KEERAI-PULIPPU

KEERAI PULIPPU

KEERAI 3 KATTU

TAMARIND EXTRACT 1CUP

GREEN CHILLIES 2

JEERA 1 TSP

SALT

HALDI 1/2TSP

FOR TAMPERING

MUSTARD 1TSP

TOOR DHAL 4 TABLESPOON

DRY RED CHILLIES 3

METHI SEEDS 1TSP

LG 1/2 TSP

METHOD

CLEAN AND CUT GREENS. THIS CAN BE MADE WITH ANY VARIETY OF KEERAI. BUT
BEST TASTES WHEN PREPARED WITH ARAKEERAI.IN PLACES WHERE YOU GET ONLY
AMARANTH LEAVES AND PALAK YOU CAN MAKE WITH THAT.USE ONE LIME SIZE TAMARIND OR ACCORDING TO YOUR TASTE TO MAKE ONE CUP EXTRACT

ALTERNATIVELY USE 3 TSP PASTE DILUTED TO ONE CUP EXTRACT.SLIT GREEN CHILLIES AND KEEP. HEAT OIL IN PAN OR COOKER OUTER,ADD MUSTARD WHEN IT SPLUTTERS ADD TOOR DHAL, RED CHILLES,METHI SEEDS AND FRY TILL GOOD AROMA COMES AND DHAL TURNS GOLDEN. ADD LG THEN KEERAI,SLIT GREEN CHILLIES, JEERA AND SAUTE. ADD ONE CUP OF WATER ,HALDI AND SALT AND COOK TILL DONE. WHEN USING (SMALL) PRESSURE COOKER ALLOW FOR 3 WHISLES AND REMOVE LID ADD TAMARIND EXTRACT AND BRING TO BOIL TILL THE REQUIRED
CONSISTENCY IS GOT. THIS GOES WELL WITH SUTTA APPALAM.

ENJOY THE DISH!