To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.
Collect one cup of mandi water by washing the raw rice and keep aside.
Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.
Add the dried red chillies and let it splutter.
Add the shallots, green chilly and saute until the onions turn translucent.
Add the amaranth greens, season with salt and saute until the greens wilts.
Add the mandi water and simmer for 2 minutes.
Now, add the coconut milk, bring it to a rolling boil and switch off the flame.
Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend.
