KEERAI PORIYAL / GREEN LEAVES STIR FRY

Hi All,

Somehow there is a justification in all our brains that only bright red colour is appetizing look for food and green colour is something to be rejected.That's why we normally hate green leaves.

But including green leaves in our regular diet is very important.Never never reject green leaves,try to consume it whenever possible.

After shifting to Bangalore I get fresh green leaves regularly , so I make them at least twice a week.

Mostly I make poriyal / Stir fry as it is easy and fool proof recipe for me.

Here is the recipe which Iam following to make green leaves poriyal.

INGREDIENTS :

Green leaves – 5 cups ( chopped).

Chilli powder – 1 tsp.

Salt – 1/2 tsp.

Onions – 1 no ( big).

Oil – 1 tsp.

Sugar – 1/2 tsp.

Asafoetida – 1/4 tsp.

Coconut – 1/2 cup.

Curry leaves – a sprig.

Urad dal – 1/4 tsp.

Channa dal – 1/4 tsp.

Mustard – 1/8 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. Clean and chop the green leaves to small bits.Same way chop onions to tiny pieces and grate coconut.
   
   
   
   
2. In a wide pan heat 1/2 cup water and when water reaches boiling temperature add the chopped green leaves .Add salt and chilli powder and boil till green leaves are cooked soft,Low down the flame.
   
   
   
   
3. In a small kadai heat oil followed by mustard , curry leaves , channa dal , urad dal and saute till golden brown.
4. Then add chopped onions and fry till translucent.
   
5. Finally add coconut and give 30 seconds mix , remove the kadai from flame and add the sauteed ingredients to boiling green leaves.
   
   
   
   
6. Mix well for two more minutes till the all the ingredients mix with each other.
   
7. Finally add sugar and asafoetida and give a quick mix , Remove from flame and serve hot with rice.
   
   
   
   
8. I served with Rice and  Moong dal masiyal ( recipe link here).
   
   
   
   NOTES :
   1) As green leaves itself has water content , it is enough if you add little water.Adding more water will remove the taste and also turns green leaves to mushy.
   2) Be generous in adding channa dal and urad dal as it gives nice taste.
   3) Adding sugar is optional , but it will give bright colour to your porial and also good flavor.
   4)Asafoetida give fantastic aroma to poriyal so pls don't skip it.
   
   
   HAPPY COOKING!!!