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05/06/2014

Ponnanganni Keerai Poriyal Recipe | Dwarf Copperleaf Poriyal

Ponnanganni Keerai Poriyal Recipe

Here comes a healthy recipe – Keerai Poriyal. I always make sure that I include greens in our diet atleast once in a week. Usually we get the baby spinach or fenugreek leaves. At times, we used to get different varieties that are available in India. One such is this ponnanganni keerai. I heard that it has got lot of medicinal benefits. There are two varieties, pure green one and a mixture of green and pink leaves. Both tastes really good and can be cooked the same way. Other than poriyal, this keerai can be used to prepare kootu as well. I will post that recipe when I buy this keerai next time. Adding freshly ground coconut with cumin leaves gives an extra flavour to this recipe.

Keerai Poriyal Recipe

Keerai Poriyal Recipe
Preparation Time : 10 Minutes
Cooking Time      : 10 Minutes
Serves  : 3

Ingredients

Ponnanganni Keerai 1 Bunch
Red Chillies 2 Nos
Onion 1 No
Mustard 1/2 Teaspoon
Cumin Seeds 1 Teaspoon
Grated Coconut 2 Tablespoons
Salt To Taste
Oil 1 Teaspoon

Preparation Method

Heat a pan and add oil. Once it gets hot, add mustard and very little cumin seeds.

Allow it to splutter and then add red chillies and onion and saute them for 2 minutes. Then add the chopped spinach and cook till the water evaporates completely.

Keerai Poriyal Recipe step 1


Then add the chopped spinach and cook till the water evaporates completely. Wash the spinach thoroughly and chop them into fine pieces.

Keerai Poriyal Recipe step 2

Add salt. Meanwhile grind the coconut and cumin seeds.

Keerai Poriyal Recipe step 3

Finally add the ground coconut mixture to the spinach and turn off the flame.

Keerai Poriyal Recipe step 4

Keerai Poriyal

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