Keerai Rice/sadam can be made with arai keerai or siru keerai. Except for cleaning the greens, this recipe is a breeze to make. Instead of always making keerai masiyal, keerai poriyal or keerai kootu, you can try this for a change. Even fussy kids who refuse to eat greens will love this keerai rice. Today we will learn how to make keerai sadam following this easy recipe with step wise pictures.
Keerai Sadam-Keerai Rice
Prep Time : 15 mins
Cook Time : 15 mins (excluding cooking rice)
Serves: 2
Recipe Category: Lunch-Rice
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 2
Recipe Category: Lunch-Rice
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Arai Keerai or Siru Keerai – 2 1/2 cups firmly packed (leaves alone)
Rice – 3 cups cooked
Onion – 1 (thinly sliced)
Roasted peanuts or cashew nuts -2 tbsp
Salt needed
Ghee/clarified butter – 2 tsp
For the masala powder
Coriander seeds/dhaniya – 1 1/2 tsp
Urad dal – 1/2 tsp
Bengal gram/chana dal/kadalai paruppu – 1 tsp
Red Chillies – 3
For the seasoning
Oil – 2 1/2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Bengal gram – 1/2 tsp
Hing – a pinch
Preparation
Wash and clean the keerai. Use the leaves alone, discard the rest. You can use siru keerai or arai keerai. Chop the leaves roughly and keep it aside.
Heat 2 tsp of ghee and saute cashew nuts until golden brown. Keep it aside.
Heat 1/4 tsp of oil, add coriander seeds, bengal gram, urad dal and red chillies. Saute on medium heat until dal turns golden brown.
Once it cools, powder it and keep it aside. This is the masala powder we are going to use.
Method
Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal, bengal gram, hing and saute until dal turns golden brown.
Add thinly sliced onions and saute until it turns transparent. Add a little salt to hasten (quicken) the process.
Add the washed and chopped greens and saute until it wilts slightly.
Then add 2 tbsp of the prepared masala, salt needed and cook for a few more minutes.
Add the cooked rice and the cashew nuts or roasted peanuts along with the ghee.
Mix well so that the rice is well coated with the masala. Turn off the heat and enjoy it hot with raita, papads or any vegetable curry.
Note – You can use any rice for this recipe. To make it more nutritious, use brown rice.
I made keerai sadam, beetroot channa curry, arbi tomato curry and masala chaas for lunch.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!
View Comments (18)
Wonderful way to make kids eat Greens
Very delicious. I love the cashews you added in there.
I tried this and it came out delicious. Thanks Padhu. Can you pls post the recipe for arbi tomato curry? If looks yummy :)
Nice and tasty rice. I likes ur way of presentation
Tried it today, it's tastes really yummy, thanks the wonderful recipe.
Most of ur recipes are simple with regular ingredient so like it ����������������
Hi Padhu,
Can we use murungai keerai instead of siru keerai for this recipe?
Yes, you can but that will be totally different in taste.
I followed the same procedure, but the leaves were not softly cooked. Should we sprinkle water while cooking them?
A generous amount of oil should be added. If needed, you can sprinkle very less water.
In general 1 cup exactly what is the measurement
Check my Standard measuring cups and spoons for detailed post on that.
Can we use Palak/spinach leaves for this?!
Siru keerai rice is very tasty. With Palak, you can make palak khichdi which is very delicious.(recipe is already there- just use the search box to search palak khichdi).
Can we use manathakkali keerai instead of siru r arai keetai
You can use but will not taste as good as kiru keerai.