Ponnanganni Keerai Poriyal Recipe | Simple Poriyal Recipes

1. Remove the  leaves from its stem and clean it. Boil the moong dal in a pan,with a cup of water in low flame and allow it to boil till it is cooked but not mushy.
2. Heat oil in a pan and then add mustard seeds in it. When the mustard seeds starts to sputter, add split urad dal and broken red chilli and fry them till the dal turns golden brown colour. Then add the leaves and salt and mix well.
3. Allow the leaves to cook completely. The leaves will cook quickly. Unlike other greens, ponnankanni leaves does not become too mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes.
4. Finally add the grated coconut and mix well.Remove it from the flame.The yummy and delicious Ponnankanni keerai Poriyal is ready to serve. We can serve this as a side dish for any kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee.

Notes:
1. Instead Moong dal we can add toor dal also.