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.

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