Keerai Sadam

Ingredients

• - 1.5 cups greens rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Wash greens: Wash 2 bunches of keerai (spinach or amaranth). Remove tough stems. Roughly chop.
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. Cook and cool rice: Cook 2 cups raw rice. Cool completely.
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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.
6. Add shallots: Add 5 sliced shallots. Fry 4 minutes.
7. Add keerai puree: Add the blended greens puree to the tempering. Cook on medium heat 5 minutes until raw smell disappears.
8. Add cold rice: Add cooled cooked rice. Fold gently.
9. Mix evenly: Fold until rice is coated with the vibrant green keerai.
10. Serve: Adjust salt. Keerai sadam is deep green and nutritious. Serve with papad and pickle.