Murungai Keerai Pongal

An interesting recipe to try with murungai leaves. I love this recipe

prepared by my mom. Amma makes it often. Just a handful of keerai is more than enough. The flavor of murungai leaves and the taste of peanuts are an interesting part of this recipe, which gives a twist to the recipe differentiating it from the regular pongal.

Preparation Time:10 mins |Cooking Time:25 mins |Serves: 4

Ingredients:

Murungai keerai - a handful

Rice - 3/4 cup

Pasi paruppu/Moong dal - 1/4 cup

Asafoetida - a pinch

Salt to taste

Ghee/Oil - as needed

For Tempering:
Black Pepper - 1/2 tsp
Jeera - 1/2 tsp
Cashews - 6 to 7 broken
Peanuts - 1 tbsp
Green chili - 3 cut or slice
Ginger - 1/2 inch sliced
Curry leaves

Method:

• Add rice, dal in a cooker, wash.

• Add 4 cups of water and hing/perungayam, salt, and some turmeric for the color. Pressure cook for 4 to 5 whistles.

• When steam settles down, open the cooker and add the washed murungai leaves (squeeze out the excess water) and quickly stir. This heat is more than enough for the keerai to get cooked.

• Keep tempering ingredients ready.

• Temper with jeera and pepper. As it starts to pop add peanuts, cashew and keep adding all other ingredients one by one.

• Add the tempering to the Pongal. Mix well, add ghee.

• Serve with extra ghee on top.