It is a centuries-old custom still practiced on the day of Vijayadasami that the teachers or parents introduce the syllables of the first language to the kids. We guide them to write the alphabet on a bed of sands as a tradition. Furthermore, we encourage the children to enroll in music, dance, or other art schools on this auspicious day. Now I do feel as if this were the first post when I resume my blogging after a lull of quite a few months. So I have shared a simple Chettinad recipe for a rich and intriguing keerai masiyal. I relished this dish when we dined at a restaurant in Madurai a few months ago before the onset of the pandemic.
Greens curry is one of the most favorite Indian curries not only for Indians but also for the people across the globe. It is a traditional winter curry prepared using different leafy greens & cottage cheese (paneer). Palak paneer is the most commonly prepared curry using palak (spinach) all over India, and saag paneer is prepared using mustard leaves popular mainly in Odisha, West Bengal, Kashmir & Punjab. Here I have prepared this curry with the locally grown Amaranth leaves (mulai keerai).
I am grateful to the creator of the well renowned TV series, The Popeye show, for motivating my son, a picky eater, to have a liking for an insipid spinach even at his tender age. Though he did not like to take spinach with rice, he enjoyed taking plain spinach just like his hero, the great Popeye, gobbled it up! This cartoon show successfully conveyed a profound theory, “we are what we eat”, even to the kids. Thus it made my job easier to convey the importance of taking wholesome food.
Black nightshadow (manathakali keerai) is one of the common plants grown in the kitchen gardens in Tamilnadu. Children like to take tiny red/ black berries and chew their leaves as they are useful to treat mouth ulcers. Manathakkali leaves are also useful for adults to treat stomach ulcers and to protect the liver. Still, people in rural TamilnaduIt use these greens to treat Hepatitis. We prepare keerai kootu in different ways: sometimes we prepare kootu with/ without coconut, and other times we prepare this with/ without lentils. Here I have added spicy coconut paste and cooked green gram lentils (moong dal) for making manathakkali keerai kootu.
Adai (mixed lentils crepe) is a traditional protein-rich dosa prepared using rice and assorted lentils. Kara adai is a complete meal when served with aviyal as adai is made of assorted lentils & aviyal with medley of vegetables. Hence we can serve adai aviyal frequently to kids & old people to prevent the vitamin & mineral deficiency.
Methi Roti or vendhaya keerai chappathi is a food with low-glycemic index as both wheat & methi are of low GI. If you check your blood sugar after taking them (postprandial levels) using a home kit, you will be surprised to see your glucose at its low. Besides fenugreek leaves have the properties of reducing the body temperature and hence they are beneficial to the people living in tropical country like India.
Drumstick leaves (moringa leaves or murungai keerai) contain all the nutrients required for active mind & body. So murungai keerai idli is the perfect breakfast for the energetic children, dynamic professionals and busy women as it meets their daily dietary requirements. Apparently, weight-watchers, diabetics, and all the health-conscious people prefer to take these idli over plain idli. These are so filling compared to plain idlis. Hence we can reduce the intake of carbs to a good extent.