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

Gongura thuvayal/Gongura thokku

An all favorite spicy typical Andra recipe. Gongura plants specially grows during summer seasons because it cools down the temperature of the body. So here goes!!

Gongura thuvayal/Gongura thokku

Ingredients

Gongura leaves – 1 small kattu (bunch)

Coriander seeds - 4tbsp

Channa dhal - 3tbsp

Urad dhal – 2tsp

Red chillies – 4-6

Jeera – 1 ½ tsp

Asafoetida powder – 2tsp

Tamarind paste – 1tbsp

Gingili Oil (nallanai) – 8tsp

Sugar – 1tsp

Salt – to taste

Preparation

For masala powder:

In a hot kadai dry fry channa dhal and coriander seeds and keep separately.

Next, add 1tsp of oil and fry urad dhal, red chilles and jeera and keep aside.

Cool the above fried items to room temperature and grind them to a powder.

For keera:

Add 1tsp oil in a kadai and fry the gongura leaves along with sugar and cool them.

Method

Grind the gongura leaves, tamarind paste, salt along with the required amount of masala powder (respective to level of spicyness) to a paste.

Add the remaining spoons of oil and season asafoetida powder.

Fry the paste till the raw taste disappears in low flame. (Paste may burn if the amount of oil is not enough, add more oil if necessary).
Mix with rice and serve.

Tips

If chilly (karam) is not enough, add few red chillies while seasoning.