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Sunday, September 19, 2010

Arakeerai kolambhu

2 bunches Arai keerai
½ cup Toor Dal
¼ tsp Asafoetida
A pinch of turmeric
1 cup water
10 small onions, finely chopped
2 Tomatoes, chopped
4 Garlic cloves
½ tsp Mustard
1 tsp Urad dal
1 tsp cumin seed
4 Green chilly, slit
2 dry red chilly
Few Curry leaves
Water as required

1. Pressure cook toor dal with turmeric and Asafoetida. Keep it aside.
2. Wash and clean arai keerai.
3. Chop them coarsely and keep it aside.
4. Heat water in a vessel and bring it to boil.
5. Add cumin seed, green chilly, keerai, garlic, tomato and salt.
6. Cover and cook till it becomes soft.
7. Once keerai got cooked add cooked toor dal and mix well.
8. Cook keerai dal mixture for 2-3 minutes.
9. Then mash it with a spoon.
10. Heat oil in a kadai, add mustard, urad dal.
11. Once the mustard starts to splutter add red chilly and saute for a minute.
12. Add curry leaves, onion and saute till the onion becomes golden brown.
13. Add this to the keerai dal mixture and mix well.

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