Murungai keerai adai (Moringa leaves and rice,pulses pancake)

 Murungai keerai adai (Moringa leaves and rice, pulses pancake) - preparation time 3 hrs 

According  to me adai is a wholesome food or tiffin because it is rich in protien content due to the pulse which we include while preparing the batter. Also lots of small onion which is added for taste and richness to adai. To all this now in this recipe i am adding fresh moringa leaves while making the adai. Surely you will love the taste of the adai.
This adai is packed with health benefits so don't leave without trying this when you get fresh drumstick tree leaves.

Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 8 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp
Cumin seed (Jeera) - 2 tbsp
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Moringa leaves (Murungai elai) - 1 cup 
Small onion - 20 (peeled and chopped fine)

Preparation method:-
In mixer grind little rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava).
For detail refer adai making
Likewise grind the soaked dal's and mix with ground rice mixture. We have to be careful while grinding the dal else it will become like a paste.

Now in a kadai heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Add the garnishing ingredients to ground rice & dal mixture along with required amount of salt.
Mix all the ingredients well.  
Take required amount of adai flour, add required amount of water, add the moringa leaves as you like (some might like large amount some like just few leaves) to make adai in tawa.

Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai.

It will be soft to eat. Goes well with coconut chutney.

Sigappu Ponnangani keerai Kootu (Dwarf Copperleaf, Sessile Joyweed leaf gravy)

Sigappu Ponnangani keerai Kootu  (Dwarf Copperleaf, Sessile Joyweed leaf gravy) - preparation time 20 mins 

This green contains cooling properties and rich source of vitamins and minerals. Can be consumed as soup, curry or kootu. Any greens should not be cooked for long time because it will loose its medicinal properties and nutrients. So take care while cooking greens.

Ingredients:-
Sigappu ponnangani keerai - 1 bunch (wash, remove the root. chop the leaves)  
Turmeric - ¼ tsp
Sambar powder - 1 and 1/4 tsp (As vendaya keerai is slightly bitter, more sambhar powder when compared to other keerai varieties)
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - 1/4 tsp and Urad  dhal - 1 tsp
Cumin - 1/4 tsp
Pepper- 10 
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated and grind coconut - 3 tbsp along with cumin and pepper
Sesame oil - 1 tsp

Preparation method:-
Boil water with turmeric, sambhar powder and salt. When water boils add chopped ponnangani keerai and cook till the greens are tender/cooked. It will take only few mins to cook.

Add cooked dhal to greens and boil.

Add coconut, cumin seed, black pepper to mixer and grind to coarse paste with little water and add to the kootu. Switch off the flame.

In a tawa urad dhal (turns golden brown), cumin seed (jeera will splutter)or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, castor oil, etc) it can be used.

Add the garnish to kootu.

Finally add roasted cummin powder to kootu and serve.
Mix this healthy sigappu ponnangani keerai kootu to rice along with a tsp of ghee and some spicy bitter gourd dry curry or potato poriyal or even a roasted pappad is enough as a side dish.