Keerai Neeli, Koran neelu

​ponnankanni Kerri 1 kattu

Paruppu thuvaram 1 cup

Onion 1

Tomato 3

Garlic 10

Curry leaves

Jeera 1 tsp

Boil Kerri’s in water in separate pan and save water

Boil Thurman paruppu in open flame and get is cooked 3/4 th save the water

Oil, saute one onion, three tomatoes, 1 tsp coriander powder and 1 tsp Sambhar thool

Grind, and add raw garlic 10, jeera, some raw Kerri, paruppu 2 tsp and grind.

Oil, kadugu, Urad dhal and ground ingredients, salt and remaining water from Kerri and dhal, boil and ready

Oil, onion, Kerri and paruppu 23/4 cooked, mix and add coconut serve as poriyal.