Take out the leaves and discard the stem from manathakkali keerai. OR agathi keerai. Chop small onions finely.

In a pressure cooker base , add water and keep a small vessel, take the keerai leaves and small onions adding 1 cup of water OR arisi kazhani/mandi with a pinch of sugar & salt in the vessel.

Cook in low flame till its soft. Keerai will be cooked well in 20 to 30 minutes( PS: This keerai takes more time to cook)

In the mean time, grind the grated coconut with 1/2 cup of water and take the extract.

After the keerai is cooked well, add coconut milk, salt and mix well. Make sure you don’t boil the keerai after adding coconut milk. Just heat it for few seconds in low flame and let it become warm.

Crush cumin seeds and add it to the cooked keerai.

Check for taste, strain and drink the water. Consume the leaves with onions as such or by mixing with plain rice adding a tsp of ghee.