PUMPKIN LEAVES PORIYAL

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes. (recipes coming very shortly).

You can also serve this along with sambhar rice, rasam rice or with chapati too as a side dish.

 To remove the thorns, gently break a small portion off the top of the stem and  drag it down the leaf. As  you do this,  you will notice some of the fibers peeling off. Pull through the entire leaf and continue to do this until most thorns have been stripped. When done peeling the from the stem, turn the leaf over and peel the fibers and thorns directly on the leaf.  Even if you do not do this, you can directly use this, as I do.

In Mumbai we get these leaves during August/September.

Now let us look at the recipe 

Ingredients:

1 bunch pumpkin leaves

1 tbsp gratedcoconut

1-2 green chilli

1 onion chopped

1-2 garlic cloves (optional)

turmeric powder

salt

2-3 tsp oil

For tempering;

1 tsp mustard seeds

1 tsp urid dal

1/2 tsp cumin seeds

1/2 tsp chana dal  (optional)

1 red chilli broken.

Masala

1 tsp rice

1 red chilli

few grains of fenugreek

Method:

STEP1

Heat a kadai.   Put the rice and roast till brown.  remove to a plate.  similarly dry roast the chilli and fenugreek seeds.   allow to cool, grind to a coarse powder and keep aside.

STEP 2

Thoroughly wash the leaves.  I put them in salt water so that if any worms are stuck at the back of the leaves it will go like I do for spinach.  drain the water completely.  

Chop them finely after removing the fibre and thorns as mentioned above or chop directly.  I chop them without removing the thorns.

STEP 3

Heat oil in kadai.  add the tempering items.  when it is done, add the chopped  green chilli, onion  and saute for few minutes.  Add the chopped pumpkin leaves and sprinkle little water, add turmeric powder, salt mix, cove and cook till the leaves are soft.

STEP 4

When the water is completely evaporated, add the rice powder, coconut, mix well.

Your pumpkin leaves poriyal is ready to serve.  

STEP 5

hOW TO SERVE:

serve with chapati, sambar rice, rasam rice, curd rice etc.

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