Ponnanganni Keerai kootu Recipe | Dwarf Copperleaf kootu Recipe

Kootu is one of south Indian sidedish which is prepare with vegetables and Dal. It can be had with rice and any puli kulambu or valthal kulambu. It is very simple to prepare as well as healthiest too

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Preparation time: 10 minutes

Cooking time:10 minutes

Total times:20 minutes

Serving: 4

Course: Side dish

Cuisine: south Indian recipe

Ingredients:

½ Bunch Ponnangani Keerai

25 Gram Moong dal

1 pinch hing(Perungayam)

1 tsp turmeric power

1 tomato

Salt as needed

Water as needed

For Grinding:

5 tblsp Grated coconut (1/4 cup)

3 Garlic (Peeled)

2 Green chilies

½ tsp cumin seeds

6 sambar shallots

For tempering

1 tblsp cooking oil

½ tsp Mustard seeds

1 sprig curry leaves

2 sambar shallot, chopped

Preparation:

1. Grinding the grated coconut, garlic, green chilies, sambar shallots and cumin seeds as fine paste and keep aside

2. Wash ponnangani keerai thrice and chop them roughly & keep aside

Method:

(1 Cup = 200 ml)

1. In a Pressure cooker add 1 cup water, add ponnanganni keerai, moong dal and tomato. Cover the lid and let it cook for 5 whistles. Once the pressure cooker settle down open the cooker and do mix

2. Add Grinded masala paste to the kootu and mix well

3. Add Hing and turmeric powder to the kootu let it cook on medium flame till the masala raw smell goes away

4. Meanwhile in a pan add 1 tsp oil and mustard seeds, when it crackle add sambar shallots

5. When shallots turns brown add dry chilies and curry leaves

6. Pour the tempering over the Ponnaganni kootu and mix well

7. Serve the Ponnaganni kootu with hot rice and puli kulambu

Step by Step Pictorial instruction
Ponnanganni Keerai