To start making Chettinad Keerai Mandi Recipe, blank, wash and finely chop the amaranth leaves or any vegetables of your selection and stay apart.
Acquire one cup of mandi water by means of washing the uncooked rice and stay apart.
Warmth oil in a pan on medium flame, upload the mustard seeds, urad dal and let it crackle.
Upload the dried pink chillies and let it splutter.
Upload the shallots, inexperienced cold and saute till the onions flip translucent.
Upload the amaranth vegetables, season with salt and saute till the vegetables wilts.
Upload the mandi water and simmer for two mins.
Now, upload the coconut milk, carry it to a rolling boil and turn off the flame.
Serve the Chettinad Keerai Mandi Recipe at the side of Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it an entire Chettinad taste lunch over the weekend.