Coconut Greens / Thengai Paal Keerai is Greens Cooked in coconut Milk. You can use any variety of green leafy vegetable to make this recipe. We are simply going to cook the Greens in coconut milk. This is going to give a slight sweet taste to the greens. A slight variation from the regular Keerai poriyal
Coconut Greens / Thengai Paal Keerai
Ingredients
- 1 Bunch Greens Washed Cleaned and Chopped
- ½ Cup Thick Coconut Milk
- ½ Cup Thin Coconut Milk
- 1 Tablespoon Oil
- 1 Teasspoon Cumin
- 8 Shallots
- 2 Green chilli Slit
- Salt to taste
- ½ Teapsoon Turmeric Powder
Instructions
- Wash and clean the Greens. Chop into small pieces.
- Heat oil in a wok. Add in Cumin and allow it to splutter.
- Add in Onion and green chilli and saute until glossy.
- Add in Greens and saute until the greens are cooked 50 %.
- Add in the thin coconut milk and cook until the greens are cooked well. Add in salt to taste and turmeric powder. Cook until they are blended well.
- Add in the first coconut milk. Bring it to boil and switch off the flame.
- Now the coconut milk greens is now ready to serve.
Video
Step by step photos on how to make Coconut Greens / Thengai Paal Keerai:
1.Heat oil in a wok. add in cumin Seeds and allow them to splutter.
2. Add in onion and green chilli and saute until the onion gets glossy.
3. Add in the cleaned and chopped greens. Saute until the greens are cooked 50 %.
4. Add in salt to taste. Add in coconut milk and cook until the Greens are cooked well.
5. Add in Turmeric powder and saute until the greens have cooked well.
5. When the greens are cooked well add in the Thick coconut milk. Bring it to boil and switch off the flame.
Coconut Milk Greens is now ready to serve.
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