Puli-iita Keerai

Variety of leafy greens (keerai in Tamil) are cooked in south indian households. Puli-itta keerai can be prepared with greens like Siru keerai, mulai keerai, arai keerai. Puli means 'Tamarind', so it's keerai with tamarind and spices. You can make this gravy with or without onion, as you like it. Serve it hot with rice and papad.

 (with onion)

 (with onion)

(without onion)

Ingredients: (serves 3-4)

Siru/Mola/Ara Keerai - 2 bundles

Onion : 2 medium (optional)

Green Chilli : 2

Tomato : 2 medium

Tamarind juice : 1.5 glass (thin consistency)

Mustard - 1/2 tsp

Sambhar powder : 2 tsp

Red chillies : 2

Salt - 1.5 tsp (or) as per taste

Asafoetida/Hing/perungayam : 1/4th tsp

Turmeric powder : 1/4th tsp

Method :

1. Take oil in a pan. Add halved red chillies, mustard.

2. Then fry chopped onions and green chillies with it.Saute till onions turn translucent. Then add chopped tomatoes and saute till tomato skin wrinkles/turn soft.

3. Add chopped keerai/leaves to it. Mix well. Add tamarind juice.

4. Add sambhar powder, salt, turmeric, asafoetida and bring it to boil for 10-15 min.

5. The leaves and liquid mixture should blend well. If not, add 1 tsp rice flour/corn flour to 1 tbsp cold water, mix well and add it to boiling mixture. This will help in binding.

6. When well blended and cooked, switch off flame.