This Poriyal can be prepared with any available Keerai. However, Ponnanganni Keerai has a crispy texture and perfect for poriyal. It also improves eye sight, complexion and reduces flabbiness. It is good for Piles complaints too.
Ponnanganni Keerai Poriyal
Course: PoriyalCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesA spinach recipe made with Ponnanganni Keerai
Ingredients
Ponnanganni Keerai – 1 bunch
Green Gram Dhal – 2 tablespoons
Turmeric Powder – a pinch
Coconut Gratings – 1 or 2 tablespoons
Oil – 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
Directions
- Pluck the leaves from the stem and wash it well. Chop finely and keep aside.
- Cook green gram dhal with a pinch of turmeric till it is soft (3/4th cooking) and firm.
- 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.
- 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.