Ingredients:
- Keerai Thandu/stem – 1 cup (finely chopped)
- Moong dhal – ¼ cup
- Grated coconut – ¼ cup
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Dry red chili- 2 nos
- Coconut oil – 2 tblsp
- Onion – 1 no (finely chopped)
- Salt – to taste
Procedure:
- In a sauce pan, add 1/4th cup of washed moong dhal along with a cup of water. Bring it to boil, once it cooked half way through filter out the excess water and keep aside.
- Clean the thandu and chop finely.
- In a pan, heat some oil. Add mustard and cumin seeds, allow it to splutter. Now add chopped onion with some broken dry red chilies. Saute for a while
- Add the chopped thandu and add salt to taste.
- Sprinkle some water and cover it with a lid. Cook under low flame for about 3-4 mins.
- Now add the cooked moong dhal and some freshly grated coconut to the poriyal and turn off the flame.
- Delicious and healthy “Keerai Thandu” poriyal is ready to serve.
// I used Swiss chard greens Stem//
