Velan's Cuisine Extraordinaire

[mappi]

I cook Arai Keerai in a very simple manner with fried ullatham paruppu, mustards and red chillis by adding chopped onions and grated cocunuts - a kind of traditional Keerai Poriyal. I love to have them with pepper rassam. After a busy day, it's the quickest delicious dinner, takes not more than 15 minutes to cook rice, rassam & Keerai.

I have this 'Pulippu Keerai' recipe adviced by my mother which includes tamarind juice, but had never tried it.

In France we have many types of beans like flageolet, but no mochakottai (field beans). There is a similar beans called 'le haricot de Lima' (Lima beans), but it is not same as our mochakottai. Few stores may have them exceptionally, but I have never looked for them as I got a packet bought from Madras.