It is always better to cook up greens fresh to enjoy the full benefits and this greens in specific is to be cooked and consumed fresh to avoid bitterness.Amma always had trouble feeding me greens from my childhood days but now having grown up. I try to include greens somehow in my diet. Lately I have started liking this murungai keerai when made as poriyal with moong dal so thought to share this recipe from amma – a simple stir fry.
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📖 Recipe Card
How to make Murungai Keerai Poriyal
Serve hot with rice and sambar. Pin
Expert Tips
Don’t add too much water, add just till immersing level.If the leaves are tender it may cook fast else it will take time. If in case you have added more water than required, once the keerai is cooked keep in high flame for the water to evaporate then proceed. Adding moong dal gives nice flavour to the poriyal.
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