Saturday, 9 January 2016


Red spinach is rich in iron contents. The leaves and its stem are completely used to make this porial or curry. The greens should be consumed thrice or twice in a week. Red thandu keerai belongs to the family Amaranthaceae. The leaves are looking attractive with bright red colour and green colour combine together  throughout the plant. When cooking, the colour retains and tastes yummy. It is the most nutritious dish. 

Sengeerai porial:


sengeerai leaves and stems  cleaned with water several times and chopped two cups.
mustard seeds one spoon
urad dal one tablespoon
cooking oil one tablespoon
grated coconut one cup
fined chopped onions one cup
red chillies slit  five or six
curry leaves one cup finely chopped
salt to taste
half pinch turmeric.


Wash the sengeerai or red spinach several times and clean the leaves and stem carefully. 
Chop the leaves and stems. Don't waste stems. It also contain nutrients.
Heat the Oil in a pan.
Add mustard seeds and allow them to crackle.
Add urad dal and wait for the golden brown colour change.
Add red chillies.
followed by onions and curry leaves.
Saute together for a while until the onion becomes translucent.
Add little turmeric.
Then Add sengeerai pieces  and toss well.
The leaves becomes shrinken and wilt
Sprinkle little water and salt to taste.
Let the flame in medium level.
Stir in between.
Let the water absorbed completely.
Finally add coconut grates and mix well.

Sengeerai porial is ready as side dish for plain rice , curd rice, Add Sengeerai porial to rice and one spoon of ghee and mix well and try. It igives an excellent taste . Curd rice  with sengeerai porial  is a super combined food.

Just give a try and let me know how it turns out to you...


Pannaikeerai is known by the name silver cock's comb or plumed cock's comb. Celosia Argentea is the biological name of silver cock's comb or plumed cock's comb. It can be seen in pink and white that are seen growing along the sides of the field and mostly in dry lands in our India. It is cultivated along the both sides of the park for decorative purposes.
The two feet height plant grows in tropical region.  It needs more sunlight for essential nutrition in the plant.  Ayurvedic and Siddha medicines uses this plant for curing some common and uncommon diseases. People in South East Asia and Africa uses silver cock's comb for edible purposes.  It is laxative and astringent.  It has large amount of fibres and fat content that helps in reducing body heat, constipation, cures skin diseases and gut problem. Choose the baby leaves for tasty and nutritious dish. Pannai keerai contains all nutrients as in other greens. Usually our mothers collected the tender leaves from our garden and field and made wonderful kadaisal and fed us with Ragi flour kali with cow ghee. Highly nutritional and yummy food ever we love. It will go very well with hot steamed rice with ghee .

We can prepare pannai keerai kadaisal without dal. It pairs excellently with hot steamed rice and kali made with ragi flour kali.


Pannaikeerai /silver cock's comb four cups
Cooking oil one tablespoon
Mustard seeds one spoon
Cumin seeds one spoon
shallots half cup
green chillies three
curry leaves half cup
turmeric one spoon 
salt required


Clean and wash the pannai keerai leaves/silver cock's comb leaves.
Transfer the entire leaves into a pan and add very little water , salt required, turmeric, shallots, green chillies and cumin seeds.
Close the pan with lid and allow them to cook for eight minutes in medium heat.
Care should be taken to avoid overcooking time. 
The green colour of the leaves retained  when cooking within seven minutes
Keep aside to cool.
Blend the entire cooked ingredients for a while.
Temper with cooking oil , mustard seeds pop up, curry leaves.

Live green kadaisal is ready.

Serve with hot steamed rice plus ghee.

so yummy ... what a wonderful dish? you will  go crazy to its taste.. unforgettable food..

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