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Ingredients:
Ponnanganni Keerai – 1 bunch
Moong Dhal – ½ cup
Red chillies – 2
Oil – 2 teaspoon
Mustard seeds – 1/4 teaspoon
Red chillies – 2
Oil – 2 teaspoon
Mustard seeds – 1/4 teaspoon
Fennel Seeds – 1 teaspoon
Urad dal – 2 teaspoon
Urad dal – 2 teaspoon
Salt as per taste
Method:
Rinse the moong dal well.
Pressure cook it until its 3/4 cooked and keep aside.
Pluck out the leaves of the Ponnanganni from its stems. Rinse it well in a colander and chop the leaves.
Heat Kada, dry roast urad dhal (1 teaspoon), fennel seeds and powder it in mixie (after it cools down)
Heat a kada, add the ponnanganni leaves, salt, sauté till the leaves shrink in size
Add the cooked dal, mix it well with the cooked ponnanganni leaves, Add some water if required at this stage, let it come to a boil.
Now, in a small pan, take 1 teaspoon of oil, add the mustard seeds and when it begins to crackle, add the red chilli and powdered spices fry for 10 sec. Add it to Keerai kootu
Mix well
Rinse the moong dal well.
Pressure cook it until its 3/4 cooked and keep aside.
Pluck out the leaves of the Ponnanganni from its stems. Rinse it well in a colander and chop the leaves.
Heat Kada, dry roast urad dhal (1 teaspoon), fennel seeds and powder it in mixie (after it cools down)
Heat a kada, add the ponnanganni leaves, salt, sauté till the leaves shrink in size
Add the cooked dal, mix it well with the cooked ponnanganni leaves, Add some water if required at this stage, let it come to a boil.
Now, in a small pan, take 1 teaspoon of oil, add the mustard seeds and when it begins to crackle, add the red chilli and powdered spices fry for 10 sec. Add it to Keerai kootu
Mix well
2 Replies to “Ponnanganni Keerai Kootu”
when should the powder be added?
Thanks for pointing out.. I have edited. Add it part of seasoning