STALKS OF GREENS FRY :-
NEEDED :- STALK/STEM OF GREEN ( KEERAITHANDU ) - PREFERLLY MULAIKEERAI OR THANDU KEERAI - ONE BUNCH. PARABOILED THUVAR DHAL - 1 TBLSPN, SMALL ONION - 4 NOS, SALT - 1/4 TSP. FOR FRYING :- OIL - 1TSP, MUSTARD, ORID DHAL - HALF TSP EACH, RED CHILLI - 1, CURRY LEAVES - 1 ARK.
METHOD :- WASH AND CHOP STALK OF GREENS. PEEL AND CHOP THE SHALLOTS TOO. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, HALVED RED CHILLI. WHEN THEY SPLUTTERS ADD CURRY LEAVES AND ONION. SAUTE FOR A MINUTE THEN ADD THE STALK OF THE GREEN. FRY FOR 2 MINUTES. ADD SOME WATER AND COVER IT WITH A LID. KEEP THE FLAME IN SIM POSITION.COOK FOR 2 MINUTES. ADD SALT AND THE PARABOILED DHAL. STIR WELL. SERVE HOT WITH PULIKULAMBU SATHAM, VATHAK KULAMBU SATHAM, KETTI KULAMBU/KARAKKUZHAMBU SATHAM.
NEEDED :- STALK/STEM OF GREEN ( KEERAITHANDU ) - PREFERLLY MULAIKEERAI OR THANDU KEERAI - ONE BUNCH. PARABOILED THUVAR DHAL - 1 TBLSPN, SMALL ONION - 4 NOS, SALT - 1/4 TSP. FOR FRYING :- OIL - 1TSP, MUSTARD, ORID DHAL - HALF TSP EACH, RED CHILLI - 1, CURRY LEAVES - 1 ARK.
METHOD :- WASH AND CHOP STALK OF GREENS. PEEL AND CHOP THE SHALLOTS TOO. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, HALVED RED CHILLI. WHEN THEY SPLUTTERS ADD CURRY LEAVES AND ONION. SAUTE FOR A MINUTE THEN ADD THE STALK OF THE GREEN. FRY FOR 2 MINUTES. ADD SOME WATER AND COVER IT WITH A LID. KEEP THE FLAME IN SIM POSITION.COOK FOR 2 MINUTES. ADD SALT AND THE PARABOILED DHAL. STIR WELL. SERVE HOT WITH PULIKULAMBU SATHAM, VATHAK KULAMBU SATHAM, KETTI KULAMBU/KARAKKUZHAMBU SATHAM.
