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October 12, 2023

How to clean Silver pooja Items at home | How to clean silver utensils, silver vessels

How to clean silver pooja items

Every week I wash the brass and silver pooja items at home for doing my Thursday Guru pooja and Friday Lakshmi pooja. Usually I use Vim liquid and Sabeena dish washing powder for washing the silver lamps, vessels and pooja items. But once or twice in a year, I follow this method to clean or polish the tarnished Silver pooja items look new especially before Navarathri, Karthigai deepam, Diwali or before Varalakshmi pooja for which we utilise most of the silver utensils at home.

To wash the tarnished silver pooja items at home and make it new, all you need is just two ingredients namely Aluminium foil and Baking soda / Cooking soda. If you follow this method and wash the silver items, it will look as shiny and bright as new. Apart from this method, our ancestors have used just lemon and salt, Viboothi / Ash to polish the silver items. Nowadays people use white tooth paste, tooth powder, tomato ketchup, Rooperi powder, even CIF cream which is available in the market to brighten the silver articles.

I have tried Rooperi powder but the results were not so great like this foil and soda method. So I personally prefer this method to clean and brighten the tarnished silver pooja items at home once in 6 months. Please make sure you don’t use this method often as it may corrode a small amount of silver every time you do. So friends, do try this method once or twice in a year and make the silver vessels look new. Then you can use Sabeena dishwashing powder or lemon, Viboothi to maintain its polish and color.

Ok, lets see how to clean silver pooja items, silver utensils, silver vessels and silver articles at home easily with silver foil / aluminium foil and baking soda. I have also shared a SHORTS VIDEO in my YouTube channel. I have attached the video at the end of this post. Do watch it ! Soon I will make a post with video for washing copper and brass pooja items, lamps etc.

How to clean silver pooja items at home

How to clean silver pooja items at home


How to clean silver pooja items at home

How to clean silver pooja items at home . How to clean silver vessels, utensils at home


 
Cuisine: Indian
Category: How to
Serves: -
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Silver foil / Aluminium foil - 1 sheet (torn into pieces)
  • Baking soda / cooking soda - 1 tbsp
  • Water - 6 cups
  • Silver pooja items and utensils
HOW TO CLEAN SILVER POOJA ITEMS AT HOME
  1. Boil water in a wide vessel. Add torn aluminium foil pieces, baking soda and roll boil well.
  2. Take the silver pooja items and rub the oil with a cloth or tissue paper. 
  3. Drop the vessels in the boiling water.  Boil for 3 to 5 minutes.
  4. Remove carefully using a tong. Wash them with sabeena powder.
  5. Wash well and again dip in drinking water. Arrange them and let it dry.
  6. Bright and shiny silver pooja items are ready.
METHOD - STEP BY STEP PICTURES
  • In a wide vessel, boil water. When it comes to a boil, add torn aluminium foil pieces, baking soda and roll boil well.
  • how to clean silver pooja items at home
  • Take the silver pooja items and rub the oil with a cloth or a tissue paper. Put it inside the boiling water.
  • how to polish silver articles at home
  • Immerse them in water and boil for 3 to 5 minutes based on the blackness. Switch off the flame.
  • how to polish silver articles at home
  • Remove it carefully with a help of tong. Arrange them in a plate. Now wash them with Sabeena dishwash powder or simply scrub them with any dishwashing powder. Wash well.

  • Finally dip each of them in clean, drinking water at the end. It helps to avoid tarnishing / blackening of silver articles after washing.
  • how to clean silver articles at home
  • Bright and shiny Silver pooja items are ready to use. After drying, you can polish it further by applying Viboothi. This step is optional.
  • Caution : Use this method of washing once or twice in a year. Once you do this, you can maintain it further by washing the Silver items once in a week using dishwashing liquid and Sabeena powder.

Note

  • Other methods of cleaning silver pooja items include white Tooth paste, tomato ketchup, Rooperi powder, lemon, salt, Ash /Viboothi.
  • Use this method only once or twice in a year.

VIDEO ON HOW TO CLEAN SILVER POOJA ITEMS AT HOME 


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October 3, 2023

Sorakkai Kadayal Recipe | Sorakkai Kadaiyal For Rice | Bottle Gourd Chutney For Rice

Sorakkai kadayal

Sorakkai kadayal | Sorakkai masiyal | Bottle gourd chutney is an easy, one pot recipe for rice. It tastes good with idli, dosa and chapathi as well. It can be prepared directly in a pressure cooker. I got this recipe from Kavitha’s samayalarai Youtube channel. I made small changes in the ingredients and recipe as per my liking. It came out so well.

Nowadays I am making this sorakkai kadayal recipe at least once in a week. Addition of ginger is the highlight of this recipe. So don’t skip it. Ok, lets see how to make Sorakkai kadayal recipe for rice, idli, dosa and chapathi with step by step pictures.

 sorakkai kadayal recipe

Sorakkai kadayal recipe


Sorakkai kadayal recipe

Sorakkai kadaiyal recipe | Bottle gourd sabzi for rice


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Coconut oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Crushed coriander seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Bottle gourd - 1
  • Big onion – 1 or small onion - 15
  • Tomato - 1
  • Tamarind - small piece
  • Ginger - 1 inch piece
  • Garlic cloves - 5
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Red chilli - 1
  • Curry leaves - few
  • Hing - 1/4 tsp
  • Coriander leaves - to garnish
HOW TO MAKE SORAKKAI KADAYAL
  1. Wash and peel the skin of bottle gourd. Remove the centre portion. Chop roughly into cubes.
  2. In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania, urad dal, cumin seeds. Saute onion, garlic cloves, ginger pieces.
  3. Add tomato and saute till mushy. Add bottle gourd pieces, sambar powder, turmeric powder, salt and water. 
  4. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside.
  5. Mash the cooked mixture well. Add the reserved water. Boil for few minutes.
  6. Heat oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadaiyal.
  7. Lastly garnish with finely chopped coriander leaves. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Bottle gourd. Remove the centre spongy part. Discard it. Chop roughly into cubes. Wash and chop onion, garlic, ginger, tomato.
  • Sorakkai kadayal
  • In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania seeds, cumin seeds. Saute onion, garlic cloves, ginger pieces. Add tomato and saute till mushy.
  • sorakkai kadayal
  • Add bottle gourd cubes, sambar powder, turmeric powder, salt and water. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside. Mash everything well till it becomes a coarse paste.
  • sorakkai kadayalsorakkai kadayal
  • Add the reserved water and boil for few minutes till its thick. Switch off the flame and garnish with coriander leaves.
  • Heat coconut oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadayal. Mix well and serve with rice adding ghee.sorakkai kadayal
    Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • Here I have tempered twice. You can skip adding mustard seeds and use curshed dhania and cumin seeds in the first step.
  • Do not skip ginger as it gives a nice flavor.


Try this easy, yummy Sorakkai kadayal recipe for rice. You can have it with idli, dosa and chapathi as well.

Sorakkai kadayal


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September 25, 2023

Puliyogare Recipe | Karnataka Style Tamarind Rice | Puliyogare Gojju Recipe

Karnataka puliyogare recipe

I learnt this Karnataka style Puliyogare recipe from my School moms group friend Lakki. Recently we went to Sattvam restaurant, JP nagar for our kitty party. In their lunch buffet, I tasted Puliyogare and it was so good. Lakki told me that she can make a better version than the restaurant ones which would be more like temple style. I was so tempted by this and got the recipe from her.

Usually many people here make Instant Puliyogare with MTR puliyogare paste or powder. But my friend shared the recipe of making homemade Puliyogare gojju along with powder. So no need of store bought puliogare paste or powder for this recipe.

For Aadi 18 and Purattasi sani thaligai, I make 5 rice varieties. This time I tried Karnataka style puliyogare instead of my Tamil nadu style puli sadam/Tamarind rice. It came out so good. As my friend told, it was more like temple style puliyogare we get here. I was so happy with the result. This fool proof recipe has to be documented in my blog.

So here you go, the most popular Karnataka style Puliogare recipe with step by step pictures. Soon I will try to update it with video.

Karnataka puliyogare recipe

Karnataka Style Puliyogare recipe


Karntaka Puliogare recipe

Karnataka style puliogare recipe from scratch with homemade Gojju and Puliyogare powder.


 
Cuisine: Karnataka
Category: Main course
Serves: 2 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Cooked rice - 2 cups
  • Tamarind - Big gooseberry size
  • Jaggery - 1 tbsp
  • Roasted White Sesame seeds powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
  • Grated dry coconut - a handful
To dry roast
  • Chana dal - 4 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Coriander seeds - 1.5 tsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek seeds - 1/4 tsp
  • Spicy red chilli – 3 (Use 6 for spicy taste)
  • Byadgi red chilli / Kashmiri red chilli - 6
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Roasted peanuts - 1/4 cup
  • Curry leaves - few
  • Hing -1/2 tsp
HOW TO MAKE KARNATAKA STYLE PULIYOGARE
  1. Soak tamarind in 1 cup of water and take the extract. Set aside
  2. Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
  3. Heat cooking oil in a kadai and temper mustard, urad dal, chana dal, roasted peanuts, curry leaves and hing.
  4. Add the tamarind extract adding salt and turmeric powder. Boil till thick.
  5. When it starts to become thick leaving oil, add jaggery and roasted powder.
  6. Boil for few minutes till it becomes a thick paste. Puliyogare gojju is ready. Switch off the flame.
  7. Lastly add the roasted sesame seeds powder and shredded dry coconut. Mix well.
  8. Serve with papad or fryums. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Soak tamarind in 1 cup of water and take the extract. Set aside.

  • Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
  • Puliyogare recipePuliyogare recipe
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts, hing and curry leaves.
  • Add the tamarind extract in a vessel adding salt, turmeric powder. Boil till thick.

  • When it starts to become thick, add jaggery and roasted powder. Boil for few minutes till it becomes a thick paste leaving oil in sides. Puliyogare gojju is ready. Switch off the flame.
  • Puliyogare recipe
      Puliyogare recipe

  • Take boiled and cooled rice in a plate. Add the puliyogare gojju, roasted sesame seeds powder and shredded dry coconut. Mix well with a ladle and check for taste. Add more gojju if needed.
  • Enjoy with papad. As we have added coconut, use this Puliyogare within a day. Do not use your hands for mixing if you are packing for lunch box.
  • Puliyogare recipe

Note

  • Adjust the quantity of chilli as per your taste.
  • Color of this puliyogare changes if you don’t use Byadgi chilli.

Try this yummy, Karnataka style Puliyogare recipe. You will love it !

Karnataka style puliyogare recipe

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September 12, 2023

Dhania thogayal | Kothamalli Vidhai Chutney | Coriander Seeds Chutney For Rice

Coriander seeds chutney recipe

Dhania thogayal / kothamallai vidhai thogayal was in my try list for years. Recently one of my readers was also asking me to try and share this recipe in my blog. Actually Coriander seeds chutney can be prepared in many ways. The recipe I shared here is ideal to mix with plain rice topped with ghee. It doesn’t go well with idli, dosa. Soon I will try to share Kothamalli Vithai chutney for idli, dosa.

In Tirunelveli we make inji pachadi for sodhi kuzhambu. This recipe is very similar to it except the quantity of ginger and coriander seeds. Friends, do try this dhania chutney for a change. Hope you will like it.

Lets see how to make Vithai kothamalli chutney for rice with step by step pictures.

 Kothamalli vidhai chutney

Dhania thuvaiyal | Coriander seeds chutney


Dhania thuvaiyal | Coriander seeds chutney

Dhania thuvaiyal | Coriander seeds chutney for rice


 
Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
  • Dhania / Coriander seeds – 1/4 cup
  • Urad dal – 1 tbsp
  • Ginger - 1/2 inch
  • Garlic – 5
  • Curry leaves - 10
  • Tamarind - Small gooseberry size
  • Red chilli - 2
  • Grated coconut – 1/4 cup
  • Jaggery – 1/2 tsp
  • Salt & water -as needed
To temper
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE CORIANDER SEEDS CHUTNEY
  1. Wash and peel ginger. Chop it finely.
  2. Heat oil in a kadai. Add urad dal, dhania, ginger, garlic, curry leaves, red chilli. Roast well.
  3. Lastly add the grated coconut. Mix for few minutes and switch off the flame.
  4. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind everything to a coarse powder without adding water. Add little water and grind to thick paste.
  5. Temper the chutney with mustard seeds, urad dal and curry leaves. Add to chutney.
  6. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the ginger. Chop it finely. Heat oil in a kadai. Add urad dal, coriander seeds, ginger, garlic, curry leaves, red chilli. Roast well in low to medium flame.

  • Lastly add the grated coconut. Roast for few minutes and switch off the flame. Cool down.

  • Take everything in a mixie jar. Add salt, tamarind, jaggery and grind to coarse powder first. Then add required water and grind to a thick , smooth paste. Transfer to a bowl.

  • Heat oil in a small kadai. Temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with plain rice topped with ghee. ( I skipped this part)

Note

  • This chutney goes well with rice, not with idli dosa.
  • Adjust the quantity of red chilli as per your taste.
  • I have roasted all the ingredients in oil together. You can also dry roast the coriander seeds firstly. Remove in a plate. Then heat oil and roast the other ingredients.



Enjoy mixing with plain rice adding ghee. 

Coriander seeds chutney

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August 23, 2023

Chettinad Vazhakkai Varuval | Raw Banana Roast Recipe

Chettinad raw banana roast

Chettinad vazhakkai varuval recipe was in my try list for long time. Its a very simple recipe but tastes ultimate. Kids would love it for sure. I have  already posted Chettinad Vazhakkai masala curry recipe. But this one is completely different from that version.

Friends, do try this easy and yummy Chettinad style Vazhakkai varuval recipe. You will love it for sure. Its a best side dish for sambar, rasam and curd rice.

Vazhakkai varuval

Chettinad Vazhakkai Varuval Recipe


Chettinad Vazhakkai Varuval Recipe

Chettinad Vazhakkai Varuval Recipe


 
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw banana - 2
  • Cooking oil - 3 tbsp (to shallow fry)
  • Fennel seeds - 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coriander seeds powder – 1.5 tsp
  • Garam masala powder OR chicken masala powder – 1/2 tsp
  • Salt - as needed
  • Curry leaves - to garnish
To grind
  • Garlic cloves - 10
  • Fennel seeds - 1 tsp
  • Curry leaves - fistful
HOW TO MAKE CHETTINAD VAZHAKKAI VARUVAL
  1. Wash and peel the skin of raw banana. Chop into small finger size pieces.
  2. Keep in water till use to avoid discoloration.
  3. Grind fennel seeds, curry leaves, garlic to a coarse paste and set aside.
  4. Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry till light golden in color. Remove in a plate.
  5. In the remaining oil, splutter cumin seeds. Add ground paste, red chilli powder, turmeric powder, dhania powder and garam masala powder.
  6. Mix well in low flame and then add the roasted raw banana pieces.
  7. Mix gently to coat the masala. Let it cook in low flame for few minutes.
  8. Switch off the flame and garnish with curry leaves. You can sprinkle lemon juice if you like.
  9. Serve with sambar, rasam and curd rice. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Raw banana. Chop into finger size pieces. Immerse in water till use to avoid discoloration.

  • Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry in oil till it becomes light golden in color and becomes soft. Remove in a plate.
  • Chettinad vazhakkai varuval

  • Grind fennel seeds, curry leaves and garlic to a coarse paste without adding water. Set aside.
  • Chettinad vazhakkai varuval
  • In the remaining banana fried oil, splutter cumin seeds. Lower the flame completely. Add the ground paste, turmeric powder, red chilli powder, dhania powder, salt and garam masala powder / Chicken masala powder.
  • Chettinad vazhakkai varuval
  • Mix quickly and add the roasted banana pieces. Mix gently to coat the masala. Cook in low flame for a minute and switch off the flame. Garnish with curry leaves. Add lemon juice if you like.
    Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can replace red chilli powder + dhania powder with sambar powder but flavor may vary slightly.
  • You can use either garam masala powder or chicken masala powder. I prefer chicken masala powder for best flavor and taste.


Try this easy and yummy Raw banana roast in Chettinad style and enjoy !

Chettinad vazhakkai varuval

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August 6, 2023

Peanut chutney without coconut, tomato, onion

Peanut chutney without coconut, tomato, onion

I love to try varieties of peanut chutney recipes as side dish for idli and dosa. This time keeping tomato prices in my mind, I was looking for some peanut chutney without tomato. Surprisingly I got this peanut chutney recipe without tomato, onion and coconut as well. I was so happy and tried it immediately. It came out so good. We all enjoyed it with hot idli.

Usually I make peanut chutney in watery consistency. So I prepared this chutney in thin consistency. You can make it thick or thin as you wish. Whatever be the consistency, taste would be great. Friends, do try this peanut chutney recipe for idli, dosa. You will love it for sure.

Peanut chutney without coconut, onion, tomato

Peanut chutney without tomato, onion and coconut


Peanut chutney without tomato, onion and coconut

Peanut chutney recipe without coconut, tomato and onion for idli, dosa


 
Cuisine: Indian
Category: Chutney
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Roasted Peanuts - 1/4 cup
  • Urad dal - 1 tbsp
  • Red chilli - 2 ( I used one byadgi chilli)
  • Tamarind - small piece
  • Cumin seeds - 1/4 tsp
  • Garlic cloves - 5
  • Curry leaves - 1 sprig
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tsp 
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Hing / Asafetida - a pinch
HOW TO MAKE PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION
  1. Dry roast peanuts for 2 minutes in microwave high power or roast in a kadai till skin splits.
  2. Heat oil in a kadai. Add urad dal, red chilli, cumin seeds, garlic, curry leaves and roasted peanuts.
  3. Roast till urad dal turns golden in color. Remove and cool them.
  4. Grind to a smooth paste adding required water.
  5. Temper with mustard seeds, urad dal, curry leaves and add to chutney.
  6. Mix well and serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
  • Dry roast peanuts in a kadai till the skin splits. You can also roast in a microwave in high power (800W) for 2 minutes. Set aside. I din’t remove the skin of peanuts. You can if you like.
  • Heat oil in a kadai. Add urad dal, red chilli, garlic, cumin seeds, curry leaves and saute till urad dal turns golden in color. Lastly add roasted peanuts and mix well.
  • Peanut chutney without coconut, tomato, onion
  • Switch off the flame and add tamarind, salt. After the roasted mixture is cooled down, grind them to a smooth paste adding required water.
  • Peanut chutney without coconut, tomato, onion
  • Transfer to a bowl. You can add some water if you like watery chutney. Temper the chutney by heating some oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney and mix well.
  • Peanut chutney without coconut, tomato, onion
  • Serve with hot idli, dosa.
    Enjoy !

Note

  • Adjust the quantity of red chilli as per your taste.
  • You can also add chana dal along with urad dal for roasting.
  • You can also add pottukadalai / Roasted gram dal along with urad dal.
  • You can use raw garlic instead of roasting it.

Try this easy, yummy peanut chutney and enjoy !

Peanut chutney without coconut, tomato, onion


 
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July 20, 2023

Siru Keerai Poriyal Recipe | Keerai poriyal recipe

keerai poriyal recipe

Keerai poriyal is an yummy side dish for sambar and vatha kuzhambu rice. Usually I make keerai kadaiyal with garlic which is our family favourite. Its been a long time I made keerai poriyal or kootu in my kitchen. So I prepared this poriyal recipe with siru keerai (Tropical Amaranthus in English). It came out so well. You can make the same with arai keerai, mulai keerai and murungai keerai too. Procedure for making this poriyal is the same for all the keerai. 

Addition of coconut is the highlight of this keerai poriyal. So do not skip it. It gives a nice taste and texture to the poriyal. You can make this for lunch box as well. Its a very good side dish for sambar rice. Kids will also have it. Lets see how to make keerai poriyal with siru keerai.



     keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe


Keerai poriyal recipe | Siru keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe for rice


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Siru keerai - 3 cups ( chopped)
  • Big onion - 1 (finely chopped)
  • Garlic cloves - 5 (finely chopped)
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Hing / Asafoetida - a pinch
  • Turmeric powder - a pinch
  • Sugar - a pinch (optional, helps to maintain green color)
  • Grated coconut - 1/4 cup
  • Salt & water - as needed
HOW TO MAKE KEERAI PORIYAL
  1. Wash and chop the keerai finely. Wash and chop onion, garlic finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli.
  3. Add the chopped onion and garlic cloves. Saute till transparent.
  4. Add the chopped keerai, turmeric powder, salt and sugar. Mix well.
  5. Add water and cook the keerai till it becomes soft.
  6. Lastly add the grated coconut and mix well. Serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the keerai finely. Wash and chop onion, garlic finely. Set aside.
  • keerai poriyal
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli.
  • keerai poriyal
  • Add the chopped onion, garlic cloves. Saute till transparent. Add the chopped keerai, turmeric powder, salt and sugar. Mix well.
  • keerai poriyal
  • Add water and cook the keerai till it becomes soft. Lastly add the grated coconut, mix well. Serve with rice.keerai poriyal

Note

  • You can use Arai keerai, Thandu keerai / Amaranthus to make this poriyal.
  • Do not skip onion and garlic. It gives a nice smell.
  • Addition of coconut gives a nice taste and good yield too.


Try this healthy Siru keerai poriyal and share your feedback with me.

 keerai poriyal recipe

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