Ponnanganni Keerai Paruppu Usili

Directions

• Begin by plucking the leaves from the stem of the keerai. If the stem is tender, you can use it as well. Ensure that you wash the keerai leaves thoroughly and roughly chop them.
• Soak both the dals for one to two hours. After draining the water, grind them together with chillies, asafoetida, a pinch of turmeric powder, and salt. Grind the mixture to a coarse paste, similar to vadai dough.
• Grease an idli plate and spread the ground paste onto it. Steam it like idli for 8 to 10 minutes.
• Once cooked, remove the steamed paste and allow it to cool. Break it into tiny bits using your fingers.
• In a frying pan, heat a teaspoon of oil and add the chopped greens to it. Also, add sambar powder and salt. Mix everything well and sprinkle a little water. Cook the mixture on medium heat until the greens are soft and well-cooked. Set it aside.
• In another pan, add the remaining oil. Once the oil is hot, add mustard seeds. When the mustard seeds start popping, add the crumbled cooked dal. Fry the mixture for a while.
• Then, add the cooked greens to the pan and mix well. Keep it on low heat for a few more minutes, allowing the flavors to meld together.
• Next, add the grated coconut and mix everything well. Let it cook for one more minute on the stove.
• Finally, remove the dish from the heat and it is ready to be served.