Keerai Kulambu

KEERAI KUZHAMBU: Ingredients: Chopped keerai- 3 cups Milk- ½ cup Cumin seeds- ½ tsp Green chilli-1 Tamarind- a lime size Gingelly oil- 4tbsp Chopped sambar onions- ¼ cup Chopped tomatoes- ½ cup Turmeric powder- 1 tsp Salt to taste Roast the following ingredients in the ghee and powder them finely: Ghee- 1 tsp Red chillies-3 Coriander seeds- 1tsp Bengal garm- 1tsp Peppercorns- ½ tsp Shredded coconut- 4 tsp Asafetida- a marble size Black gram- 1 tsp Procedure: Cook the chopped keerai in the milk with the cumin seeds and a green chilli. Mash the keerai finely. Soak the tamarind for 1 hour and then extract its juice.

Heat a kadai and pour the gingelly oil. When the oil becomes hot add the mustard seeds. When they splutter addthe chopped onions and fry for a few seconds. Then add the chopped tomatoes with the turmeric powder. Cook well until the tomatoes are well mashed. Add the tamarind extract and the fried powder with enough salt. Let the kuzhambu simmer for some minutes. Then add the mashed keerai and allow it to simmer for only a few minutes.