Seppankizhangu Fry

Ingredient:
8 - 10 Arbi
4 - 5 medium size onions sliced.
1 tbsp sambar powder
A few Curry leaves/ Kadi Patta
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil

Method:
1. Pressure cook arbi until just done and not too mushy.

2. Remove the skin carefully and cut into big pieces and keep it aside.

3. Heat oil in a non-stick pan as Arvi/Arbi has teh tendency to stick to stainless steel.Add mustard seeds, allow it to splutter then add urad dal. When it turns golden brown, then add the onions and saute until it is cooked.
4. Add the Curry leaves and also the sambar powder and salt.

5. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes.

6. Allow it to cook. Turn the pieces and let it cook more. Check for seasonings.Not sure where where I read but I beleive to make it more crsip you can add a couple of teaspoons of rice flour or besan flour

7. Serve hot with Steamed rice and Sambhar/ Daal/ Kerai Pappu

Agathi Keerai Poriyal

Ingredients:
Agathi Keerai - one medium bunch
Onion - 1
Red Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafotida Powder – a pinch
Salt - 1/2 டீஸ்பூன்
Method:

1. Remove the keerai from its stem. Chop onion finely.

2. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and asafotida powder and fry till the urad dhal turns light brown.

3. Add chopped onion . Fry for two minutes. Add the keerai washed well along with salt.

4. Grind Jeera,Cocconut and Red chilli in mixie. Add this mixture to the keerai.

5.Close with lid and cook on low flame till it is cooked. Serve Hot with rice.It tastes good with plain rice and Ghee also.

Arai Keerai Masiyal

Ingredients:

Two bunches of any Keerai (Arai Keerai preferred)
Half an chopped onion
Garlic cloves
Half a lime size tamarind
1 tsp of mustard
1 tsp of cumin
6 or 7 curry leaves
2 red chillies
a pinch of asitopedia
Method:

* Pressure cook the keerai with a couple of garlic cloves.
* Heat oil and temper it with all the tempering ingredients
* Add onions and saute for a couple of minutes
* Mash the cooked keerai and add it to the tempered oil with onions.
* Squeeze in the extract of tamarind and boil for a minute
* Add salt. Serve with hot rice and ghee.