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Chettinad Keerai Mandi Recipe With Amaranth Greens


  • To start making Chettinad Keerai Mandi Recipe, clear, wash and finely chop the amaranth leaves or any greens of your selection and maintain apart.

  • Collect one cup of mandi water by washing the uncooked rice and maintain apart.

  • Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.

  • Add the dried purple chillies and let it splutter.

  • Add the shallots, inexperienced chilly and saute till the onions flip translucent.

  • Add the amaranth greens, season with salt and saute till the greens wilts.

  • Add the mandi water and simmer for two minutes.

  • Now, add the coconut milk, carry it to a rolling boil and swap off the flame.

  • Serve the Chettinad Keerai Mandi Recipe together with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it an entire Chettinad model lunch over the weekend.





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