VegMadurai SpecialLunch

Iyengar Style Madurai Keerai Roast

Name: Iyengar Style Madurai Keerai Roast
Total time: 50 min
Yield: 5 servings
Cuisine: Tamil Nadu, Chennai
Ingredients: 250 g iyengar style madurai keerai roast, chopped; 1/2 cup moong dal; 1/2 cup grated coconut; 1 tsp cumin seeds; 2 green chillies; 1/4 tsp turmeric powder; 1 tsp mustard and urad dal for tempering; 1 sprig curry leaves; 1 tbsp coconut oil; Salt to taste

ஐயங்கார் முறை மதுரை கீரை ரோஸ்ட்

50 mins Serves 5 Medium Chef Ramanathan Chennai 4.5 (233)

A mild coconut-ground kootu with iyengar style madurai keerai roast — comfort food that balances a spicy kuzhambu on the same plate.

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Method

1
Cook the moong dal until soft but not mushy.
2
Cook iyengar style madurai keerai roast with turmeric and salt in just enough water.
3
Grind coconut, cumin and green chillies to a smooth paste and add to the vegetables.
4
Add the cooked dal, simmer 5 minutes until everything comes together.
5
Temper mustard, urad dal and curry leaves in coconut oil and mix in.