Happy New Year to all my readers!
I am very happy to share this 60th Edition of BM with you all. A special thanks to all my BM friends.
Starting this week with a Regional special and I will be featuring some Tamil Nadu dishes.
First in the series is this stir fry that we make with the Ponnanganni Keerai. On my research on its English name, some websites say it is called in English as Alternanthera sessilis, Dwarf Copperleaf, Ponnaganti koora in Telugu.
These greens are famous for its medical value and advised for many home remedies. For its goodness and general value, many consume it regularly. Whenever I am struck my the fact that my Greens intake is less, I immediately over react and thrive on greens for couple of weeks. It then goes back to normal.
However, I am planning on making this a habit. I am not known for my resolutions. Still I want to give myself something to chew on.
This simple stir fry, though is made with very few ingredients, is a dish with art. Not everybody gets it done right. Its especially Amma’s signature dish and all my colleagues simply love it.
Ponnanganni Keerai Paruppu Poriyal
Ponnanganni Keerai – 1 bunch
Toor dal – 3 tbsp
Onions – 2 tbsp
Curry leaves few
Garlic – 3 to 4 cloves
Red Chili – 3 to 4
Mustard, Urad dal – 1/2tsp
Salt to taste
Oil – 1 tsp
How to make the dry saute
Pressure cook the toor dal till its almost cooked. The dal should retain its shape and not become too mushy.
Wash and clean the greens. Drain and chop it fine.
Let it drain all water.
Heat a pan with oil, temper with mustard, urad dal, curry leaves, red chiles and crushed garlic.
Then add the chopped greens. Sprinkle little water and cover with lid.
Simmer for 10 mins, with frequently stirring in between.
When the greens is cooked, add the cooked toor dal. Mixed everything together and simmer for 2 mins.
Serve with rice.