Tuesday, 12 July 2016

Manathakkali Keerai Poriyal

Manathakkali Keerai Poriyal, here is another easy recipe to make in the busy mornings. We all know the importance of green leafy vegetables in our diet. Try to include atleast once in a week. Particularly, this green is helpful in reducing the severity of stomach ulcer. My mom used to give us the raw leaves of this green in empty stomach in the morning when we have stomach pain due to ulcer. You can also make soup using this green if you don't prefer to eat it raw as it will be little bitter in taste. So, whenever you see this green next time, don't forget to grab one and try out this easy poriyal.

Manathakkali Keerai Poriyal

Preparation Time : 15 Minutes | Cooking Time : 20 Minutes | Serves : 3

Manathakkali Keerai - 1 Bunch
Shallots - 15 to 20 No.
Green Chili - 3 No.
Grated Coconut - 2 to 3 tbsp.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1/4 tsp.
Cumin Seeds - 1/2 tsp.
Oil - 1 tbsp.
Salt to taste

1. Keep all the ingredients ready to make manathakkali keerai poriyal.
a. Peel, wash and chop the shallots.
b. Slit the green chilies.
c. De-stem the keerai, wash and chop it.
2. Heat oil in a pan, add mustard seeds. When the mustard seeds splutter, add the cumin seeds. When the cumin seeds starts sizzling, add the chopped shallots and green chilies.
3. Add chopped greens and saute for a minute. Add turmeric powder and salt and mix well.
4. Sprinkle little water and cook the green till it is completely cooked. Add grated coconut and mix it well.

Manathakkali Keerai Poriyal is ready to serve. Serve as a side dish for any rice varieties.

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