This is one of my favourite super healthy food which my mom makes. How much the spinach is good for our body the same way that stem too. Usually my mom makes this poriyal / dry curry with the thandu keerai. Last week I got this Murlai Keerai( one of the variety in spianch) in Indian stores and I have decided to use the stem for making a separate curry, kootu, sambar or poriyal. I got lot stem so I made poriyal which I wanted to blog long time back. As I mentioned earlier how much the spinach is healthy the stem is double time good for our body. I never waste any part of spinach and I add spinach in my cooking at least weekly once. I usually add both spinach and stem together in the poriyal or kadaisal and purposely I made this thandu poriyal to blog it and to let you all know that we can do it this way too :-)
INGREDIENTS:
Spinach stem - 1 or 2 cups chopped finely
Yellow moongdhal - 1/4 cup
Salt - as needed
TO TEMPER:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1 break into pieces
Asafoetida - a pinch
HOW TO MAKE:
Remove the spinach from the stem and also the fiber if it is there. Wash well and remove the dirts and mud. Chop finely and keep aside.
Heat oil in a kadai / pan splutter mustard seeds and broken red chilli. Add yellow moongdhal and asafoetida. Add chopped spinach stems along with needed salt and mix well. Add 1/4 cup of water and allow to cook and add more water whenever it need until it get cooked and water fully evaporated. Serve with sambar, rasam and curd rice as side dish.
TIPS:
Mulai keerai is same like Amarnath leaves and that stems also can be used.
Skip adding moong dal and instead grated coconut can be added or without any just seasoning also will be good.
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