Normally we make poriyal using
Agathi keerai leaves. But in our countryside Agathi keerai flowers also used
and is also available in normal shops as packets. If it is available in cities you should
definitely try this once. It is full of nutritious elements.
Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal
Preparation Time: 10 mins | Cooking Time: 15 mins |
Yields:1 cup
Ingredients:
Agathi
Poo
|
1
packet
|
To Temper:
|
|
Oil
|
2
tsp
|
Mustard
Seeds
|
¼
tsp
|
Urad
Dal
|
½
tsp
|
Cumin
Seeds
|
½
tsp
|
Curry
Leaves
|
½
spring
|
Green
Chilli
|
1
|
Chopped
Onion
|
¼
cup
|
To Garnish:
|
|
Grated
Coconut
|
2
tbsp
|
Procedure:
1. Wash the flower and drain
the water from the flowers.
2. Remove the stem from the
flowers and keep it aside.
3. Now chop the flowers into
small pieces.
4. Heat the oil in pan, add
mustard seeds and wait for popping.
5. Then add the urad dal, cumin
seeds and curry leaves. Sauté them for few seconds.
6. Then add the chopped green
chilli and fry for few seconds.
7. Now add the chopped onion
and sauté till the onion becomes translucent.
8. Add the chopped flowers and
fry for few seconds. Then sprinkle little water and close the lid of the pan.
After 2 mins, add salt and mix them well. Cook till the flowers become tender.
9. Switch off the flame and add
the grated coconut. Mix them well and transfer it into serving bowl.
Serve this fry with rasam and curd rice.
Note:
1. Adjust the chilli level according
to your taste.
2. You can use red chilli
instead of green chilli.
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