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Monday, January 8, 2007

Murunga keerai porial (drumsticks greens porial)
Murunga keerai- 1 bunch,
green chillies- 3,
coconut- 4 to 5 pieces,
cumin seeds- 1 tsp,
mustard seeds- 1/2 tsp,
curry leaves- few,
salt to taste,
oil- 2 tbsp,
turmeric- 1/4 tsp.
Grind the coconut , chillies & cumin to a fine paste. Heat oil in a kadai & season it with mustard & curry leaves. Then add the murunga keerai, ground paste, salt , turmeric & little water and cook till the greens are done.
Serve hot with basmati rice, roasted papads & ghee.
The same dish can also be prepared using seeru keerai instead of murunga keerai.


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