link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: PULIYITTA KEERAI

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Saturday, August 12, 2006

PULIYITTA KEERAI

PULIYITTA KEERAI

This is another very simple dish prepared using either Amaranth leaves (Mulakeerai, thotakoora,solai) or tender leaves of Colacasia (Chepankazhangu / Chembu known as Aloo in Maharashtra) leaves.

Ingredients
1 bunch of Amaranth or Colacasia leaves
1-2 green chillies
1-2 red chillies
Tamarind extract - 1 tablespoon
Turmeric – 1tsp
Salt to taste
Mustard seeds – 1tsp
Fenugreek seeds – 1 tsp
Oil 1 tbsps (Can use coconut oil for that authentic Kerala taste)

Method
Destalk and wash the leaves. Cut the leaves into very small pieces.
Boil the leaves in tamarind water, turmeric and salt, till the leaves are cooked well.

Add the green chillies while boiling, when they are cooked, remove the boiled green chillies and grind them and mix with the boiled leaves
Season the leaves with mustard seeds, red chilies broken into 2 and fenugreek seeds.
Your Puliyitta keerai is ready.

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