INGREDIENTS:
Keerai / Spinach - 1 bunch (I used mulaikeerai)
Mochai / Lima beans - 1 cup
Onion - 1 finely chopped
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 3 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
HOW TO MAKE:
Wash keerai without any muds and chop finely. Wash fresh mochai / lima beans and keep aside.
Heat oil in a kadai splutter mustard seeds, add cumin seeds, asafoetida. Add finely chopped onions and fry until turn into transparent. Add chopped keerai and mochai blend well. Add 1/4 cup of water.
Add red chilli, coriander and turmeric powder and needed salt. Mix well and cook until the mochai get cooked. Before turn off the stove add grated coconut and mix well.
Mochai Keerai poriyal ready. Serve with sambar, rasam and curd rice. Its a good side dish for a full meal.
TIPS:
If you use dried mochai then soak over night, pressure cook then add with keerai.
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