Kongu Style Thayir Keerai

Kongu nadu is an area that covers as many as 50 cities. Coimbatore,Erode, Salem and Namakkal are all covered in this region. The Kongu Velala Gounder community is quite prominent in my home district. Schools and marriage halls are named Kongu------ in Namakkal. The cuisine is versatile and liberal use of garlic and spices can be found therein. We get aromatic, strong tasting spices from the Kolli Hills around here that compliments the taste of the cuisine.
This keerai thayir kadanjadhu can be had in any home in my hometown. They have it with rice, Kambu choru or with dosai.
I have just altered a recipe from one of our neighbours to my taste.

Ingredients:

1 cup - any variety greens/ spinach (I used Thandu Keerai)

1 Cup – Slightly sour yoghurt

3 long pieces - Dry red chillis
3 pieces Green chillis

1sprig - Curry Leaves

1 tsp - Fenugreek Seeds

2 medium Onions

1” piece Ginger

1 teaspoon Turmeric Powder

3 tablespoons oil

2 teaspoon mustard seeds

Salt to taste

Wash the spinach well, chop, pressure cook with turmeric powder and keep aside.

Chop ginger, green chillis, onions and keep aside.

Heat some amount of the oil in a pan, add mustard, red chillis and fenugreek seeds and saute on slow fire.

Add chopped onions, ginger, green chillis and toss further until onions are transparent.

Mash cooked spinach with a masher, and add to the above with the salt.
Remove from the fire and add the yoghurt.
Put this back on the stove and simmer for 5 minutes.
Garnish with curry leaves. Serve hot with steamed rice.
You can add garlic and cloves to give this a masala touch. But that is optional though it is ideally the kongu style.

I wish to send this to RCI - Kongunadu hosted by Priya of Priya's Easy N Tasty Recipes an event which was intiated by Lakshmi of Veggie Cuisine.