Homemade Chettinad Keerai Mandi Recipe With Amaranth Greens

To begin making Chettinad Keerai Mandi formula, wash, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.Collect one cup of mandi liquid by washing the raw rice and keep aside.mildly hot fat in a cooking vessel on medium flame, empty in the mustard seeds, urad dal and let it crackle.empty in the dried red chillies and let it splutter.empty in the shallots, green chilly and saute until the onions turn translucent.empty in the amaranth greens, seasoning with seasoning and saute until the greens wilts.empty in the mandi liquid and low-boil for 2 mins.Now, empty in the coconut whole milk, bring it to a rolling heat to boiling point and switch off the flame.offer the Chettinad Keerai Mandi formula along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend.