Keeari kulambu

Ingredients:

1. Keerai(Greens) - Wash well and chop (1 bowl),
2. Toor dal - 3/4 cup,
3. Onion - 1(Finely chopped),
4. Tomato - 11/2 (Finely chopped),
5. Mustard seeds - 1 tsp,
6. Cumin seeds - 1 tsp,
7. Curry leaves - 1 string(Optional),
8. Red chilly powder - 2 tsp,
9. Turmeric powder - 1/2 tsp,
10. Asefeotida powder - 1 tsp,
11. Coriander powder - 1 tsp,
12. Sambar powder - 1/2 tsp,
13. Tamarind paste - 1/2 tsp,
14. Salt - as per taste,
15. Red dry chilly - 1,
16. Oil - for frying,
17. Ghee - 1 tsp(just for taste).


To grind:

1. Grated coconut - 1/4 cup,
2. Cumin seeds - 1/2 tsp.

How to make Keerai kulambu:

1. In a pressure cooker, pour a tsp oil and add the mustard and cumin and let them to splutter.
2. Now add the asefeotida and dry chilly and add the onions, curry leaves and saute. And then add the tomatoes and saute a min.
3. Add the spice powders(chilly, turmeric, coriander, sambar powder) and saute well till the raw smell goes.
4. Add the keerai and toor dal and saute well for a min.
5. Now add enough salt and water, pressure cook for 2 whistles and cool.
6. Uncover and add the ginded coconut paste and tamarind paste and give a stir. Adjust salt and taste and boil till the required consisitency.
7. Transfer to a bowl and eave a drop of ghee on top.

Mm.. Curry is ready...