Amarnath Leaves / Thandu Keerai Curry (தண்டு கீரை பொரியல்)

SERVING SIZE – 2 to 3

INGREDIENTS:

• Thandu Keerai or Amarnath Leaves (Red Leaves) – 1 bunch
• Grated Coconut – 3 tbsp
• Red Chili (medium) – 2 nos (break into half)
• Hing – 2 pinch
• Mustered seeds – ¼ tsp
• Urad dal (broken) – ¼ tsp
• Oil – 1 tbsp
• Salt – to taste

PREPARATION:

• Cut the very end stem of the keerai and discard it.
• Chop the remaining part of the keerai and wash it until all the dust is gone.
• Take a kadai, heat the oil and add the mustered seeds. When it splutters, add the urad dal. When it gets golden color, add the red chili and hing. Mix it well.
• Add the chopped keeari and mix it well. Cover it with lid. Stir it often, sprinkle some water if needed. Cook until it becomes tender. Then add the grated coconut and salt. Mix it well.
• Serve it hot with rice or as a side dish.