September 29, 2011

Manathakkali Keerai Poricha Kootu

Leaves of the Black Nightshade plant, its a great source of vitamins and is very effective in curing stomach and mouth ulcers. Poricha Kootu is already a favorite in the family and this is the only leafy veggie my FIL prefers a lot. We had been shopping yesterday, and the moment we saw these we pounced on it.

Manathakkali Keerai - a bunch
Ural Dal - 1 tbsp
Pepper - 1/2 tbsp
Toor Dal - 1 cup
Coconut - 2 tbsp
Sambar Powder - 1 tbsp
Mustard Seeds - 1 tsp
Gram Dal - 1 tsp
Asafoetida - a pinch
Salt to taste
Oil for garnishing

Boil water, add salt, sambar powder, finely chopped manathakkali keerai and cook with a lid.
Grind urad dal, pepper and coconut into a paste and add it to the cooked keerai.
Add cooked toor dal and stir well.
Garnish with mustard seeds, gram dal and serve hot.
It might be a bit bitter, so add some jaggery or sugar if needed.

Im sending this to Yummy Food In Tummy's Life Is Green

Bon Appetit!!


Priya (Yallapantula) Mitharwal said...

that is a new kind of leafy green, look superb !!!