Skip to main content

PONNANGANNI KEERAI CHUTNEY / DWARF COPPER LEAF CHUTNEY / GREEN LEAVES CHUTNEY

Hi Everyone,

When we were in Chennai we didn't get fresh green leaves much its bcoz of the hot climate,Due to high heat green leaves losts its freshness soon but here in Bangalore Iam getting all varieties of green leaves that's too very fresh. So Iam trying all types every week.
My mum uses green leaves in many forms she makes bajji , Bonda , sambar , poriyals and many more with green leaves. She makes chutney also with them that's too very yummy .She made this Ponnaganni Keerai (Dwarf Copper leaf) chutney for me when I was in Pollachi.
The Chutney was awesome that it tasted spicy , tangy and fresh . This Chutney went well with Breakfast , Dinner and also good with hot rice too. We had it for Dosa. As I won't get this keerai here I clicked photos in Pollachi itself.
The recipe is too simple, its also like other normal vegetables chutney only but you need to fry the green leaves well to remove its raw smell.

The recipe is as below,

INGREDIENTS:
Ponnaganni Keerai (Dwarf Copper leaf) - 2 cups
Canna Dal – 1 tsp
Urad dal – 1 tsp
Coconut – 3 tsp
Dry red chillies – 2 nos
Green chillies – 2 nos
Tamarind – small
Curry leaves -a bunch.
Oil – 2 tsp.
Salt – as required (1/2 tsp).

PREPARATION:
1) Clean and remove the leaves alone from stem. Discard the stem.
2) In a wide kadai heat 1 tsp oil, and add Dry red chillies , Green chillies , channa dal,Urad dal, coconut and fry till golden brown, when done remove from kadai and keep it aside.


3) In the same kadai heat one tsp of oil and add green leaves and fry in medium heat till it shrinks well and changes its colour to dark green (as in picture).

4) When the green leaves are fried well and turned mushy , switch off the flame and add the fried channa dal, urad dal, chillies, coconut mix to the fried green leaves and give a quick mix.
5) Grind the above ingredients with tamarind and salt to fine paste with very little amount of water.
6) Done!! Empty the chutney in your serving bowl and enjoy with hot idlis , crispy dosa or hot rice of your choice.

HAPPY COOKING!!


























Labels:

Comments

Post a Comment

Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
4 comments
Read more

WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
7 comments
Read more