Kuppa Keerai (Mulai Keerai) Poriyal

Name: Kuppa Keerai (Mulai Keerai) Poriyal
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/2-1 kg Kuppa Keerai; 2 tablespoon Gingelly oil (or any cooking oil); 4-5 big onions chopped; 2-3 red chillies; 1/2 tablespoon rock salt; 1 bow of shredded coconut; 1/2 tablespoon mustard and dhal to fry; 1 full hand of curry leaves

Kanmaniselvan Murugesan @cook_12174073

Kuppa Keerai (Mulai Keerai) Poriyal

Kanmaniselvan Murugesan @cook_12174073

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Ingredients

30 minutes

5-6 servings

1/2-1 kgKuppa Keerai
2 tablespoonGingelly oil (or any cooking oil)
4-5big onions chopped
2-3red chillies
1/2 tablespoonrock salt
1bow of shredded coconut
1/2 tablespoonmustard and dhal to fry
1full hand of curry leaves

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Steps

30 minutes

1

Take a large Kadai, heat it up with Gingerly oil.
2

Add mustard and dhal, fry it. Add the red chillis cut into two. Add the curry leaves.
3

Then immediately, add onion, fry it to it's golden colour.
4

Add the rock salt and mix it.
5

Now add the Kuppa Keerai till the Kadai fill. The quantity may seem so large, but when it's cooked, it will shrink.
6

As the Keerai is being cooked and it shrinks. Add more Keerai and stir till it shrinks. Follow this until you add all the leftover Keerai.
7

Now mix it; the Keerai will leave the water at the bottom. Cook it till the water is dried with the lid closed.
8

Finally add the shredded coconut, mix it for few times. That's it.