March 16, 2015

Keerai Chaaru


 

Keerai charu is the traditional recipe of Tirunelveli. Though I have not made it, tasted this delicious gravy many times in my friend's house. recently I got a request from a follower of my blog to post the recipe for Keerai chaaru. My friend made this on my request and she mailed me the recipe and photos.....



SEE OTHER KEERAI RECIPES LIKE MURUNGAI KEERAI DOSAI, KEERAI PULLISERRI, KEERAI CURRY, KEERAI MASIYAL, AGATHIKEERAI CURRY, KEERAI SAMBHAR, METHILEAVES VATHAKUZHAMBU

 

Ingredients for making Keerai Chaaru:


 

 

 

 

 

 

 

 

 

 

 

A bunch of fresh and tender  Mullai Keerai (Amarnath leaves)

Pressure cooked and mashed thur dal 1 cup 

Tamarind water extracted from a small gooseberry size tamarind 3 cups

 

For grinding:

 

 

 

 

 

 

 

 

 

 

 

 

Coconut 3 tb spoons

Shallots 6 to 8

Red chillies 5 to 7

Cumin seeds 1 tea spoon


For Sauteing:

Mustard seeds and Urad dal in a tea spoon of oil.


How to make Keerai Chaaru?


Wash and chop the greens. 

In a broad pan add some water, salt and turmeric powder and boil the greens till they get cooked.

Now add the tamarind juice. Let them boil till the raw smell of the tamarind goes.

Now add the boiled Thur dal and mix well.

Finally add the ground coconut paste and allow them to boil for 2 more minutes.

Saute it with mustard seeds and urad dal.





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2 Comments
Comments
  1. This recipe sounds really delicious. I am just learning Indian cooking, so have a question. Would you cook a vegetable, such as potatoes in this, or simply pour it over rice? Thank you.

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    Replies
    1. That can be a good experiment. You add potatoes. I don't think it will taste awful but it may taste different.
      Happy cooking Indian food!

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