This keerai mandi recipe is another recipe which again stands as an example for the tasty cooking of chettinad ladies with very few ingredients
Mandi as I have mentioned in one of my recipes before is water collected while washing rice (soaked rice water will be thick).If you can’t find this water at the time of preparation dissolve1/2 teaspoon of rice powder in a cup of water. This keerai mandi is supposed to retain the original taste of the green as no dhal is used. Nowadays with the help of pressure cooker cooking this keerai mandi is a 5 minute job. As all of us are aware of the importance of taking greens regularly in our diet, is eager of finding new recipes. This recipe for sure will be a worth try.
Ingredients
Nicely minced greens-1 bunch (2 cups)
Chopped small onion-10
Small jeera-1 teaspoon
Red chilli-3

Arisi Mandi-1 cup
Method
Wash the keerai before cutting. Cut it into small pieces. Chop the onions too. Keep the mandi also ready. Keep a small cooker or pressure pan in the stove. In 1 teaspoon of oil season the mandi with a teaspoon of small jeera and red chilies. Add the minced onion and sauté well. Now add the keerai also and sauté in low fire for 5 minutes till water comes out of the green. Add the mandi water into the keerai now .Mix well .Add the salt needed also. Close the cooker and pressure cook for 5 to 6 minutes in medium fire. Wait for the pressure to release and open the cooker. Slightly smash the green with a big ladle. I seldom smash it, but I have often heard people telling that they will (kadayirathu) smash it to a smooth paste. There is no need to smash it to a smooth paste.Slightly smash it when it is hot.