Keerai Thandu Poriyal

                                             Keerai Thandu Poriyal

                 This is the stem of mulakerai cut and made into poriyal, after plucking the leaves off the stem, the stem is then finely diced.
                 In my mom's place, they discard the stems after taking the leaves. But in my in-laws place, my mother-in-law used this stem for poriyal, at first I was very hesitant to taste it, but later when I tasted it, I liked it very much. So I learnt this recipe from my MIL. She does not use coconut scrapings whereas I do, that is the only variation.

Cuisine: South Indian
Preparation Time: 30 minutes
Cooking Time: 8 to 10 minutes

Yields: 1 bunch (Kerai kattu) Serves 3 persons 

Ingredients:
Mulaikerai Stem: 1 Bunch (One Kerai Kattu)
Dry Red Chilli: 2 nos
Mustard Seeds: 1/4 tea spoon
Onion: 1no finely chopped
Oil as needed
Salt as needed
Water just to sprinkle
Coconut Scraping: 1 table spoon
Curry leaves: A few number

Method:
1. Dice  the stem of mulakerai after plucking off all the leaves from it.
2. Finely chopp the onions.
3. Place a shallow frying pan over the stove on a medium flame.
4. Add 2 tea spoons of oil, when it is hot, add mustard seeds and let it splutter, then add 2 cut red chillis, add onions and stir fry it for a minute.
5. When the onions become translucent, add the kerai thandu and mix it well. Sprinkle some water and add salt. Close it with a lid. Let it cook for 5 to 8 minutes.
6. When the stem is fully cooked, add the scraped coconut and stir it well. Leave it for a minute or two.
7. Switch off the flame and transfer it to a serving dish.

Note:
1. Make sure to add less salt than making usual poriyal, as this stem has some salt content, so be cautions otherwise it may turn out very salty.
2. After adding coconut scraping, never close it with lid while it is hot. Let it cool completely, ie room temperature. If you close the poriyal while hot, it may spoil it. So make sure that it  cools.