Mustard greens (kadugu keerai, sarson ka sag) is plentifully available in the North Indian winter months. The most popular dish using this green is sarson ka sag (a wet preparation) served with makki roti (Indian corn bread). I often make this green, though not the corn bread. However, there are several other preparations using mustard greens, from different parts of the country. So I decided to try something different and zeroed in on this wonderful Chettinad preparation. Chettinad recipes are normally spicy to the extreme. This one is pleasantly different and really simple to prepare.

Ingredients
4 cups mustard greens, chopped
1/4 onion, sliced
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 dried red chilli, broken into two
Salt to taste
1/2 cup liquid starch obtained from cooking rice
1/4 cup coconut milk (optional)
To Grind
3 tbsp grated coconut
1 tsp cumin seeds
2 green chillies
Method
Grind the grated coconut, cumin seeds and green chillies to a coarse paste, adding a little water
Set aside
Heat a pressure cooker and add mustard seeds
When they begin to splutter, add the split black lentils and dried red chilli
When the split black lentils begin to turn golden brown, add the onion and the chopped mustard greens
Saute for 2-3 minutes
Add the ground paste and mix well
Add the liquid starch, cover the pressure cooker and cook for 2 whistles
Turn off flame and let the steam subside
Open the lid and salt and coconut milk
Place back on flame and boil for about a minute
Remove from flame and serve hot with steamed red/brown rice
Enjoy!