Keerai Thandu (Spinach stem) Puzhukku

This is again a delicacy from God's own Country "Kerala". A traditional meal is considered incomplete without this delectable.


Ingredients:

• Spinach stem (washed and cut into 1/2 cm pieces) - 1 cup
• Whole green moong - 1/2 cup
• Red Chilli - 1
• Grated coconut - 2 tsp
• Curry leaves - a few
• Salt - to taste
• Jaggery - to taste
• Coconut oil - 2 tsp

Method:

• Dry roast the moong in a thick bottomed pan until it turns a deep red. Then soak this in water for 1/2 hour. Pressure cook the roasted, soaked moong.
• Cook the spinach stems with a little water in an open vessel until tender.
• Add salt, jaggery, cooked moong to the spinach stems and bring to a boil.
• Add the red chilli, curry leaves, grated coconut and turn off the stove.
• Add coconut oil and mix well.
• Serve hot with rice and rasam.

Variations:

1. Red chick peas or horse gram can be used instead of whole moong.

2. Spinach stems could be substituted with raw jackfruit, banana stem or raw bananas.