Recipes

Keerai Recipes
Variety of Keerai Recipes from Penmais Kitchen Queen

www.Penmai.com
Our sincere thanks to all the members who had contributed their recipes in Penmai.
No part of this book may be reproduced or transmitted in any form, all rights reserved by the
respective contributors. Though the contents provided here are with good faith and free from
errors, we do not warrant its accuracy or completeness.
Keerai Recipes
www.Penmai.com
Contributor: Priya Gautham
Recipe Name: Murungai Keerai Poriyal

Murungai Keerai Poriyal
Ingredients:
Murungai Keerai -1 cup( cleaned)
Mustard seeds-1/2 tsp
Urad dhal-1 tsp
Oil-2 tsp
Red chillies-3
Grated coconut-1 tbsp
Till seeds-1 tsp
Groundnuts-1 tbsp
Method:
1. Heat kadai.
2. Add 1 tsp oil. Toast the groundnuts, till seeds and grated coconut and one red
chilly until light brown. Cool and mince in mixie coarsely.
3. Heat kadai. Add one tsp oil. Temper with mustard seeds, urad dhal and red
chillies.
4. Add the cleaned murungai Keerai and saute. When Keerai is 3/4 th done add the
ground coarse powder and mix well. Cook until Keerai is cooked.
5. Serve with rice and kara kulambhu.
www.Penmai.com
Keerai Recipes
www.Penmai.com
Recipe Name: Murungai Keerai Kelvaragu Adai
Murungai Keerai Kelviragu Adai

Ingredients:
Cleaned murungai Keerai-1 cup
Onion-1 finely chopped
Red chillies-3
Salt- to taste
Curry leaves
Hing
Urad dhal-2 tsp
Channadhal-2 tsp
Oil -I tsp
Grated coconut -1 tbsp
For Batter:
Kelviragu flour - 1 cup
Rice flour- 1/2 cup
Salt
Water
Method:
1. Mix together the kelviragu flour, rice flour, and salt. Add water and mix until you
get a dosa batter consistency. It will thicken with time. Will need to add more
water just before making adai again.
www.Penmai.com
Keerai Recipes
www.Penmai.com
For seasoning:
1. Heat kadai.
2. Add oil.
3. Add the urad and channa dhal saute until light brown.
4. Add the curry leaves, red chillies and hing.
5. Add the onion and cook until translucent.
6. Add the Keerai and salt and cook until Keerai is half done.
7. Finally add the grated coconut and mix.
8. Add this seasoning to the prepared kelviragu, rice flour batter. Mix well.
9. Check and adjust salt. if the batter has thickened add some water to get dose
batter consistency.
10. Make adai's and serve with kaara chutney.
Note:
1. The above can be done slightly differently. Instead of making a batter you can
add prepared seasoning to kelviragu/ rice flour and sprinkle water and mix like to
a pakora flour consistency and deep fry in oil too.
Or
2. Mix the whole thing in a vada batter consistency and shallow fry like vadas too.
www.Penmai.com
Keerai Recipes
www.Penmai.com
Contributor: Parasakthi
Recipe Name: Keerai Cutlet

- 1
r - 1
- 1
- 1
- 1/4
- 1/4
- 1/2
- 1
:
1.
2.
3.
3
.
4.
.
.
5.
, , ,
.
6.

.
7.

.
8.
, .
( ,
Dr ).
www.Penmai.com
Keerai Recipes
www.Penmai.com
9.
,
.
10. .

.
.
www.Penmai.com
Keerai Recipes
www.Penmai.com
Contributor: Anbarasi
Recipe Name: Keerai Paruppu Kuzhambu

Keerai Paruppu Kuzhambu
Ingredients:
Any Keerai (Except murungai) - 1
Onion - 5
Tomato - 5
Garlic - 6-7 pieces
Red chilli - 10- 15 (depends on taste)
Green chilli - 2 or 3
Toor dal- 150 gm
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Tamarind - one small ball
Vadagam - little
Salt - as required
Method:
1. Take cooker & put the toor dal in it. Wash it thoroughly & add the required amt of
water, a pinch of turmeric & asafoetida.
2. Now add the Keerai which is also washed & cut into pieces.
3. Cut the onions & tomato into slices & add it too. Put the garlic pieces & both the
chillies. Now keep the cooker in stove till 3 whistles.
www.Penmai.com
Keerai Recipes
www.Penmai.com
4. After 3 whistles, remove the cooker from the stove & open it after the pressure is
completely reduced.
5. Now transfer the content to the keerai chatti, add required amt of salt & tamarind
and mash it.
6. You can splitter the vadagam & add to it finally for enriching the taste. Now the
delicious keerai paruppu kuzhambu is ready.
www.Penmai.com
Keerai Recipes
www.Penmai.com
Recipe Name: Keerai Vada

Keerai Vada
Ingredients:
Keerai- 1 cup cleaned and chopped
Urad dhal-11/4 cup wash and soak for 1-11/2 hrs
Green chillies-4
Ginger-small piece
Salt
Curry leaves
Onion-1 big finely chopped
Oil- to deep fry
Method:
1. Wash and soak urad dhal. Take two handfuls of the soaked dhal and leave
aside.
2. Grind the rest of dhal with green chillies, ginger and salt.
3. To the vada batter, add the soaked urad dhal, keerai, chopped onion and curry
leaves. Mix well.
4. Heat oil. Deep fry the vadas.
5. Serve hot with Coconut chutney.
www.Penmai.com
Keerai Recipes
www.Penmai.com
Recipe Name: Palak Paneer

Palak Paneer
Ingredients:
Palak- 2 bunches clean and chop
Onion-1 big finely chopped
Ginger Garlic paste- 1 1/2 tsp
Salt
Green chillies-6
Paneer- cut into small cubes -1/4 kg
Roasted Jeera Powder-1 tsp
Roasted Dhania powder-2 tsp
Kasoori methi -1/4 tsp
Garam masala powder-1/4 tsp
Tomato-2 big (blanch, remove seeds and puree it)
Cream-3 tbsp
For seasoning:
Butter-3 tbsp
Jeera-1 tsp
Elaichi-2
www.Penmai.com
10
Keerai Recipes
www.Penmai.com
Method:
1. In a nonstick pan add 1-2 tsp oil. Add the paneer cubes and lightly fry until
golden.
2. Steam the Palak with the green chillies.
3. Grind in mixie to a smooth paste.
4. Blanch the 2 large tomatoes in boiling water. Then peel skin, remove the seeds
and grind in mixie to a puree.
5. For cooking, heat kadai.
6. Add butter and melt.
7. Season with jeera and elaichi.
8. Add chopped onions. Cook until lightly brown.
9. Add the Ginger garlic paste. Cook until raw smell disappears.
10. Add the dhania, jeera powders, garam masala powder and salt. Saute and cook
in low flame or else will burn. You may add 2 tbsp water to avoid burning.
11. Add the tomato puree. Cook until oil separates.
12. Add the fried paneer, cook for few mins.
13. Add the spinach/green chilly puree. Add some water if very thick to get gravy
consistency.
14. Mix well and cook for few mins.
15. Add kasoori methi and cook for 2-3 mins.
16. Finally add the cream and mix. Cook for 2 mins.
17. Palak paneer is ready.
18. Serve with Naan, Chapati, jeera rice etc.
www.Penmai.com
11
Keerai Recipes
www.Penmai.com
Note:
1. My Punjabi friend does another version - she blanches some onion and grinds it
with cashews, little grated coconut and some cream. adds this ground mix after
the tomato puree is added. Rest of steps follow this gives a more creamier and
slightly sweeter gravy.
2. My version is more for parties as it uses butter and cream. For a healthier day to
day version use less butter or use a mix of butter and oil.
www.Penmai.com
12
Keerai Recipes
www.Penmai.com
Recipe Name: Methi Thepla

Methi Thepla
Ingredients:
Whole wheat atta Flour-1 cup
Besan Flour-1/2 cup
Methi leaves- cleaned and chopped 1-11/4 cup
Salt
Yoghurt- to knead
Oil-2 tbsp
Finely minced Green chillies-2
Red chilly powder-1 tsp
Roasted jeera powder- 1 tsp
Turmeric powder-1/2 tsp
Ginger garlic paste-1 tsp
Oil or butter - to cook chapattis
Method:
1. To the wheat flour, add the besan flour and mix.
2. Add the dry powders (jeera, red chilly and turmeric) and salt. Mix until
incorporated uniformly.
3. Add the minced green chilly and ginger garlic paste and mix well.
4. Add the 2 tbsp oil. Mix well. Will become slightly crumbly.
www.Penmai.com
13
Keerai Recipes
www.Penmai.com
5. Add the finely chopped methi and mix well until moisture is absorbed by flour
mix.
6. Finally add some yoghurt enough to make chappati dough of soft consistency.
7. Let it soak for 1/2 -1 hr.
8. Roll out like chapattis.
9. Cook the theplas in a tawa with oil or butter.
10. Tasty theplas are ready.
11. Serve with plain yoghurt or raita.
Note:
1. My version does not use Jowar flour.
2. I use whole wheat atta flour.
www.Penmai.com
14
Keerai Recipes
www.Penmai.com
Contributor: Santhi1984
Recipe Name: Palak Egg Bhurji

Palak Egg Bhurji
Ingredients:
Palak - Small cut pieces (2 cup)
Egg - 3 nos
Onion - 1 no
Green chilly - 3 nos
Powder - Garlic - 4 nos (Cut to small pieces)
Chilly - Teaspoon
Oil & Salt - As required
Method:
1. In a non stick pan, pour 2 teas spoon of oil and wait till oil gets heated up.
2. Add cut onions, green chilly and fry till it gets light brown color.
3. Mix garlic and teaspoon of chilly powder and then mix Palak fry till it gets fried.
4. Lastly add egg 3 nos and fry 5 minutes to get ready of Palak Egg Bhurgi.
www.Penmai.com
15
Keerai Recipes
www.Penmai.com
Contributor: Angu Aparna
Recipe Name: Keerai Poondu Masiyal

25
1/2
1/2
:
1. , Dr .
2. r .
3. ,
, .
4. ,
.
5. .
www.Penmai.com
16
Keerai Recipes
www.Penmai.com
Recipe Name: Keerai Morkuzhambu
!
:
100
100
r 50
1/2
1/4
5
:
1.
Dr 1/2
.
2.
, , r, , ,
,
.
3.

.
4.
, ,
,
.
5.

.
6.
.
www.Penmai.com
17
Keerai Recipes
www.Penmai.com
Recipe Name: Keerai Biryani

r
- 50
- 50
- 50
50
r 2
10
5
www.Penmai.com
18
Keerai Recipes
www.Penmai.com
:
1.
.
2. .
3. .
4. .
5. .
6. r .
7. , ,
, , , , r
.
8.
, .
9. .
10.
.
11. .
12. r D
.
13. r

.
14. , r .
www.Penmai.com
19
Keerai Recipes
www.Penmai.com
Recipe Name: Gonkura Thokku
Gongura Thokku
Ingredients:
Cleaned, chopped Gongura-2 cups
Garlic flakes- 10-15
Red chilly - ground coarsely to suit taste
Salt
To temper
Mustard seeds, channa dhal, hing
Oil- 3-4 tbsp
Method:
1. Heat oil season with mustard, channa dhal and hing.
2. Add the garlic and gongura - saute until raw smell disappears.
3. Add salt and coarsely ground red chillies. Cook until oil separates.
4. When cooled store in air tight container has shelf life of 3-4 weeks if stored in
fridge.
5. Also Gongura pappu can be made. Same as any keerai paruppu kadayal but no
need to add ant tomato or tamarind as gongura itself is sour.
www.Penmai.com
20
Keerai Recipes
www.Penmai.com
Contributor: Poovizhi
Recipe Name: Nochikottan Keerai Cutlet

.
.
. .
.
.
:
-
.
:
1.
, ,

.
2.
r ,
.
3.
4.
(
)

www.Penmai.com
21
Keerai Recipes
www.Penmai.com
() .
.
5.
,
.
6.
r
(r
).
7.

( ) .
8.
,
D
.
.

. . r
. .
, .
:
1.
2.
()
.
www.Penmai.com
22
Keerai Recipes
www.Penmai.com
Contributor: Gayathri Pattabi
Recipe Name: Mudakkathan Keerai Dosa
Mudakkathan Keerai Dosa:

Ingredients:
Mudakathan keerai
Raghi flour
Salt
Method:
1.
Clean and Wash Mudakathan leaves.
2.
Grind it as paste with less water.
3.
If the grinded paste is 1 cup, then take 2 cup ragi flour. Add required amount
of water as well salt and make it like dosa batter.
4.
Now add keerai paste in ragi batter. Mix it well.
5.
Keep it aside for 8 hrs. After it is fermented, you can prepare dosas.
6.
It is very healthy for older people
www.Penmai.com
23
Keerai Recipes
www.Penmai.com
Contributor: Gayathri Pattabi
Recipe Name: Keerai Pachadi
Manathakkali keerai pachadi:

Ingredients:
Manathakkali keerai
Green chillies - 2
Roasted gram (Pottu kadalai in Tamil) - 1 tbsp
Salt
Curd -1 cup
Method:
1. Wash the leaves perfectly in running water.
2. In a pan,once it is heated, Add 1 tbsp oil + Green chillies + Leaves.
3. Fry it for 5mins .Before switch off the flame add roasted gram just stir it with
leaves.
4. After the mixture is cooled down ,Grind it as nice paste with salt (Dont add
water)
5. Now the grinded paste and curd will be mixed together before serving.
6. Thats it. Pachadi is ready.
7. You can have it as main dish with hot boiled rice
www.Penmai.com
24
Keerai Recipes
www.Penmai.com
Contributor: Ramya
Recipe Name: Gonkura Chutney

Gonkura chutney
Ingredients:
Well cleaned pulicha keerai - 1 kattu
Thaniya - 2 spoon
Varamilagai - ungal karathirkerpa (na 16 use panuven)
Puli - oru thundu
Perungayam - sirithalavu
Garlic - 1 kaipidi alavu
Thalika:
Kadughu, Urad dal, Thuvaram parumpu - Sirithalavu
Oil
Method:
1. Kadayil sirithalavu oil vittu perungayam, varamilagai, thaniya ivatrai varuthu
edukavaum.
2. Then sutham seitha keerayai nanghu vathaki aravaikavum.
3. Ellavatraiyum sirithalavu puli matrum thevayana alavu salt serthu araithu
edukavum.
www.Penmai.com
25
Keerai Recipes
www.Penmai.com
4. Kadayil oil vittu thalipiku thevaiyana porutkalaipotu thalithu athil garlickai nasuki
potu vathakavum intha kalavaiyil araitha gongura chutneyai serthu (ennai piriyum
varai) nangu vathakavum.
5. Andra gongura chutney ready. Ithai sathathil sirithalavu nallanai vitu sapida
supera irukum.
www.Penmai.com
26
Keerai Recipes
www.Penmai.com
Recipe Name: Palak Paneer Masala

-!
D 100
:
1. .
2. D .
3. ,
.
4. , ,
D , ,
.
5. , D,
.
6. D .
www.Penmai.com
27
Keerai Recipes
www.Penmai.com
Contributor: Prema Barani
Recipe Name: Vallarai Keerai Thuvaiyal
Vallarai Keerai Kuzhambu Or Thuvaiyal

Ingredients:
For Kuzhambu:
Tamarind- Soak a lemon size & extract the juice
Vallarai keerai - 1 cup-Make small pieces with your hands only (They tell if you
cut with knife or scissors it becomes more bitter. I don't know how far it's true, but
I always make it pieces by my hand only)
Small onion- 5-6
Poondu- 3-4 cloves
Seasoning- Kadugu, Urud dal & channa dal-1/4 tsp each
Sambar powder-1-2 tsp
Method:
1. In a pan, in little oil, add the seasonings. Once the kadugu splutters, add onion &
poondu, & saute for few mins. Add the keerai also & saute for few mins.
2. Then add sambar powder, saute for few mins, add the tamarind juice & salt &
allow it to boil.
3. You can stop when the raw smell goes & eat with rice.
www.Penmai.com
28
Keerai Recipes
www.Penmai.com
Contributor: Revathi Venu
Recipe Name: Agathi Keerai Recipe
Agathi Keerai Thaneer Charu

Ingredients:
Agathi Keerai 1 kattu
Redchilli - 10 or 12
Coconut 1 cup
Thuvaram paruppu - cup
Kasakasa - siridhalavu
Tomato 2 nos
Sambar vengayam 100 gms
Method:
1. Paruppai nangu vegavaithu kollavum.
2. Keeraithavira matravatrai varuthu araithukollavum.
3. Oil serthu kadu urud dall fry seitha piragu keeraiyai vathakki turmeric powder
serthu thanneer vittu keerai nangu venthavudan uppu serthu araithathaiyum
paruppaiyum serthu kothikkavittu irakkavum.
4. Ithai rice udan serthu samppidalam.
www.Penmai.com
29
Keerai Recipes
www.Penmai.com
Recipe Name: Venthaya Keerai Thuvaiyal

100
r 2 ( )
- 1
:
1.
2.
3.
, ,
, , ,
.
4.
, .
5.
.
6.

.
7.
.
www.Penmai.com
30
Keerai Recipes
www.Penmai.com
Recipe Name: Mulai Keerai Chapathi

1/4
1/4
- 2
:
1.
2.
D ,
.
3.

,
D .
4.
30 , .
5.
.
:
, , .
www.Penmai.com
31
Keerai Recipes
www.Penmai.com
Recipe Name: Methi Rice
Methi Rice
Ingredients:
Methi leaves- 1 bunch (chopped)
Basmati rice - 1-1 1/2 cups
Big onion - 1 (chopped)
Tomato-1 (chopped)
Garlic -pods (finely chopped)
Chilli powder-1 tsp
Dhania powder-1.5 tsp
Turmeric powder- 1/2 tsp
Lemon juice--1/2 tsp
Seasoning:
Bay leaves
Cinnamon - 1' piece
Cloves-2
Cardamom-2
Method:
1. In a pan, take 2 tsp oil, when it boils add bay leaves, cinnamon, cardamom &
cloves.
2. Add onions & garlic & saute until onion turns brown.
www.Penmai.com
32
Keerai Recipes
www.Penmai.com
3. Add tomato & saute until oil separates.

4. Add methi leaves Saute for 2 mins.
5. Add chilli powder, dhania powder, turmeric powder & saute for 3 mints.
6. Add required water & salt & allow it to boil.
7. Once the water starts to boil, add rice & transfer to rice cooker & cook.
8. If you have Electric Oven, then cook the rice in gas stove until the rice is 2/3rd
cooked or a stage when the water & rice are mixed well & inseparable. Keep in
Oven at 180'c for 20 mints.
www.Penmai.com
33
Keerai Recipes
www.Penmai.com
Recipe Name: Puli Keerai Masiyal

Pulli Keerai Masiyal
Ingredients:
Mullai keerai -1 bunch
Pulli - lemon size
Red chilli - 5
Tomato - 1 big
Small onion - 3
Vadagam - for seasoning
Method:
1. In kadai add 1 tsp oil, temper with vadagam.
2. Then add all the ingredients, little water cook until the keerai is well cooked.
3. When it is cool, blend them in mixie to a paste.
4. It goes well with rice.
www.Penmai.com
34
Keerai Recipes
www.Penmai.com
Contributor: Jeyanthi Raj
Recipe Name: Arai Keerai Kadaisal

Arai Keerai Kadaisal
Ingredients:
Arai keerai
Green chillies 3 nos
Small onions - 3 nos
Garlic 2 cloves
Jeera 1/4 tsp
Mustard,urad dal - for seasoning
Red chilly - 1no
Curry leaves
Salt - to taste
Asafoetida - a pinch
Method:
1. First boil water with asafoetida. Then add garlic, onions, green chillies, keerai
and let it to cook for 5 min.
2. After it cools down wipe it in the mixer with jeera.
Seasoning:
1. In a pan take some oil and add mustard seeds to it.
2. When it splutters add red chilly and curry leaves. If you want u can add tomatoes
too. It goes well with rice.
www.Penmai.com
35
Keerai Recipes
www.Penmai.com
Contributor: Gomu
Recipe Name: Murungai Keerai Poriyal

Murungai Keerai Poriyal
Ingredients:
Murungai Keerai -1 cup (cleaned)
Mustard seeds-1/2 tsp
Urad dhal-1 tsp
Oil-2 tsp
Red chillies-3
Grated coconut-1 tbsp
Till seeds-1 tsp
Groundnuts-1 tbsp
Method:
1. Heat kadai.
2. Add 1 tsp oil. Toast the groundnuts, till seeds and grated coconut and one red
chilly until light brown. Cool and mince in mixie coarsely.
3. Heat kadai and add one tsp oil. Temper with mustard seeds, urad dhal and red
chillies.
4. Add the cleaned murungai Keerai and saute. When Keerai is 3/4 th done add the
ground coarse powder and mix well. Cook until Keerai is cooked.
5. Serve with rice and kara kulambhu.
www.Penmai.com
36
Keerai Recipes
www.Penmai.com
Contributor: Gayathri Venkat
Recipe Name: Methi Paratha

Methi Paratha
Ingredients:
Methi leaves - 2 cups (only leaves)
Jeera - little
Atta - 1.5 cups
Salt, turmeric powder, chilli powder - as required.
Method:
1. Take only the leaves of the keerai and wash nicely then drain. Heat a kadai, add
little oil and add jeera. Then the keerai and saute it well till the moisture in the
keerai goes.
2. Then add little salt, chilli powder and atta and knead into a dough.
3. Roll like regular chappatis and roast in the tawa smearing ghee or oil on both
sides.
4. You can add mashed potatoes too while kneading the dough for extra softness.
5. Methi paratha is ready.
www.Penmai.com
37
Keerai Recipes
www.Penmai.com
Recipe Name: Venthaya Keerai Potato Poriyal
Vendhaya Keerai Potato Poriyal

Ingredients:
Vendhaya keerai siriyadha irunthal 2 or 3 kattu
Periya size vendhaya keerai leavesaga irunthal 1 kattu
Onion 250 gms
Tomato - 2 or 3
Potato 250 gms
Red chilli powder - Thevaikerppa
Tumeric powder
Salt
Method:
1. Potatovai manjapodi serthu vegavithu kondu tholurithu kondu smash seithuvaithu
kollavum.
2. Piragu vendhaya keerai clean seithu cut seithu kollavum.
3. Vanaliyil oil vittu kadugu thalithu onionai vathakki thakkaliyudan vendhaya keerai
manjal thool serthu vathakki kondu siruthu neram konjam thaneer vittu plate
pottu cover seithu vidavum.
4. Thaneer vatri keerai naangu vendhavudan potatovudan salt, red chilli powder
serthu sirdhu neram nangu vathikkayavudan kothamalli thoovi irakki vaikkavum.
5. Ithaiye gravyaga seithal chappathikku side dish agum.
www.Penmai.com
38
Keerai Recipes
www.Penmai.com
Recipe Name: Cauliflower Pickle Rice

Cauliflower Pickle Rice
Ingredients:
Cauliflower - 1
Basmathi rice 1 cup
Red chilli - thevaikerppa
Lemon big size - 1
Nalla ennai - 2 tsp
Vendhayapodi - small pinch
Turmeric powder - sirudhu
Salt
Method:
1. Mudhal naale cauliflowerai small piecesa cut sithu hot wateril kaluppupotu 10
minutes vaithu vittu piragu filter seithu kondu ordinary waterilum kazhuvi
kollavum piragu thaneer illamal filter seithu vittu athanudan salt kalanthu tumeric
powder red chilli powder,vendyapodi lemon juiceyum vittu kalanthu oillyum vittu
kilari one day cover seithu vidavum.
2. Piragu next day riceudan intha pickle kalanthu sappidavum different and easy
recipe
www.Penmai.com
39

Recipes

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Recipes

Uploaded by

Copyright:

Available Formats

Keerai Recipes

Variety of Keerai Recipes from Penmais Kitchen Queen

Contributor: Priya Gautham

Recipe Name: Murungai Keerai Poriyal

Murungai Keerai -1 cup( cleaned)

Mustard seeds-1/2 tsp

Urad dhal-1 tsp

Grated coconut-1 tbsp

Till seeds-1 tsp

Contributor: Priya Gautham

Recipe Name: Murungai Keerai Kelvaragu Adai

Murungai Keerai Kelviragu Adai

Cleaned murungai Keerai-1 cup

Onion-1 finely chopped

Urad dhal-2 tsp

Grated coconut -1 tbsp

Kelviragu flour - 1 cup

Rice flour- 1/2 cup

Recipe Name: Keerai Cutlet

Recipe Name: Keerai Paruppu Kuzhambu

Any Keerai (Except murungai) - 1

Garlic - 6-7 pieces

Red chilli - 10- 15 (depends on taste)

Toor dal- 150 gm

Turmeric powder - 1 pinch

Tamarind - one small ball

Contributor: Priya Gautham

Recipe Name: Keerai Vada

Keerai- 1 cup cleaned and chopped

Urad dhal-11/4 cup wash and soak for 1-11/2 hrs

Onion-1 big finely chopped

Oil- to deep fry

Contributor: Priya Gautham

Recipe Name: Palak Paneer

Palak- 2 bunches clean and chop

Onion-1 big finely chopped

Ginger Garlic paste- 1 1/2 tsp

Paneer- cut into small cubes -1/4 kg

Roasted Jeera Powder-1 tsp

Roasted Dhania powder-2 tsp

Kasoori methi -1/4 tsp

Garam masala powder-1/4 tsp

Tomato-2 big (blanch, remove seeds and puree it)

Contributor: Priya Gautham

Recipe Name: Methi Thepla

Whole wheat atta Flour-1 cup

Besan Flour-1/2 cup

Methi leaves- cleaned and chopped 1-11/4 cup

Finely minced Green chillies-2

Red chilly powder-1 tsp

Roasted jeera powder- 1 tsp

Turmeric powder-1/2 tsp

Ginger garlic paste-1 tsp

Oil or butter - to cook chapattis

Recipe Name: Palak Egg Bhurji

Palak - Small cut pieces (2 cup)

Green chilly - 3 nos

Powder - Garlic - 4 nos (Cut to small pieces)

Oil & Salt - As required

Contributor: Angu Aparna

Recipe Name: Keerai Poondu Masiyal

Contributor: Angu Aparna

Recipe Name: Keerai Morkuzhambu

Contributor: Angu Aparna