Thengai Aracha Keerai Recipe

Cooking Directions

• STEP 1.Wash the greens thoroughly and chop them finely.
• STEP 2.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves. Let them splutter.
• STEP 3.Add the chopped greens and sauté for a few minutes until they wilt.
• STEP 4.In a blender, grind coconut, red chilies, cumin seeds, and garlic to a smooth paste.
• STEP 5.Add the coconut paste to the greens and mix well. Cook for a few more minutes.
• STEP 6.Season with salt and remove from heat. Thengai Aracha Keerai is ready to be served.

Cooking Tips

• You can use any greens of your choice like spinach, amaranth, or fenugreek leaves.
• Adjust the spice level according to your preference by adding more or fewer red chilies.
• Make sure to wash the greens thoroughly to remove any dirt or impurities.

Storage and Serving

• Thengai Aracha Keerai is best served hot with steamed rice or roti.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.