KEERAI SADHAM / SPINACH RICE - WITH MULAIKEERAI

INGREDIENTS:

Keerai / Spinach   - 1 Bunch (Mulaikeerai)
Steamed rice         - 1 1/2 cups
Ghee                     - 1 Tsp
Salt                        - as needed

To temper:

Oil                         - 1 Tsp
Mustard seeds       -1/4 Tsp
Moongdhal           - 2 Tsp
Asafoetida            - a pinch

HOW TO MAKE:

Cut keerai with stem wash well, drain the water and keep aside as shown in the below fig.

Heat oil in a kadai splutter mustard seeds add asafoetida, moongdhal and red chillies. Fry for 1/2 min.
Add the keerai with needed salt.  Mix well.  Sprinkle little water and cook for 5 mins.  Keerai get cooked by 5 to 6 mins.

Transfer into serving bowl. For keerai sadham take cup of steamed rice in a bowl.  Add the keerai and ghee.  Mix well with spatula.  Add needed salt again for the rice.

Keerai sadham is ready for lunch :-)

TIPS:

If you want to make a poriyal then add 2 tsp of grated coconut once turn of the stove and mix well.