Friday 8 November 2019

Ponnanganni Keerai Poriyal | Ponnangani Greens Stir Fry | Dwarf Copper Leaf Stir Fry

Here I go with yet another greens stir fry recipe. This time it is none other than the iron & calcium rich Ponnangani leaves. They come in two shades - green and red. Here I have prepared the stir fry using green leaves today. You can follow the same recipe for the red leaves as well. Ponnangani leaves has many medicinal benefits. To mention a few, it is recommended as a very good medicine for all your eye problems and for also maintaining a healthy and glowing skin. It is said to reduce body heat and is a good remedy for piles problems. And it is very effective against stomach ulcers, gut problems and also to improve your overall health. And so I guess by now you must have very well understood how great these greens are for your health, so let's go check out how to make a simple and tasty stir fry with them :)

This is how it looks :)

Serves: 4-5 persons

I Took: 

Preparation Time: 15 mins

Cooking Time: 25 mins

I Used:

Ponnangani Keerai - 2 cups
Sesame oil - 1 tbsp
Mustard - ¼ tsp
Urad Dal - 1 tbsp
Red Chilly - 4 nos (slit)
Onion (chopped)
Turmeric Powder
½ cup - 1 medium sized
2 fat pinch
¼ tsp
Mung Dal - 2 tbsp (boiled) (Take 1 tbsp raw and soak)
Grated Coconut - 2 tbsp

The Way:

1. Take the moong dal in a bowl. Rinse well in water. Then soak the dal in ¼ cup of water for 15-20 minutes

2. Once soaked, add a little salt (not much coz we will be adding in the poriyal as well) and cook them till done. First keep the flame in high till the water boils and then simmer and cook covered till done. The dal should not turn mushy. They should be cooked and retain their shape. It should take around 8-10 minutes for them to get cooked

3. Meanwhile clean and keep the greens (keerai). Remove old or wilted or yellow coloured leaves. I use only the leaves and discard the stem

4. Rinse the greens (keerai) in water 2-3 times to remove the dirt and mud particles. Then drain the water and chop them roughly and keep aside

5. Chop the onions and keep aside

6. In a pan, heat sesame oil. Use sesame oil for this stir fry. It is highly recommended. If you do not have it replace with sunflower or coconut oil

7. Splutter mustard. Then reduce the flame and add the urad dal and broken red chillies. Saute them. Take care not to burn the red chilly or dal

8. Add the chopped onions and saute. The onions should turn translucent and slightly start to turn colour

9. Then add asafoetida and turmeric powder. Give a quick saute

10. Add the chopped greens and give a nice stir. Add 2-3 tbsp of water and give a quick stir. Cover and cook for 5-6 minute till the leaves wilt and get cooked. Check in between to see that they do not get stuck at the bottom and saute to avoid that

11. Once the greens are cooked, add the cooked moong dal and give a gentle stir and leave it for a minute

12. Then add the grated coconut and give a quick and gentle stir

13. Switch off flame and serve with rice and a gravy of choice


Wednesday 6 November 2019

Chiranga Olan | Bottle Gourd Olan | Churakka Olan | Surakka Olan | Lauki Olan

When the family loves Olan, I try to sneak in as many kind of veggies as I can into it :) Cheranga as such is not liked by us, but Olan with it is an exception. We love it when the bottle gourd is paired with the mild coconut milk and the soft crunch from the boiled red eyed beans.. I have already made olan with Zucchini and Pumpkin & Ash Gourd and this one is no different from them. It is simple to make and healthy and yummy too :) So let's see how to make this easy Olan with bottle gourd..

Serves: 2-3 persons

I Took: 

Preparation Time: 10 minutes

Soaking Time: 8 hours

Cooking Time: 30 minutes

I Used:

Cheranga/Bottle Gourd
Red Eyed Beans/Vanpayar
1 cup - cubed
¼ cup heaped (after boiling)
Green Chilly - 2 nos - slited
Salt - As Needed
Coconut Milk - ½ cup
Curry leaves - 2 sprigs
Coconut Oil - 1 tbsp

The Way:

1. Rinse and soak the vanpayar (red beans - I used 1/8 cup of the beans to soak) overnight for around 8 hours. In the morning, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside

2. While they get cooked, extract the coconut milk and keep ready. I used around ½ cup of grated coconut and ¼ cup of water and ground it in a mixie till the coconut was smoothly ground. Then using a muslin cloth, extracted the milk from the ground coconut

3. Cut and discard the skin of the bottle gourd. Discard the thick pith if it's too ripe. Then cut them into thin cubes as shown in the picture. The thickness should not be more than ¼ inch along both width and length

4. Now take the cut pieces in a saucepan and add required salt and green chilly along with little water (¼ cup) (Instead of water you can also use 2nd coconut milk and boil the bottle gourd) and cook it till done. It will take around 15-20 minutes to get cooked

5. If there is excess water after cooking the bottle gourd, I remove them. Else the coconut milk becomes very thin

6. Add the cooked beans (a heaped ¼ cup) without water to the veggies. Give a gentle stir

7. Then add in the coconut milk and curry leaves and again give a gentle stir. Check the salt now. Add if required. Once the coconut milk is added, it should not boil. It should only get warm. And it would take about a minute or so. Switch off the flame. Add coconut oil and just swirl the pan

Transfer to the serving dish and serve along with rasam and pickle or as a dish in your Onam Sadhya leaf !