Soup is such a generic name for such a beautifully elegant & delicious creation. Keerai is its rightful name. It means greens, done this way.
This is my grandmother’s recipe. Anything she touched would become gold. A warm human being, she once took the train from madras to Delhi all by herself to spend time with her beloved grandkids. With a big tuck box that seemed endlessly endless in goodies. What I remember most to this day is her sweet love.
One day she asked me what I wanted. No one had ever asked me that before at that age. Art was top of mind for this then 6-year old. So I dove right in & tentatively said ‘a box of crayons’ not sure this was going to happen.
“Ok”, she said, called a 3-wheeler scooter, hopped in, pulled me in & took me to magical Karol Bagh, a far off market. This was incredible.. despite not knowing a word of Hindi, yet she managed to bargain with the driver, and maneuver the maze and labyrinths of Karol Bagh. All she wanted was to make her grandchild happy.. remembering her with this moment and this Keerai.
2 cups packed greens, any combo will do, I used field greens
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp urad dal
1 dry red chili
1 tsp curry leaves
1 tbsp oil, I used grapeseed oil
salt to taste
Wilt greens in pan over heat. Add salt. Puree in food processor.
In pan, heat oil. Add mustard seeds, when they splutter, add urad dal, curry leaves and red chili. Add hing & just before turning off heat, toss in cumin seeds.
Pour spice oil over the pureed greens.
Serve with plain white rice and potato chips. My fave combo!
Hope you enjoy keerai!