Keerai Rice/sadam can be made with arai keerai or siru keerai. Except for cleaning the greens, this recipe is a breeze to make. Instead of always making keerai masiyal, keerai poriyal or keerai kootu, you can try this for a change. Even fussy kids who refuse to eat greens will love this keerai rice. Today we will learn how to make keerai sadam following this easy recipe with step wise pictures.
Wash and clean the keerai. Use the leaves alone, discard the rest. You can use siru keerai or arai keerai. Chop the leaves roughly and keep it aside.
Heat 2 tsp of ghee and saute cashew nuts until golden brown. Keep it aside.
Heat 1/4 tsp of oil, add coriander seeds, bengal gram, urad dal and red chillies. Saute on medium heat until dal turns golden brown.
Once it cools, powder it and keep it aside. This is the masala powder we are going to use.
Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal, bengal gram, hing and saute until dal turns golden brown.
Add thinly sliced onions and saute until it turns transparent. Add a little salt to hasten (quicken) the process.
Add the washed and chopped greens and saute until it wilts slightly.
Then add 2 tbsp of the prepared masala, salt needed and cook for a few more minutes.
Add the cooked rice and the cashew nuts or roasted peanuts along with the ghee.
Mix well so that the rice is well coated with the masala. Turn off the heat and enjoy it hot with raita, papads or any vegetable curry.
Note – You can use any rice for this recipe. To make it more nutritious, use brown rice.
I made keerai sadam, beetroot channa curry, arbi tomato curry and masala chaas for lunch.
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