Keerai Saru may sound strange to the those who have not heard it. Saru means an extract or a juice.As it is made out of Greens meaning Keerai in Tamil,it is christened Keerai Saru a gravy for rice. With a little variation, it can be become a Sambar or a Kuzhambu. I use Araikeerai but other varieties of Greens can also be used.
A particular variety of Keerai is finely chopped, packed and sold in the stores of US. That impressed me a lot.It saves time and is always available in the fridge, making it handy for any dish , be it a poriyal, gravy for rice like Sambar or Kuzhambu or Keerai kootu or Keerai Vadais.
Ingredients :
Cleaned and chopped Greens 2 cups.
Cooked Toor Dhal 1 cup
Big onion 1
Red Chillies 6
Tamarind 1 Lemon size
Grated coconut 2 tbsp.
Zeera 1/2 tsp.
Salt, Turmeric Powder, Hing, Mustard, Urad Dhal, Oil
Method :
1. Heat oil in a tawa and add the Mustard, Urad Dal, Curry Leaves.
2. After the Mustard cracks, add the broken Red Chillies, Hing and the sliced onion and saute well.
3. Add 3 cups of tamarind water extracted by soaking the tamarind in warm water.
4. Add salt and Turmeric water and stir well.Add the Keerai let it boil.
5. Grind the coconut with Zeera and 2 or 3 small onions or 1 tsp. of chopped big onion in a mixi.
7. When the 3 cups of tamarind water gets reduced to 2 cups, add the Toor Dhal,salt and the coconut.
8. Mix well and let it simmer or boil, according to convenience till it becomes thick.
Note :
i. Coconuts and onions are optional .For us they are the real taste makers.
2. When 2 tap. of Sambar Powder is mixed instead of Red chillies, the dish becomes Keerai Sambar.
3. Without adding Toor Dhal and by adding, Sambar or Kuzhambu Powder, the dish becomes
Keerai Kuzhambu. For this, ground coconut is a must to give the right consistency.
A particular variety of Keerai is finely chopped, packed and sold in the stores of US. That impressed me a lot.It saves time and is always available in the fridge, making it handy for any dish , be it a poriyal, gravy for rice like Sambar or Kuzhambu or Keerai kootu or Keerai Vadais.
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| Keerai Saru |
Ingredients :
Cleaned and chopped Greens 2 cups.
Cooked Toor Dhal 1 cup
Big onion 1
Red Chillies 6
Tamarind 1 Lemon size
Grated coconut 2 tbsp.
Zeera 1/2 tsp.
Salt, Turmeric Powder, Hing, Mustard, Urad Dhal, Oil
Method :
1. Heat oil in a tawa and add the Mustard, Urad Dal, Curry Leaves.
2. After the Mustard cracks, add the broken Red Chillies, Hing and the sliced onion and saute well.
3. Add 3 cups of tamarind water extracted by soaking the tamarind in warm water.
4. Add salt and Turmeric water and stir well.Add the Keerai let it boil.
5. Grind the coconut with Zeera and 2 or 3 small onions or 1 tsp. of chopped big onion in a mixi.
7. When the 3 cups of tamarind water gets reduced to 2 cups, add the Toor Dhal,salt and the coconut.
8. Mix well and let it simmer or boil, according to convenience till it becomes thick.
Note :
i. Coconuts and onions are optional .For us they are the real taste makers.
2. When 2 tap. of Sambar Powder is mixed instead of Red chillies, the dish becomes Keerai Sambar.
3. Without adding Toor Dhal and by adding, Sambar or Kuzhambu Powder, the dish becomes
Keerai Kuzhambu. For this, ground coconut is a must to give the right consistency.
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