KEERAI MASIYAL / KADANCHA KEERAI

If using mulai keerai, use the tender stems also. Use only the leaves if  doing with any other keerai.  I have used arai keerai. My grandma does this in  a "kal chatti" and says that it enhances the taste. Some mash it in a blender. But I use a "keerai maththu" for mashing keerais, as I feel it should not be  like a paste. However, it is purely one's discretion whether to blend  it like a  paste or mash it with masher.

INGREDIENTS:

Keerai (greens...any variety) - 1 bunch
Toor dhal - 2 tablespoons
Turmeric powder - 1/8 tsp.
Oil - 1/2 tsp.
Cumin seeds - 1/8 tsp.
Mustard seeds - 1/8 tsp.
Urad dhal - 1/4 tsp.
Dry red chillies - 2
Hing - 1 pinch
Salt - to taste 

Sugar - 1 pinch (This retains the colour of the keerai)

METHOD:

Clean the keerai, and wash well. Take out the leaves and chop finely.

Pressure cook toor dhal with turmeric powder and mash well. Keep aside.

Heat oil in a pan and season with mustard seeds, urad dhal, cumin seeds, and chillies. Add the washed greens, a pinch of sugar and hing. Add very little water, salt and cook till done. (DO NOT ADD MORE WATER AS THE KEERAI OOZES OUT WATER WHILE COOKING). Mash with a keerai maththu till smooth. Now add the mashed toor dhal. Mix well and give it a boil. Serve hot with rice. Goes well as a side dish with south indian thali.