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    Ponnanganni Keerai Kootu Recipe (with Moong dal)| Kootu Recipes

    last updated: Jan 21, 2020 by Kalyani

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    Ponnanganni Keerai Kootu Recipe

    I love anything made with greens, be it poriyal, sambar or this Kootu. Kootu is the best way to make kids to eat greens. I have already posted poriyal with ponnanganni and wanted to share kootu too.Amma make this version of Keerai kootu at least once in a week with Mula Keerai,siru Keerai or ponnanganni keerai. It tastes delicious and yummy. I used to mix with rice & ghee and have it ,tastes heavenly. It goes well with puli kuzhambu,Kara kuzhambu or even karuveppilai kuzhambu. Let's see the recipe.

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    Ponnanganni Keerai Kootu Recipe (with Moong dal)| Kootu Recipes

    4 from 1 vote
    South Indian Keerai Kootu with ponnanganni greens and moong lentils.
    Course Kootu
    Cuisine South Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Calories
    Author Kalyani

    Ingredients

    • Ponnanganni Keerai - 2 cups
    • Moong dal - 3 tbsp
    • Sambar Powder - ½ tsp optional
    • Salt - as required

    To Grind

    • Coconut grated - ¼ cup
    • Cumin seeds - ½ tsp
    • Raw rice - ½ tsp
    • Green chillies - 2

    To Temper

    • Ghee - 1 tsp
    • Thalipu vadagam or mustard seeds- 1 tsp
    • Small onions - 5
    • Tomato - 1 small

    Instructions

    Preparation

    • Take the ponnanganni leaves from the stem and wash it twice to completely get rid of the muds. Then chop the leaves roughly and keep aside. Pressure cook moong dal with little water for three whistles and mash it well. Set aside.
    • Grind coconut, green chillies, cumin seeds and raw rice with little water to a fine paste and keep it ready. Heat a tadka pan with ghee and add thalipu vadagam or mustard seeds. Fry for a minute and then add small onions and saute till golden brown. Now add tomatoes and fry them until they turn soft and mushy. Switch off the flame and set aside.

    Method

    • Add one cup of water to the washed ponnanganni leaves and boil it in a heavy bottomed vessel until it gets cooked well. Add salt while boiling. Once the greens got cooked well add moong dal along with sambar powder.
    • Mix everything together and boil the kootu in low flame for five minutes. Then add the tempered ingredients from the tadka pan and mix well. Boil it again for five more minutes in low to medium flame. Now add the coconut paste to the boiling kootu.
    • Mix it well and boil the kootu for  three minutes and switch off the flame once everything comes together. Don't boil the kootu much after coconut paste is added.

    Nutrition

    Serving: 3g
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!

    Ponnanganni Keerai Kootu Recipe (with Moong dal)

    Preparation :
    1. Take the ponnanganni leaves from the stem and wash it twice to completely get rid of the muds. Then chop the leaves roughly and keep aside. Pressure cook moong dal with little water for three whistles and mash it well. Set aside.

    2. Grind coconut, green chillies, cumin seeds and raw rice with little water to a fine paste and keep it ready. Heat a tadka pan with ghee and add thalipu vadagam or mustard seeds. Fry for a minute and then add small onions and saute till golden brown. Now add tomatoes and fry them until they turn soft and mushy. Switch off the flame and set aside.

    Procedure :

    1. Add one cup of water to the washed ponnanganni leaves and boil it in a heavy bottomed vessel until it gets cooked well. Add salt while boiling. Once the greens got cooked well add moong dal along with sambar powder.
    2. Mix everything together and boil the kootu in low flame for five minutes. Then add the tempered ingredients from the tadka pan and mix well. Boil it again for five more minutes in low to medium flame. Now add the coconut paste to the boiling kootu.
    3. Mix it well and boil the kootu for  three minutes and switch off the flame once everything comes together. Don't boil the kootu much after coconut paste is added.
     Serve hot with steamed rice and any tangy kuzhambu of your choice. We had it with puli Kuzhambu, the best combination!!!
    Ponnanganni Keerai Kootu Recipe (with Moong dal)| Kootu Recipes

    Notes :

    1. Keep the flame in low to medium after moong dal is added in order to avoid the bottom to get sticked.
    2. If the kootu is watery add a teaspoon of rice flour in the end and boil it for 2 minutes to make it thick.
    3. This kootu thickens with time so switch off the flame accordingly.
    4. Mulai keerai or siru keerai can be used to make this kootu instead of ponnanganni.

    You may also like:

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    « Agathi Keerai Kuzhambu Recipe
    Puli Illa Kuzhambu Recipe (Tirunelveli Special kuzhambu withouttamarind) | Kuzhambu Recipes »

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    Reader Interactions

    Comments

    1. ulagammal loga

      May 07, 2015 at 12:23 pm

      Tempting kootu..

      Reply
    2. Mitra

      July 09, 2019 at 3:42 am

      4 stars
      Good recipe for ponnanganni

      Reply

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    Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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