Keerai Poriyal

Spinach or any other Greens - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/2 tsp

Onion - 1 cup, diced

Salt

Coconut - 1/2 cup, grated

Heat Oil in a pan.

Temper Mustard seeds and Urad dal.

Add the Onion and sauté until translucent.

Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame.

Turn off heat and garnish with Coconut.

Keerai Thoran

Spinach - 4 cups, chopped

Red Chili - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chili - 2

Shallots - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely.

Heat a pan with Coconut Oil, temper Mustard seeds and Red Chilies.

Add the chopped Spinach and stir thoroughly, adding the necessary Salt. Continue mixing and stirring for about 5 minutes, until the Spinach is well-cooked and dry.

Mix in the coarsely ground Coconut mixture and sauté for a minute.

Serve warm with Rice.

Keerai Paruppu Poriyal:

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Moong Dhal - 1/4 cup

Onion - 1, diced

Garlic - 2 cloves, minced

Keerai - 4 cup, chopped

Turmeric - 1 tsp

Salt

Coconut - 1 cup, grated

Heat Oil in a large pan.

Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.

Add the Moong Dhal and roast until golden.

Add the Onion and Garlic, sauté until translucent.

Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.

Garnish with grated Coconut.