Ponnangani (Green Colour) Keerai Thuvaiyal

An authentic South Indian, spicy tangy side-dish for lunch times!!

Ponnangani (Green Colour) Keerai Thuvaiyal

Ingredients

Ponnanganni Keera - 3 to 4 handful

Grated coconut - 2 tsp

Lemon Juice few drops (If not available use Tamarind paste 1 tsp)

Salt to taste

For seasoning

Cooking Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad dal  - 1 tsp
Asafetida - 1 pinch

Green chilies – 2 or 3 as per taste

Ginger - 1 inch piece

Curry leaves – 5 or 6 numbers

Preparation

Collect the Ponnanganni leaves from its stems and wash them well 2 or 3 times in water.

Method

In a Frying pan put 1 tsp of cooking oil and fry the ingredients listed for seasoning.

Add the keera sauté for 2 to 3 minutes until the raw smell disappears.

Now switch off the flame and add grated coconut with the mixture.

Wait till the fried items come to room temperature.

Put the mixture along with Lemon juice or Tamarind paste and salt into a mixer jar and grind coarsely. Do not add water while grinding.

Now the dish is ready to serve.

This thuvayal is a good side dish for Sambar rice

Health benefits

Ponnanganni Keerai – Improves eye sight, good for improving complexion - rich in iron, calcium,

Vitamin A, anti-oxidants and veg proteins