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.
Spinach curry is one of the most popular Indian curries not only for Indians but also for the people across the globe. It is a traditional winter curry prepared using leafy greens & cottage cheese (paneer). Spinach curry with paneer is commonly prepared using palak (Indian spinach), whereas saag paneer is prepared using mustard leaves. Here I have prepared spinach curry with the South Indian spinach namely Amaranth leaves (mulai keerai). Actually it is as delicious as palak paneer and creamier than palak paneer.
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, or we prepare with/ without lentils. Here I have added spicy coconut paste and cooked green gram lentils (moong dal) for making manathakkali keerai kootu.