Ingredients
- Akathikeerai – 1 cup
- Cooked Toor Dal – 2 tbsp
- Grated Coconut – 2 tbsp
- Salt to Taste
- Sugar – a pinch
For Masala
- Parboiled Rice – 1 small cup
- GroundNut – 1 handfull
- Whole Red Chilli – 6
For Seasoning
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/4 tsp
- Urad Dal (Split) – 1 tsp
- Hing – 1/2 tsp
- Curry Leaves – 4
- Oil – 1 tsp
div id=”preparation”>
Preparation
To make the *Masala- Dry roast the ingredients and coaresely grind.
- 1 small cup parboiled rice
- 1 handfull groundnuts
- 6 whole red chillies
- salt to taste
Procedure
Boil 1 glass of water in a kadhai and add the akathikeerai. Add the required salt and a pinch of sugar so that the leaves don’t lose their color. After the leaves are cooked, strain them out.
- 1 cup akathikeerai
Using the same kadhai, heat some oil and add the seasoning ingredients one after another. Once they start to crackle, add the akathikeerai and the coarsely ground *masala. Keep the flame low.
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp hing
- 4 curry leaves
- cooked akathikeerai
- *masala
Now add the toovar dal and the grated coconut. Check for salt.
- 2 tbsp toovar dal
- 2 tbsp grated coconut
The akathikeerai poriyal is ready to be served! Eat this delicious side dish with hot rice, sambhar & garlic rassam 🙂
