Ponnanganni Keerai is good for eyes. And most of the time I make it as kootu. Since this week we had lot of other kootu varieties I have decided to make it as Poriyal. Also I had more in qty also if I make it as kootu it will be too much..
This can be good option for Dieters. This is was one my dish when I was doing my diet program (part of the diet program I didn’t add Thuar Dhal also)
Ingredients:
Ponnanganni Keerai – 1 bunch
Thuar Dhal (Cooked 3/4th)- 2 tablespoons
Turmeric Powder – a pinch
Coconut Gratings – 1 or 2 tablespoons Optional
Small Onions – 10
Garlic – 2Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Red Chillies – 2 to 3
Asafotida powder – a pinch
Salt – 1/2 teaspoon or as per taste
Method:
Pluck the leaves from the stem and wash it well. Chop finely and keep aside
In a kadai put the oil and when it is hot add mustard.
When it pops up, add urad dhal, asafotida powder and fry till the dhal turn light brown.
Break the red chillies into small pieces and add and fry for a second.
Add Onion and Garlic and fry till it turn brown
Then add the chopped greens and stir well. Close with a lid and cook on low flame for few seconds. (No need to add water). Open the lid and stir it well. Add salt and again cook it for few more seconds or the keerai is dry without any water content.
Add cooked dhal and coconut gratings. Mix well and keep it on low flame for few seconds and remove.
