This dish is mixed with hot rice and served for lunch and dinner. This is very good for healing the sour in mouth and tongue. Here is a list of different kinds of spinach (keerai).
Agathi Keerai Charu
Course: Rasam/CharuCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesThis dish made with Agathi keerai (spinach) can be mixed with hot rice and served for lunch and dinner. This is very good for healing the sour in mouth and tongue.
Ingredients
Agathi Keerai – a small bunch
1 Onion
2 Green Chilies
1 tsp Jeera
2 tbsp Coconut
1 tsp Oil
1/2 tsp Mustard
1/2 tsp Salt
Directions
- Cut off the stem from the branches.
- Chop onion and green chillies finely.
- In a wok add the oil and when it is hot add mustard.
- When the mustard pops up add chopped onion and green chillies.
- Fry for two minutes. Add the greens (keerai) after washing it well.
- Add jeera and salt along with a a cup of water.
- Cook on low flame with the lid closed until it is cooked.
- Grind the coconut into a fine paste and add to the greens.
- Mix well and allow to boil for further two to three minutes.
Notes
- Instead of plain water, you can add a cup of “rice water”. “Rice Water” is the water drained after washing the rice before cooking. It is called in Tamil as “Arisi Kazhuviya Thanneer” – “அரிசி கழுவிய தண்ணீர்”.