Arachu vitta in Tamil means grinding,and this arachu vitta keerai is one classic from Tam bram cuisine.Even those who don’t like greens cooked normally,will like this preparation as this is full of flavor and the taste is simply awesome.My sister is a testimony for the above sentence :),when ever we purchase keerai(greens) she demands that it has to cooked this way.We normally use mulai keerai for this dish,but you can also use sirukeerai(very tasty) and ara keerai.Very simple recipe,while greens in the pot is boiling,add the ground coconut paste towards the half cooked greens and continue to cook.Towards the end add the tempering and it is ready.Simply great when served with vatha kuzhambu or paruppu thogayal.Try this healthy,tasty vegan preparation and I am sure you will love it.
Arachu vitta keerai recipe
Star ingredients:Fresh greens and coconut
1 large bunch mulai keerai
1/4 cup moong dal
1/2 teaspoon urad dal
1/2 teaspoon mustard seeds
1/2 teaspoon oil
1/2 of coconut shredded
2 tablespoons urad dal
3 dried red chillies
1 teaspoon cumin seeds
1 tablespoon oil
1.Roast urad,dried red chillies and cumin in one table spoon oil.Grind to a smooth paste alonh with coconut.
2.Wash the clean the greens thoroughly.Separate the leaves and chop them fine.
3.Take the washed moong dal and chopped greens in a wide vessel.Add just 1/4 cup water to it and boil over medium-low flame.
4.Do not add more water as greens will leave out water as cooking.Boil for 10 minutes.Add 1/4 teaspoon sugar if needed.
5.After boiling for around 15 minutes,add salt,ground paste and mix well.Cook till the gravy thickens and consistency is uniform.
6.Heat oil in a small kadai and temper with mustard and urad dal.Add to the cooked keeria.Mix well and remove from flame
7.Serve hot with rice.
1.Greens shrink considerably after cooking.So use a large bunch.
2.Always add salt for greens after 1/2 or 3/4 cooking is done. Initially they will appear to be of huge quantity and we may end up adding more salt.