Sunday, 28 August 2016


Goodmorning dearest viewers..!

This posting is also the recipe comprising of dal and two types of greens. These two greens are very beneficial to our body. The names of the greens used in this curry are the Ponnanganni and vallarai(Tamil Names respectively).

English name of Ponnanganni is Alternanthera sessilis is an aquatic plant known by several common names, including ponnanganni(in Tamil), Mukunuwenna(in Sinhalese) sessile joyweed and dwarf copperleaf in English. It is used as a vegetable specially in Sri Lanka and other asian countries.

English name of Vallarai is Indian Penniwort. Centella Asiatica is its botanical name. Brahmi in Hindi. It is a brain booster for school going children and adults. It improves memory power. The regular consumption of the green weekly once or twice enhances the mental ablities.

Now we learn how to make irukkerai paruppu kootu..


Vallarai greens one cup Leaves only)
Sessile joyweed or dwarf copperleaf One cup(leaves only)
Cooked dal one cup
Shallots half cup
Curry leaves 5 nos
Mustard seeds one spoon
Sesame oil one tablespoon
Green chillies two nos
Cumin seeds one spoon
Coconut grates one tablespoon
Garlic pod one peeled off
Tomato half
Turmeric powder one spoon


Clean and wash the leaves.
Chop them using a scissor.
Heat the wok with oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies and curry leaves.
Saute them for a couple of minutes .
Add turmeric and saute again.
Now add the leaves of the two greens and saute until the leaves are swirled and shrunken
Add the tomato dices.
Allow to cook for few seconds.
Add mashed Mysore dal (cooked with turmeric and castor oil three drops).
Incorporate all the sauteed ingredients with dal by gently stirring.
Add required salt and allow to cook for five minutes.
Transfer the coconut paste into the wok and mix gently.

The Double greens Dal Curry is ready to serve with bot steamed rice and one spoon of cow ghee.



This is quite an addictive, crispy snack with a  flavour of butter and cashews, tempting to have more.


Raw rice flour 250 gms
Whole cashews 30 nos
Red chilly powder one spoon
Sesame seeds White one tablespoon
Cow butter one tablespoon
Sesame oil to fry
Asafoetida a generous pinch
Coarse pepper powder one tablespoon


Soak cashews in water for half an hour.
Blend them with  required water to a fine paste.
In a mixing bowl, gather the raw rice flour and fine paste of cashews together.
Add salt and chilly powder, pepper powder, melted butter and asafoetida.
Knead into a soft and nonsticky dough.
Add sesame white seeds and knead again.
Use the star disc of the murukku mould press.
Grease the murukku press and fill it with the required portion of the dough.
Heat the oil and squeeze the dough into circles through the murukku press in the oil directly.
Allow to fry in the oil till the oil bubbles cease.
Turn the murukku and fry the murukku with golden brown colour evenly.
Remove them and collect in a dry bowl.
Repeat the process until the batches over.
Break the murukku roughly.

Serve the crispy cashew fritters with tea.

Do try it out...

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