Keerai Sadam

Method

1. 1

   Wash greens: Wash 2 bunches of keerai (spinach or amaranth). Remove tough stems. Roughly chop.

2. 2

   Cook greens: In a pan cook chopped greens with a little water, half tsp turmeric and salt for 5-6 minutes until wilted. Blend to a smooth puree.

3. 3

   Cook and cool rice: Cook 2 cups raw rice. Cool completely.

4. 4

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

6. 6

   Add shallots: Add 5 sliced shallots. Fry 4 minutes.

7. 7

   Add keerai puree: Add the blended greens puree to the tempering. Cook on medium heat 5 minutes until raw smell disappears.

8. 8

   Add cold rice: Add cooled cooked rice. Fold gently.

9. 9

   Mix evenly: Fold until rice is coated with the vibrant green keerai.

10. 10

    Serve: Adjust salt. Keerai sadam is deep green and nutritious. Serve with papad and pickle.