To start making Chettinad Keerai Mandi Recipe, clear, wash and finely chop the amaranth leaves or any greens of your alternative and preserve apart.
Acquire one cup of mandi water by washing the uncooked rice and preserve apart.
Warmth oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.
Add the dried crimson 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, deliver 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 a whole Chettinad fashion lunch over the weekend.
