August 17, 2012

Healthy Dish Award and Keerai Thogayal

Celebration time again with healthy keerai thogayal / chutney for winning the Best Healthy Dish Award.... Everyone must be aware of the famous EP series by Julie hosted by different bloggers each month. Last month EP series was hosted by Kaveri from Palakkad chamayal on the theme of EP series - Fenugreek leaves or green chillies. I had linked my entries and was lucky to have won the award for the Best Healthy Recipe to my recipe - Wheat Rawa Kanji using Fenugreek Leaves.

Thank you so much Kaveri and Julie :)


Love to share my joy with this Keerai Thogayal with you all...
Keerai ( green leafy veggie ) is my favorite, used to prepare kootu, sambhar, poondu masiyal, puli keerai or dal.. For a change, thought of trying thogayal with them and it was really too good. Served with hot rice and ghee.

Ingredients :

2 Cups Amarnath ( Mulla Keerai ), chopped ( or Spinach / Palak )
6 Garlic pods
2 Tbsp Coconut, Grated
2 Green chillies
1/2 Tbsp Oil
Salt to taste

For Tempering :

1/2 Tbsp Oil
1 Tsp Mustard seeds


Method :

Heat oil in a pan and add chopped keerai, saute for 3  - 4 minutes in a medium flame.
Remove and keep aside.
Repeat the same procedure for garlic followed by coconut and green chillies.
Cool everything and grind to fine paste adding very little water. ( Chutney should not be watery )
For tempering, heat oil in a pan and add Mustard seeds, once it starts spluttering, switch off the flame.
Add tempering to the thogayal / chutney.
Serve with rice.






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