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Ingredients:
Murungai leaves - 2 cups
Sambar onion - 20 nos
Red Chillies - 2 Nos
Urad dal - 1 tsp
Asafoetida Powder - a pinch
Mustard - ½ tsp
Coconut Gratings - 2 tsp
Oil - 1 tsp
Salt - to taste
Murungai leaves - 2 cups
Sambar onion - 20 nos
Red Chillies - 2 Nos
Urad dal - 1 tsp
Asafoetida Powder - a pinch
Mustard - ½ tsp
Coconut Gratings - 2 tsp
Oil - 1 tsp
Salt - to taste
Method:
Remove the leaves from the stem.
Wash well and keep aside.
In a kadai put the oil and when it is hot add mustard.
When it pops up add red chillies broken into pieces and urad dhal,
asafotida and fry well.
asafotida and fry well.
Add chopped sambar onion saute well and add Murungai Keerai , stir well.
Cover with lid and reduce the heat to low (No need to add water).
Stir now and then and cook till the keerai is cooked well.
Add salt and coconut gratings and mix well.
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