Ingredients

Muringayila-4-5 cups

Shallots/Cheriya ulli-15

Crushed Red Chilli-2tsp (according to ur taste )

Salt-

Coconut Oil-2tbsp

Water-

Grated Coconut-1/4 of 1

Chopped Curry leaves-1 string

Turmeric powder-one pinch

Method

 

Remove leaves from stem ..

Finely wash these cleaned leaves under running water thoroughly many times ..

Keep them in a big stainer for few minutes ..

Then spread them in kitchen tissue or clean towel remove the excess water …

Crush shallots and crushed red chilli together to a coarse mix ..Keep aside

Now add 1 tbsp of coconut oil and roast grated coconut till light gown shade (until coconut become crispy)

Remove from the fire and keep aside ..

Now heat remaining 2 tbsp of oil and add crushed onion-chilli mix and sauté until the raw smell goes ..

Add turmeric powder and sauté ..

To this add leaves and mix slowly with the onion -chilli mix ..

Close the kadai for few minutes in ow flame ..

Then open and sprinkle some salt and very little water and mix..

Close it and cook for another 5 minutes in medium flame stirring occasionally ..

Open the lid and cook for another few minutes until all the water get evaporated ..

Check the salt .. When cooked well add our roasted coconut to this and mix slowly …

Finally sprinkle 1/4 tsp of coconut oil and serve …

Note :Don’t use this leaves in the month of july ..(karkkidakam madam) some times it will lead to stomach pain and all .. So Enjoy this healthy nutritious thorn .. Its very good for nursing mothers to increase breast milk … Tip :if u want u can add pinch of sugar too 😉

Hope u will try this at home ..Expecting ur valuable feed back ,…

Love

🙂

Veena