Keerai Thandu Poriyal / Stir Fry

This is what I prepared using the soft stems of ponnaganni keerai(Click here to see how to prepare Ponnaganni Keerai Stir fry). I have prepared many times using various other stems of other greens. Only thing you have to notice is the stem should be tender and soft.



Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4



Ingredients:



Tender stems of any green - 2 cups, chopped

Channa dal - 1/4 cup

Onion - 1 small no, finely chopped

Green chilli - 2-3 nos

Curry leaves - 1 string

Mustard seeds - 1/2 teaspoon

Salt - to taste

Oil - 2 teaspoons

Turmeric powder - a small pinch

Fresh coconut - 2 tablespoons, grated

Method:



1) Soak channa dal for 10 minutes.

 

2) Pressure cook it along with chopped stems. Add 1/4 cup of water to pressure cook. Drain the excess water once pressure cooked.

 

3) In a pan/ Kadai,  heat oil.

4) Add mustard seeds followed by curry leaves and green chillies when the oil is hot.

5) Add onion. Saute for a minute.

6) Add the stem, channa dal mixture to it. Mix well. Add salt and turmeric powder. Cook for a minute.

  

7) Add grated coconut. Mix well and turn off the heat.

8) Serve with any of your favourite gravy and steamed rice.

Note:

1) You can use dry red chilli instead of green chilli.

2) Make sure not to mushy channa dal and stems.

முருங்கைக்கீரை பொரியல்

DRUMSTICK LEAVES PORIYAL

Keerai poriyal is always famous in every household in Tamilnadu. There are so many keerai varieties with which we can prepare this poriyal. Any how, முளைக்கீரை always leads proudly in this type of poriyal with its softness and richness. Other than this, Arai keerai, ponnangkanni keerai, pasali keerai and palak keerai poriyals are very tasty!! But murungkaikeerai remains the most favorite for so many people. We can make adai, poriyal, soup, etc with this drumstick leaves! Drumstick leaves always tasty and healthy to eat!! Here I am going to write about a poriyal!

DRUMSTICK LEAVES PORIYAL

INGREDIENTS:

Drumstick leaves [nicely cut]- 7 to 8 cups

Sambar onions-10

Red chillies-2

Shredded coconut- 3 tbsp

Gingelly oil- 2 tbsp

Cumin seeds- half sp

Thinly sliced garlic-1 tbsp

Finely crushed tomato- 2 tbsp

Turmeric powder- half sp

Salt to taste

Cooked dal- 1 tbsp

PROCEDURE:

Heat a pan and pour the oil.

Add the cumin seeds and when they splutter add the chopped sambar onions and the red chillies.

Fry them nicely.

Then add the tomato with the turmeric powder and the garlic.

When they are nicely cooked add the chopped drumstick leaves.

When the keerai is half cooked, add the salt and mix well.

When the keerai is cooked completely mix in the dal and the coconut.

Drumstick leaves poriyal is ready now!!   

Sweet Corn Chana Dal Vada

I love corn especially when grilled or charred on the stove. This week we had been to the recycle and on the way we usually go to the farm markets and get fresh fruits and vegetables. This week I could not resist myself from buying these fresh corns. I was expecting some friends over and was planning to char or grill them, but they came late and it was already dinner time, so could not make it. So two days it was lying on my kitchen counter and didn't know what to do, as I had bought too many of them. 

I had dosa batter to make, so I invited Randi to come over for dinner because she loves dosa, so instantly I thought why not make vadas out of this fresh corn, but I had never tried though, but thought of giving it a shot. So I combined it with the regular chana dal and made it with dosa and dal (little similar to sambar).

Randi loved these vadas and said it was very crispy and tasty, though it was a little spicy for her, and asked me to give her the recipe. So I don't want to be more late in writing a recipe for her.

So here is the recipe....

Method:

---------

1. In a kadai add enough oil and bring it to a medium high heat.

2. In a bowl wash the chana dal and soak it in water for about 2-3 hours. Drain the water from the dal and save it, if you need to add water later.

3. In a mixer add the corn, chana dal, curry leaves, green chilies, cumin seeds, ginger and grind it to a coarse paste, try not to use water, if necessary just use the reserved water from the soaked dal.

4. Now add the onions and give it a little pulse, so that you don't grind it further.

5. Remove the coarsely ground batter in a bowl and add salt.

6. Now take a little batter in your hands and pat it to a ball size and flatter it a bit and carefully drop it into the oil, else you can use a scoop spoon to do the same, if you don't want your hands to get messy.

(Note: drop a little piece of the batter to check if the oil is hot enough and ready)

7. Drop about 4-5 according to the kadai size, amount of oil in the kadai, make sure you don't over crowd the kadai.

8. Cook each side for about 5-6 mins or until golden brown and carefully flip to the other side and cook the it for more 4-5 mins or until golden brown both sides.
9. Remove it draining any excess oil and place it on a serving plate lined with paper towel to again absorb excess oil.
10. Serve this hot with your choice of chutney, or ketchup or sambar.

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