January 23, 2017


Red gram dal - 1 cup
Ponnaganti keerai - 2 cup (finely chopped)
Onions - 3
Tamarind - lime size
garlic cloves -6-8
Fresh coconut - 1/4 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Peppercorns - 1/2 tsp
Red chillies - 8
Salt to taste
Jaggery - small piece
Oil - 1 1/2 tbsp


  • Wash and pressure cook dal with keerai till soft and tender. cool, mash and keep aside.
  • Soak tamarind in hot water and extract juice from it.
  • Heat 1/2 tsp of oil, fry coriander seeds, cumin seeds, red chillies and peppercorn. Cool and grind along with coconut.
  • Heat the remaining oil, add chopped garlic and onion; fry brown.
  • Add ground paste, tamarind juice, salt and mashed dal with water.
  • Cook until the sag becomes thick.
  • Serve with rice or chapathi.
Ponnaganti leaves are good for eyes, regular use of these leaves improves the eye sight.

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