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Keerai Salad
கீரை சாலட்
By Ganesan Kannan
15 mins Serves 5 Easy Madurai
4.8Editor's Rating
A crisp, no-cook keerai salad built around 2 cups siru keerai, blanched, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 2 cups siru keerai, blanched — chop, grate or cube as the recipe needs.
- 2
Blanch the keerai for one minute, squeeze it dry and toss with crushed garlic and sesame while still warm.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the keerai salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
கீரையை 1 நிமிடம் வேகவைத்து பிழிந்து, சூடாக பூண்டு, எள்ளுடன் கலக்கவும்.
Blanch the keerai for one minute, squeeze it dry and toss with crushed garlic and sesame while still warm.
Nutrition (per serving)
- Calories: 390 kcal
- Protein: 24 g
- Carbs: 28 g
- Fat: 13 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating