Arai Keerai Poriyal

Prep time - under 10 mins
Cook time - Under 20 mins
Serves - 3

Ingredients needed

Arai Keerai - 1 bunch or 3 cups tightly packed (you can use any greens)
Pearl onions/ small onions - 1/4 cup
Garlic cloves- 4 (optional)
Grated Coconut - 2 1/2 tbsp

For the seasoning

Oil - 1 tbsp
Mustard seeds- 1 tsp
Split urad dal - 3/4 tsp
Red Chilli - 3 (broken into 2 pieces)

Preparation

Clean and wash greens well. Chop it finely and keep it aside.

Chop pearl onions and garlic finely (you can use big onion also but using small onions gives more taste to the poriyal)

Method

Heat oil, add mustard seeds, when it splutters, add urad dal and red chillies.

Saute for a few seconds, add finely chopped onions and garlic.

Saute till onions turn transparent. Add the chopped greens and stir well.

Keep the flames low and cook covered. Add salt after the greens wilt.

Stir in between and sprinkle water only if required.

Once the greens are cooked, add grated coconut and mix well. Switch off the flame and serve hot with rasam or sambar rice. This poriyal can also be had mixed with rice topped with a tsp of ghee.

Variations

If you like jeera flavour, crush 1/2 tsp jeera seeds along with grated coconut and mix it with the greens before switching off the flame.

Source: http://www.padhuskitchen.com/2012/12/keerai-poriyal-greens-stir-fry-south.html

Muttakos Poriyal

Ingredients:

Servings: 8-10
3 -5 tablespoons light sesame oil
2 teaspoons mustard seeds
1 medium head of cabbage, finely sliced and shredded
1 -2 jalapeno, fresh finely diced without seeds
3 curry leaves, finely chopped
2 cups fresh shredded coconut
1 medium onion, finely sliced
1 teaspoon turmeric
1 teaspoon powdered cumin
1 tablespoon salt

Directions:

1. Place in a large skillet or wok the sesame oil, add the mustard seeds and cover for a couple minutes, the seeds will pop. Add all the remaining ingredients and sauté for about 10 minutes stirring every so often so it does not stick. If it starts to stick you may add a little bit of water or a little bit more of the sesame oil.

2. The cabbage needs to remain “al dente” with a crunch, do not overcook. Taste and adjust salt to taste. Let it rest to develop a pretty yellow color from the turmeric for about 10-15 minutes and then serve hot or cold. You may prepare the night before, it keeps well and tastes even better the next day.

Source: http://www.food.com/recipe/muttakos-poriyal-south-indian-cabbage-146296