Prep Time : 15 mins Arai Keerai or Siru Keerai – 2 1/2 cups firmly packed (leaves alone) Rice – 3 cups cooked Onion – 1 (thinly sliced) Roasted peanuts or cashew nuts -2 tbsp Salt needed Ghee/clarified butter – 2 tsp For the masala powder Coriander seeds/dhaniya – 1 1/2 tsp Urad dal – 1/2 tsp Bengal gram/chana dal/kadalai paruppu – 1 tsp Red Chillies – 3 For the seasoning Oil – 2 1/2 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Bengal gram – 1/2 tsp Hing – a pinch
Method
I made keerai sadam, beetroot channa curry, arbi tomato curry and masala chaas for lunch.
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