Tag: Healthy recipes

Moringa Leaves/Drumstick Keerai Poriyal

Vegetarian

Drumstick leaves are a good source of Iron, Vitamin A, B and many other minerals. They are also given to nursing mothers to increase lactation. In South India, a lot of drumstick leaves are consumed in all households, for its nutritious value.

Ingredients:

Onion – 2 medium

Garlic – 6 – 7 cloves (cut vertically)

Cleaned Moringa leaves/Drumstick leaves – 2 cups or 250 gms

Groundnuts/Peanuts – 10 pieces

Peanut powdered – 2 tbsp

Grated coconut – 2 1/2 tbsp

For seasoning:

Mustard seeds – 1/2 tsp

Split Udad dal – 1/4 tsp

Red chillies – 3 (broken into 2 pieces)

Asafoetida – a pinch

Preparation:

Wash and clean the drumstick leaves well. Chop it roughly and keep it aside.

In a kadai/pan, heat oil. Add the mustard and when it starts to spultter, add the udad dal, broken red chillies and asafoetida. Next, add the onions and the garlic and saute well till the onions become translucent. Add the chopped leaves and stir it well. Add salt after the greens are cooked as the greens shrink after cooking. Unlike other greens, these leaves do not become mushy after cooking. Do not overcook the leaves.

Add the peanut powder, some whole peanuts and the grated coconut and serve with sambar rice or curd rice.

Keerai Masiyal (Mashed Greens)

Vegetarian

This Arai keerai masiyal or kadayal is a traditional recipe made at home and is a healthy addition to the sumptous South Indian meals. It can be made with Siru keerai also. In Tamilnadu, different types of greens are available in the market like Arai keerai, Siru keerai, Mulai Keerai, Ponnanganni keerai etc….This recipe is prepared without the addition of dals.

Ingredients:

Arai Keerai or Amaranthus – 1 bunch

Onion – 1 big (chopped)

Green chillie – 1 (cut into pieces)

Turmeric powder – less than 1/4 tsp

Tomato – 1 small (chopped)

Salt – to taste

Oil – 2 tsp

For Seasoning:

Oil/Ghee – 2 tsp

Mustard Seeds – 1/2 tsp

Urad dal – 1 tsp

Tamarind – a very small piece

Whole Red chillies -2

Hing/Asafoetida – a pinch

Preparation:

Clean and wash the greens well. Chop it roughly and keep aside.

Heat oil in a pan. When it becomes hot, add the chopped onions and saute well. When it turns pink, add the green chillie and the tomatoes. Add the chopped greens, tamarind piece, turmeric powder and saute it till the greens shrinks a bit. Close and cook until the greens are cooked. Add enough salt and when it cools down, transfer it to a mixie. Grind it to a coarse paste.

Lastly, season it wiith mustard seeds, udad dal, whole red chillie and asafoetida. You may skip the tamarind and use 1 big tomato instead and also adjust the quantity of green chillies to suit your taste.

Serve hot with rice and ghee.