I used to prepare this recipe whenever i feel tired of preparing something else with keerai. This is such an easy recipe and less time consuming. This tangy pachadi or curry goes well with a plain steamed rice and potato fry.
2 bunches keerai (green leaf - Amaranth / Thota koora / Mulai keerai ), approx. 2 1/2 cups chopped leaves
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
small Gooseberry sized tamarind
salt to taste
1 tsp mustard seeds
1 tsp urad dal ( I usually add more to get the crunchiness)
2 red chillies
1 tbsp oil
Add keerai, onion, tomato, green chillies and tamarind in a vessel and add little water.
Cook it for about 10 minutes or till the green leaves, onion and tomato gets cooked.
Once done, remove from the flame and cool the mixture.
Add salt to the mixture and grind into smooth paste.
Add 1 tbsp oil in small pan and add mustard seeds followed by urad dal and red chillies.
After tempering add to the keerai mixture.
Serve hot with rice and ghee or gingelly oil.