KEERAI THORAN

Keerai thoran is a most common recipe in Nagercoil. Maampazha curry along with keerai thoran is a must having dish during "Chithra pournami".Cook the spinach in coconut water along with little lime water.It balances the bitterness of the spinach.Then seasoning the cooked spinach with coarsely grounded coconut and cumin mixture.This recipe is prepared using 4 spinach varitites like araikeerai (Amaranthus aritis),thandu keerai(Red spinach), murungaikeerai(Muringa leaves), agathikeerai(Agathi leaves). Spinach has so many health benefit so please try this recipe and let me know how it will turned out to you.Now let's check out the recipe...

PREPARATION TIME:20 min

COOKING TIME:25 min

SERVING: 3

INGREDIENTS:

Murungaikeerai / Muringa leaves - 2 handful(roughly chopped)

Araikeerai / Amaranthus aritis - 2 handful(roughly chopped)

Thandukeerai / Red spinach - 2 handful(roughly chopped)

Agathi keerai / Agathy leaves - 2 handful(roughly chopped)

Coconut water - 150 ml

Lime water - 1 tblspn

Salt

Coconut oil - 1 tblspn

Virali manjal / turmeric - small piece

Red chillies - 3

Grated coconut - 1/2 cup

Shallot - 3

Cumin - 1/2 tspn

PICTORIAL:

In a earthenware vessel add 150 ml coconut water

Add a tblspn of lime water

Add 2 handful of washed muringa leaves / murungai keerai

Add 2 handful of roughly chopped agathi keerai / agathi leaves

Add 2 handful of roughly chopped araikeerai / amaranthus aritis

Add 2 handful of roughly chopped thandu keerai / red spinach

Add required salt

Mix well and close the lid to cook

In a grindstone add small piece of virali manjal / turmeric,grind well

Add 3 red chillies and grind well

Add 1/2 cup grated coconut,grind coarsely

Add 1/2 tspn cumin and 3 shallots,grind coarsely

Coarsely grounded coconut and shallot mixture

After few min,it cooked well

Add a tblspn of cocnut oil

Add coarsely grounded coconut and shallot mixture

Mix well

Close the lid and cook until raw smell are gone

After few min,smells romatic and switch off the flame

Tasty keerai thoran is ready

METHOD:

In a earthenware vessel add 150 ml coconut water and a tblspn of lime water,add roughly hopped 2 handful of murungaikeerai, thandukeerai,agathikeerai and araikeerai.
Add required salt and mix well.Close the lid and cook until it cooks.
In a grind stone add small piece of virali manjal,3 red chillies,1/2 cup grated cocont,3 shallots and 1/2 tspn cumin,grind coarsely and keep aside.
After fwe min,keerai cooked well add a tblspn of coconut oil and coarsely grounded coconut mixture,mix well and close the lid. Cook until the raw smell are gone.
After few min,smells aromatic,switch off the flame.
Tasty keerai thoran is ready.