Photos and Recipes of Keerai

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, May 18, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    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.
     
    Loading...

  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Agathi keerai Curry

    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.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Agathi Keerai Sodi

    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.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Agathi Keerai Curry 2

    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.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Manathakkaali Keerai Poracha Kootu

    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.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Manathakkaali Keerai Avial type.

    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.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Agathi 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.
     
    Last edited: May 23, 2008
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Vendhaya keerai (Fenugreek) Kootu

    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.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Vendhaya Keerai (fenugreek) Kootu 2

    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.
     
    Last edited: May 31, 2008
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Keerai Vadai

    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.
     

Share This Page