Arai Keerai Masiyal Recipe | Half Lettuce Masiyal Recipe

Preparation time: 10 minutes

Cooking time:10 minutes

Total times:20 minutes

Serving: 4

Course: Side dish

Cuisine: south Indian recipe

Ingredients:

(1 Cup = 150 ml)

1 Bunch Arai Keerai

1 pinch hing(Perungayam)

5 to 6 sambar shallots

2 green chilies

1 small piece tamarind

Salt as needed

1 cup water

For Grinding:

4 tblsp Grated coconut

½ tsp cumin seeds

2 Garlic

For tempering

1 tblsp cooking oil

½ tsp Mustard seeds

1 sprig curry leaves

Preparation:

1.       Grinding the grated coconut, garlic and cumin seeds as fine paste and keep aside

2.      Wash Arai keerai thrice and chop them roughly & keep aside

Method:

 (1 Cup = 150 ml)

1.       In a Pot add 1 cup water, add Arai keerai, sambar shallots, tamarind,Perungayam(hing) and green chilies. Cover the lid and let it cook till the keerai cooks well

2.      Turn off the flame and let them cool for a minutes

3.      Further more grind the cooked keerai by using matthu or mixi jar

4.      Add Grinded Coconut paste to the keerai,mix well

5.      Let it cook for 5 minutes and turn off the flame

6.      Meanwhile in a pan add 1 tsp oil and mustard seeds, when it crackle add Curry leaves

7.      Pour the tempering over the Ponnaganni  kootu and mix well

8.     Serve the Arai keerai with rice and puli kulambu

Step by Step Pictorial instruction

Arai Keerai | Half Lettuce

Wash Arai keerai thrice and chop them roughly & keep aside

In a Pot add 1 cup water, add Arai keerai

Add sambar shallots, tamarind,Perungayam(hing) and green chilies,cover the lid and let it cook till the keerai cooks well

Keerai Cooked well,turn off the flame and let them cool for a minutes

Grind cooked keerai by using mathu or mixi jar

Add Grinded Coconut paste to the keerai,mix well

Let it cook for 5 minutes

Meanwhile in a pan add 1 tsp oil and mustard seeds

 When it crackle add Curry leaves

Pour the tempering over the Arai Keerai Masiyal and mix well

Serve the Arai keerai with rice and puli kulambu