Prepare the Leaves: Wash the vallarai keerai thoroughly under running water to remove dirt. Pat dry, remove thick stems, and finely chop the leaves. Set aside.

Temper the Spices: Heat 1 tablespoon of oil in a kadai over medium flame. Add 1/2 teaspoon mustard seeds and let them splutter. Then, add 1 teaspoon urad dal and 2 broken dry red chillies. Sauté until the dal turns golden.

Add Aromatics: Toss in 1/4 cup chopped onion and 4 crushed garlic cloves. Fry until the onions become translucent and aromatic, about 2-3 minutes.

Cook the Greens: Add the chopped vallarai keerai, a pinch of turmeric (if using), and salt to taste. Stir well, cover, and cook on low heat for 5-7 minutes until the leaves wilt and soften.

Incorporate Binders: Mix in 1 tablespoon cooked toor dal and 2 tablespoons shredded coconut. Stir for another 2 minutes to combine flavors. Turn off the heat.