Mrs. Sai Sai,
Council Member on
This information comes from my own knowledge.
Ponnanganni keerai - This keerai, as the name suggests, improves the complexion of the body.
This keerai has opposite effects when eaten in different ways - This applies to only this keerai. When you cook it with pepper and a tiny bit of salt and nothing else and eat it with rice, it will help with weight loss. Whereas you cook it with dal and have it with ghee, it is supposed to help with the weight gain.
Please see http://www.kamalascorner.com/2008/0… for Keerai Recipes
Recipe for Keerai Puzhi Masiyal
Ponnanganni Keerai- 1 bunch, Tamarind – a gooseberry size, Green gram dhal - 1/4 cup, garlic flakes - 2 Nos, Mustard seeds- 1 teaspoon, Urad dhal - 1 teaspoon Fenugreek seeds - 1/2 teaspoon, Asafotida powder - a pinch,
Red Chilli – 1 No, Jeera – 1 teaspoon, Onion – 1 small size, Tomato- 1 No, Sambar powder- 1 teaspoon, Turmeric powder- 1/4 teaspoon, Oil- 2 teaspoons, Salt – as per taste
Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Chop onion and tomato finely. Soak the tamarind in water and squeeze out thick juice
Cook green gram dhal along with a pinch of turmeric powder till soft. In a kadai put the oil and when it hot add mustard. When it pops up add urad dhal, jeera, fenugreek, asafotida powder and red chilli and fry till the urad dhal turns light brown. Add chopped onion and fry till it is transparent. Add tomato pieces and fry for a while. Add garlic flakes, salt, sambar powder and turmeric powder. Mix well. Then add chopped keerai and mix once again. Close it with a lid. Cook the keerai in low flame. No need to add water since the keerai will cook in its own water content.
When the keerai is cooked, add cooked dhal. Mix it and allow to boil for one minute. Then add tamarind juice and allow to boil on low flame. Remove from stove and mash with thick spoon.
Recipe for Keerai Rice
Rice – 1 cup, Ponnanganni Keerai chopped – 2 cups, Sambar Onion – 5 Nos, Tomato – 1 No, Garlic flakes – 4 Nos, Green Chillies – 2 Nos, Sambar Powder - 2 teaspoons, Turmeric powder – a pinch, Oil – 4 tablespoon, Mustard – ½ teaspoon, Urad dhal – 1 teaspoon, Salt – as per taste
Chop the onion. Slit the green chillies into two. Chop the tomatos finely. Crush the garlic. Cook the rice till soft.
In a kadai put the oil and when it is hot add mustard. When pops up add urad dhal and fry till it turns light brown. Add chopped onion, green chillies, garlic and fry well. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder and salt and mix well. Add chopped Ponnanganni Keerai and stir well. Reduce the heat and close with lid. Allow to cook for two minutes. No need to add water. Open the lid and stir well and add the cooked rice. Pour over one teaspoon gingelly oil and mix well. Serve with vegetable chips.
Please see this link for Recipe of Ponnanganni Keerai Saambhar
Ponnanganni keerai : a bunch, Thuvar dal ( red gram dal ) : 150 gm, Small onion : 15, Tomato : 2, Green chilli : 6, Turmeric powder : a pinch, Oil : 3 tsp, Salt : as needed,Tamarind : a small ball, Mustard : a little, Cumin : a little Asafoetida: a little,Dried red chilli : a little
Remove the roots and clean the keerai, 3 or 4 times. Soak tamarind in water and prepare extract.
Cook thuvar dal with a spoon of oil and a pinch of turmeric powder. Add 3 cups of water to thuvar dal.
Cut onion, tomato into big pieces. Slit green chilli. Add keerai, onion, tomato, green chilli to the cooked dal and let it boil. When the keerai is cooked, add tamarind extract and let it boil.Heat oil in a big pan or vessel. Add mustard, cumin,asafoetida and chilli. When mustard splutters, add the saambhar and let it boil. This saambhar should not be watery. Dal and keerai should be of equal proportion. This can be served as a side dish for idli and dosai.
If Sambhar powder is used for the above recipe, the sambhar can be served along with rice.
Please see this link for Ponnanganni Keerai Poriyal
Keerai ( cut finely ) : 4 cup, Onion : 100 gm, Coconut : ¼, Green gram dal : 1 handful, Oil : 4 spoon, Mustard : ½ spoon, Black gram dal : ½ spoon Dry red chilli : 4,Salt : as needed
Clean ponnanganni keerai. Cut onion into pieces. Boil green gram dal in water and set aside. Grate coconut. Heat oil in a frying pan. Add mustard, black gram dal and chilli. When mustard splutters, add onion and fry. Add keerai and fry for sometime. Add paruppu, salt, grated coconut, stir well and remove the pan from the stove.
You can also see this Recipe
Ponnangani Kerai : 3 big cups (Wash and Cut), Cooked Lentils : 2 tbsp (optional, tastes good if you add), Green Chillies : 4 (slit vertically), Onion: 1 medium size (diced to cubes of 1/2"), Garlic: 1 pod (minced), pepper: 1/2 tsp, Sambhar Powder : 1tbsp, turmeric: a pinch, Oil: 1tbsp
Tampering Ingrediants: Mustard & urad dhal
Heat oil in a wide pan, add mustard. When mustard stops crackling, add urad dhal fry till it turns brown followed by garlic, fry till garlic turns brown and then add green chillies. Then add onion, pepper and turmeric. When onions turn transcluscent add finely chopped greens, mix and cover cook for 3-4 mins till the leaves get cooked.
Once the leaves are cooked add sambhar powder and mix, add cooked lentils. Simmer on low heat for about a min or two and remove the pan from stove and let it cool. Keep the pan covered with a lid. Serve after 3 mins. This will allow the flavors to mix well with leaves. Serve hot with rice or chapathi.
You can also see these links for Recipes
You can also see these links
(Rated by 8 Council Members)