Rice – 1 cup
Greens – 3 cups (add any greens – I have used spinach)
Chopped onion – 2 nos.
Roasted gram(Pottukadalai) – 1/4 cup
Finely grated coconut – 1/4 cup
Peppercorns (milagu) – 8 nos. (You can also use pepper powder)
Ginger garlic paste – 1 teaspoon
Red chillies – 2 to 3 nos. (if you like the rice to be spicy, add more red chillies)
Asafoetida (perungayam) – a pinch
Cashew nuts – 10 nos.
Cinnamon (pattai) – 1 no.
Bay leaf (brinji) – 1 no.
Clove (lavangam) – 1 no.
Cardamom – 1 no.
Lemon – 1 no.
Salt – as desired
Ghee – 1 tablespoon
1. Heat Ghee in the pressure cooker. Add cinnamon, bay leaf, clove and cardamom (I have powdered the spices). Add chopped onions and fry until they turn transparent. Now add cashew nuts and red chillies.
- You can also add both Ghee and oil. In this case, add 2 tsp of Ghee and 2 tsp of oil.
- You can replace red chillies by green chillies.
2. Once cashew nuts turn golden in color, add roasted gram (pottukadalai). Fry for 4 to 5 minutes. Add greens and ginger garlic paste. Fry well until the raw smell of ginger garlic paste goes off.
3. Add rice and fry for 2 minutes. Then add finely grated coconut and peppercorns.
4. Extract juice from a lemon and add it now. Stir well once.
5. Add 2 cups of water and salt. Cook for 3 to 4 minutes. Put weight and wait till you hear three whistles. Wait for some time and once the pressure comes down, open the cooker.
Now, Keerai Sadam is ready.
Serve. Raita and Papad.