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.
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.
No comments:
Post a Comment