Recipes of Keerai

Like vegetables, fruits, flowers we also use leaves for cooking. These varieties are famous dish in South India. 'Keerai' is very good for health and rich in iron. So we have to take keerai daily or atlest 3 days in a week. In this thread we are going to see many 'keerai' varieties and many recipes.

Ingredients:

1 bunch agathi keerai
1/2 cup coconut
2 tab sp yellow moong dal
1 tab sp jaggery - crushed
2 - 3 red chilly
1 sp oil
1 sp mustard seeds
1 sp udad dal
salt

Method:

Clean and wash agathi keerai.
In a pan make seasoning.
Put washed agathi keerai and mix well.
Just pour some water and add yellow moong dal.
Close the lid and let it cook for a while.
Add fresh coconut and salt.
Mix well. Add crushed jaggery and mix well.
Remove from the fire.
Your yummy curry is ready to serve.

Note: Generally we prepare this keerai on 'Dhuvathasai day'. We can take this curry once in 15 days only. And this is good for health.

Ingredients:

1 bunch Agathi keerai
1 onion finely chopped
2-3 green chillies cut into 2
1 teaspoon fenugreek seeds
3-4 curry leaves
1/2 - 3/4 cup coconut milk (thick)
1/4 sp turmeric powder
salt

Method:

Wash and drain the Agathi keerai.
Seperate the leaves and keep them aside.
Fill the pan with 2 -3 cups of water.
Add onion, green chillies, fenugreek seeds, curry leaves, salt and turmeric powder and heat.
Let the water boil and let it boil for about 5 minutes.
Let it be like that for a while.
Add coconut milk and stir.
Let it cook for a minute and add the Agathi leaves and switch off the heat.
It’s highly imperative that the Agathi leaves dont get cooked through.
Serve with hot rice or chappati.

Note: you can use coconut powder instead of coconut milk. This keerai is very good for health.

Ingredients:

Agathi Keerai - a small bunch
Onion - 1
Green Chillies - 2
Cumin seeds - 1 teaspoon
Coconut - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Salt

Method:

Wash and clean keerai.
Chop onions and green chilly finely.
In a pan put oil and make seasoning.
Add chopped onion and green chillies.
Fry for two minutes.
Add the keerai washed well.
Add salt and a cup of water.
Close with a lid and cook on low flame.
Grind the coconut into a fine paste and add to the keerai.
Mix well and allow to boil for further two to three minutes.
Mix well.
Remove from the fire.
Serve with hot rice.

Note:This is very good for healing the sour in mouth and tongue. You can add extra water and drain the liquid and take as a soup.

Ingredients:

1 bunch - Manathakkaali Keerai
½ cup yellow moong dal (cooked)
1/4 cup Coconut
2 sp kootu powder
Salt
oil to make seasoning
1/2 sp mustard seeds
1/2 sp udad dal

Method:

Remove the leaves from the stem.
Use only leaves.
Wash and chop the greens.
In a pan make seasoning.
Put washed and cut leaves.
Mix well. add salt and kootu powder.
Mix well and now add cooked dal.
Add coconut and mix well.
Allow it tocook for a while.
Remove from the fire and serve with rice.

Note: stem should not be used – the stems are hard and give bitter taste.

Ingredients:

Manathakkaali Keerai – 1 bunch
Green Gram Dhal – ½ cup
Coconut gratings – ¼ cup
Green chillies – 2
Cumin seeds – 1 teaspoon
Rice or rice flour – 1 teaspoon
Turmeric Power – a pinch
Salt – ½ teaspoon or as per taste
Coconut Oil – 1 teaspoon
Mustard – ½ teaspoon

Method:

Remove the leaves from the stem.
Wash and chop the greens.
In a pan make seasoning.
Cook the green gram dhal along with turmeric till soft.
Add the greens to cooked dhal and cook on low flame.
Grind coconut, green chillies,cumin seeds and rice to a fine paste and add to the greens and stir well.
Remove from the fire and serve with rice.

Note: You can use yellow moong dal instead of green one. I like yellow moong dal kootu very much. Even with out any dal also you can make this keerai kootu.

Ingredients:

Agathi Keerai 1 bunch
Yellow moong dal - 1/2 cup cooked
Kootu podi - 2 sp
Mustard seeds 1/2 sp
Asafetida a pinch
Udad dal 1/2 sp
Coconut 1/2 cup
Sugar 1 sp
Salt
Oil to make seasoning

Method:

In a deep pan pour oil and make seasoing.
Add washed agarthi keerai and fry it.
Now add salt and sugar. Mix well.
Now add cooked moong dal and kootu podi.
Bring it to a boil.
Add coconut and asafetida, mix well.
Bring it to a boil.
Stir now and then.
Remove from the fire and serve with hot rice and ghee.

Note: you can change the dal. You can use thru dal.

Ingredients:

Vendhaya keerai 1 bunch
Thur dal 1/2 cup cooked
Onion 1 chop well
Tomato 1 chop well
Red chilly 3
Cumin seeds 1 sp
Raw rice 1 sp
Turmeric powder
Mustard seeds 1/2 sp
Oil to make seasoning
Salt

Method:

In a pan make seasoning.
Add onion and tomato. Stir well.
Add cleaned keerai in that.
Add salt and allow it to cook.
Now add cooked dal and mix well.
In another pan, dry fry cumin, red chilly and rice.
Powder them and put it in the keerai.
Bring it to a boil and remove from the fire.
Serve with chappati or rice.

Ingredients:

Vendhaya Keerai 1 bunch
Yellow moong dal - 1/2 cup cooked
Kootu podi - 2 sp
Mustard seeds 1/2 sp
Asafetida a pinch
Udad dal 1/2 sp
Coconut 1/2 cup
Salt
Oil to make seasoning

Method:

In a deep pan pour oil and make seasoing.
Add washed keerai and fry it.
Now add salt and mix well.
Now add cooked moong dal and kootu podi.
Bring it to a boil.
Add coconut and asafetida, mix well.
Bring it to a boil.
Stir now and then.
Remove from the fire and serve with chappati or hot rice and ghee.

Note: This is the best kootu for chappati and as well as rice. Very good for sugar patients. When you prepare for sugar patients or weight watchers dont add coconut. Instead of that you can use coconut oil for seasoning. It will give a good smell to Kootu and you will not feel bad without coconut.

Ingredients:

Keerai 1 bunch ( seeru keerai, mulai keerai or arai keerai or murungai keerai)
Udad dal 1 cup
Channa dal 1/2 cup
Red chilly 5 - 6 or Green chilly 5 - 6
Onion 1 big
Ginger 1 piece
Cumin seeds
Salt
oil to fry vada

Method:

Soak dals for 1 hour.
Grind them with ginger, cumin seeds and chilly.
Chop onion and washed and chopped keerai.
Mix with ground dal and add salt.
Mix well and make vada.
Serve "Keerai Vadai" with any chutney.