Separate the leaves from the stem and wash the greens. Keep aside.
Slice shallots and slightly crush the cumin seeds.
Bring 2 cups of water(or water drained while washing rice/ kazhani/ arisi mandi) to boil and add sliced shallots, jeera, a pinch of sugar and the leaves.
Let it get cooked. Add salt when its half done.
Meanwhile, extract milk from coconut. Grind the coconut with ¼ cup luke warm water and squeeze the milk from the coconut using your hands under a metal strainer.
With the remains, again add little more luke warm water and you can grind and extract the second milk.
Once the keerai(greens) is cooked then switch off the flame and add the coconut milk and stir well.
The keerai takes a long time to cook. So while it gets cooked, you can extract the coconut milk.