Ponaanganni keerai mor kuzhambu by Madhu sree

Ingredients:

Ponaanganni keerai - 1 bunch
cocunut oil - 2 spoon
cocunut - 3/4 cup
jeera - 2 spoon
chickpea/rice flour - 2 spoon (juz for thickening)
red chilli - 8 or green chilli - 5
Buttermilk - 4 cup
Salt to taste

Thaalikka:

Mustard seeds - 1/2 spoon
urad dal - 1 spoon
mor molagaai - 5

Method:

As in city, mor molagaai is nothing but green chillies dipped in buttermilk and dried in the sun or you can get it from shops.

Actually in village or town side, this is one another type of chilly which we buy, it wud be in round shape, which we dip in buttermilk and make it dry in sun.

Wash the spinach and cut it nicely. I use to cut spinach. But if it is difficult then we can even half grind it in mixer grinder.

Heat the pan and add the spinach, add 1 cup of water. Cook it for 5 mins.

Meanwhile, grind the cocunut + jeera + (redchillies or greenchillies), now add chickpea/rice flour with the mixture and mix it well.

Take a bowl, put buttermilk. Now add the mixture to the buttermilk and mix it well.

Now add the buttermilk content to the spinach content, add salt. Stir it well. Put stove in sim.

Now heat another pan with oil, add mustard seeds, let it splutter, add urad dal, mor molaga (cut the chillies in halves) and fry it well. Add this to the spinach content. Increase the flame. Watch it very carefully, if u find bubbles juz like the thick foam produced on top of milk when it is boiling, switch off the stove.

Add cocunut oil and serve hot.

Preparation time: 20 mins

Note:

1. It is always advisable to use red chillies instead of green chillies.
2. We can use any kind of spinach. Why I used ponnaanganni keerai is, it increases the complexion of the body.
3. This receipe will go well with any kind of thuvaiyal saadham.

Njoi