CARROT GREENS PORIAL

These greens are packed with chlorophyll, a phytochemical that gives plants their green colour and pigmentation. Chlorophyll is an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles, and has been noted to purify the blood, lymph nodes and adrenal glands

They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. People most at risk for heart disease are the ones who get too little potassium.

What's more, carrot greens are rich in vitamin K, which is lacking in the carrot itself and is vital to bone health. They have also been noted to deter tumour growth.

Carrot greens contain alkaloids (which are toxic bitter compounds produced by a plant) and all alkaloids are bad because substances like caffeine and cocaine are alkaloids. BUT! - all leafy greens (including “good for you” greens like spinach and kale) contain varying levels and types of alkaloids, some higher than others. Alkaloids are chemical compounds believed to be part of a plant’s defence mechanisms.

This applies to both Wild Carrot leaves as well as domestic.

Source: www.carrotmuseum.co.uk

My son went to kodaikanal to enjoy his holidays and purchased beetroot with green tops and carrots with topleaves and asked me to prepare any dish using this greens. Just I tried cooking in our kongu traditional method as porial and the cooked greens tasted excellent with steamed rice and ghee.

When I googled to trace the nutritional qualities of carrot greens for blogging, I came to know about the alkaloid qualities of carrot top green, however it has high nutritional value. Practically it did good for us without any reaction. 

I think that well cooked carrot greens are having no side effects. 

Cook this greens in the same manner as we cooked our domestic greens with coconut grates.

Ingredients:

Carrot greens 

shallots one cup

green chillies two

mustard seeds one spoon

chick pea one spoon

cooking oil one tablespoon

curry leaves one cup

coconut grates half cup

Procedure:

Wash and chop the carrot greens using scissors.

Heat the cooking oil and add mustard seeds.

When the crackling sound seems less, add shallots chopped, green chillies, chick peas and curry leaves.

Add little turmeric.

Add the greens and salt required.

Saute for some time and sprinkle some water and close the lid

Let the flame be medium.

After five minutes, remove the lid.

Saute again till the water completely evaporated.

Incorporate coconut grates softly and transfer the cooked greens in a serving bowl.

Yummy carrot greens porial is ready to relish. Combine your cooking intelligence and creativity.  You will rock the kitchen world..!!

:)

Understanding ways to use the greens, and how best to cook them, can bring a whole new green vegetable into your meals.

Carrot greens are highly packed with chlorophyl and potassium. Don't forget..!

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