Ponnangani keerai kootu(Water amarnath leaves stew with yellow moong dal)
Star ingredients:Ponnangani keerai and green gram
1 1/2 cups ponnangani leaves (tightly packed)
1/2 cupsplit yellow moong dal
2 teaspoons channa dal
3 dried red chilli
1/2 teaspoon asafoetida
1/2 teaspoon urad dal
1/2 teaspoon mustard seeds
2 tablespoons shredded coconut
1 small piece ginger
Oil to temper
1.Pressure cook moong dal until soft and mushy.Mash and keep aside
2.Wash the ponnangani leaves several times under running water to get rid of all grits and sand particles.Drain thoroughly.
3.In a kadai heat 1 teaspoon oil and add the tempering ingredients (Mustard,urad dal,channa dal,asafoetida,red chilli and curry leaves).
4.Add the washed leaves and saute well till they begin to shrink.
5.Add the cooked dal,1/4 cup water and mix well.Add salt and let it boil for 10 minutes
6.Add the shredded coconut,mix once and it boil for 5 more minutes.Once everything has come together and thick,remove from flame
7.Serve hot with rice.
1.I generally do not chop the leaves as they will shrink considerably.
2.You can replace ponnangani leaves with mulai keerai,agathi keerai in the above recipe.
3.Do not boil for a long time after adding coconut,the tiny flakes of coconut add very nice texture to the stew.