Keerai Masiyal

Keerai: 250gms or 1small bunch
Garlic: 10
Onion: 3small or 2big
Green Chilli: 1 or 2
Salt as needed
Gingely Oil(Nallaennai): 3tsp

METHOD
Discard the thick stem in the Keerai and soak the leaves in normal tap water for 10 to 15mins(to remove the mud).

Then wash the Keerai again.

Chop onion into cubes, halve the green chillies and keep garlic as it is.

Now in a kadai, heat gingely oil; saute the onion till it becomes soft with needed salt, add green chillies and garlic saute for until raw smell goes off on low flame.

Once done add the green leaves of the keerai and saute it for 5mins till the water oozes out (thanni vaththara verikum).

Cool the mixture completely and grind it to smooth paste.

Goes well with hot rice with little ghee, vethakozhamba rice and curd rice