அகத்திக்கீரை மண்டி/ Chettinad Agathi Keerai Mandi with Coconut Milk

Agathi Keerai is called as "Humming bird tree leaves' in  english, (thanks to web info) 

Agathi Keerai is very good for lactating mothers, especially when it is combined with coconut milk; it’s really effective and enhances milk production.

Also it’s good for stomach ulcers, when you experience mouth ulcers it indicates that you have stomach ulcers too. During those times Agathi keerai combined with coconut milk, will help you heal faster.

Freshly squeezed Coconut milk..

Ingredients:

Agathi Keerai/அகத்iதிக்கீரை - 1 Bunch

Small Onion/சின்ன வெங்காயம்  - 5 to 6

Red Chilli/ வரமிளகாய் - 1

Cumin Seeds/சீரகம் - 1/2 tsp

Freshly made Coconut milk/ தேங்காய்ப் பால் - 1/2 cup

Rice Mandi/அரிசி மண்டி - 1 to 1 and 1/2 cups

Method:

Separate the leaves from the stems and rinse well. Throw away the yellow leaves, which may cause diarrhea. Also we need to cook Agathi Keerai well, under cooked Keerai may cause indigestion.

In a pressure cooker add two tsp of cooking oil; add cumin seeds, chopped onion and red chilli and sauté for couple of minutes. Stir in the keerai/leaves and cook for two minutes.

Now add enough salt and Rice water/மண்டி. Cook in Pressure Cooker for 10 to 15 minutes in low flame.  

Switch off the stove. After releasing the pressure, add coconut milk.  Check salt and add if it’s necessary.

Serve hot with rice and Puzhi Kuzhambu.

With Coconut milk

Tips, tips, tips:

அரிசி மண்டி/Rice water is the water used for rinsing rice.  Rice water has nutritional properties and also helps to thicken the soup/மண்டி. 

I try to save rice water, when I soak rice for Idli/Dosa batter, that's when I get thick rice water and the quantity is also more. 

Rice Water

Vendakkai/Okra/Ladies Finger Clear Soup

It’s one of the tastiest soups I’ve ever had, I tasted it in a restaurant recently and I tried at home. It turned out very well.

My kids loved it and gave a thumbs up 👍😀

and my younger one suggested that I cook Vendakkai/வெண்டைக்காய் soup often 😉

 Wash and drain the water from Vendakkai/Ladies Finger/Okra and let it dry in a towel for an hour or two.  Also cut Ladies finger using dry board, to avoid stickiness. It will help get rid of excess stickiness.

Ingredients:

வெண்டைக்காய்/Okra/Ladies Finger  -  20 to 25

Garlic cloves/பூண்டு (finely chopped) - 3

Big onion/பெரிய வெங்காயம்(medium sized- finely chopped) - 1

Tomato/தக்காளி - 1/2 (no need more 1/2 to 1 should be enough)

Turmeric Powder - 1/4 tsp.

Water - 4 to 5 Cups

Tempering:

Ghee/ Clarified Butter/நெய் - 1 tsp.

Whole Black Pepper/மிளகு - 1/2 tsp. (coarsely crushed)

Cumin seeds/சீரகம் - 1/4 tsp.

Fennel seeds/ சோம்பு - 1/4 tsp.

Green Chilli/ பச்சை மிளகாய் - 1

Curry leaves/கரிவேப்பிலை - few

Fresh Coriander leaves/மல்லி தழை - to garnish

Method:

In a pot pour ghee and add the tempering ingredients, cumin, fennel, crushed pepper, Chilli and curry leaves, then add garlic and onion, sauté for couple of minutes. Add tomato and cook for one minute.

Now stir in the chopped ladies finger and turmeric powder, sauté for few minutes. Add salt and 4 to 5 Cups of water. 

Let it boil for few minutes, cook until Vendakkai/Ladies Finger is cooked well, don’t let it become mushy.

Vendakkai/Ladies Finger/ Okra is a Brain food, which is very good for young/growing children. Include Vendakkai/Ladies Finger, in your meals as often as possible.

This soup is very mild, it can be given for toddlers as well 👶🏻

Tips,tips,tips...

Always do the tempering/seasoning with ghee instead of oil, for soups. It gives a wonderful flavor and also good for digestion.

Chettinad Keerai Masiyal/ Mashed Spinach with Dhal

Keerai Masiyal with rice and ghee is a great food for kids. (can add little bit of Puzhi Kuzhambu for the spicy touch)

It’s one of the best accompaniments for spicy kuzhambu/gravy varieties.

The combination of Keerai and Dhal makes it rich with protein and iron. At times, I make masiyal without Dhal too. It’s simply delicious with a dollop of ghee.

I guess it’s acquired taste, introduce to kids when they’re very young, they’ll start loving it!!

Ingredients:

Keerai - 1 bunch

(Mulai Keerai/Arai Keerai)

Small onions - 5 to 6 (Or)

Small sized big onion - 1

Garlic - 3 to 4

Seeragam/Cumin Seeds - 1 tsp.

Green Chilli - 1

Ghee - 1 tsp.

Cooked Pasiparuppu/green gram Dhal - 1 to  2 tbsp.

Salt - to taste

Method:

Cook the green gram Dhal/Pasiparuppu and set aside.  Rinse the Keerai/Spinach thoroughly with generous amount of water about 3 times, to get rid of the sand particles.

Chop the Keerai, crush the small onions, garlic, chilli and Seeragam/Cumin seeds in a mortar and pestle.

In a pan add chopped Keerai, crushed mixture and 1/2 Cup of water. Cook until Keerai is well done, it may take 5 to 7 minutes.

Add salt and cooked Pasiparuppu/green gram dhal, stir and cook for 2 minutes.  Now switch off and mash well. (I use traditional wooden masher)

Add a dollop of ghee and Keerai Masiyal is ready to serve.

Tips, tips, tips....

Avoid grinding in mixer, it will turn out like paste which spoils the texture.