Panna Keerai Kadayal - Silver Cock's Comb

It was another long weekend and we decided to drive to my village, beautiful greenery, quite roads, sound of the rain, frogs and crickets. Couldn't wait to feel the went Earth and taste amma's amazing spicy and tangy panna keerai kadayal with steaming hot rice and rasam served on a banana leaf. I can still sense the aroma and while that lasts wanted to share this authentic South Indian recipe with you.

 Apparently panna keerai is called silver cock's comb, found that very interesting apart from it's bountiful health benefits. 





















Ingredients:

Kadayal

  • 1 bundle of panna keerai leaves 
  • 7 green chillis/ red chillis
  • 5 garlic cloves
  • 2 tomatoes (chopped)
  • 2 onions (chopped)
  • Tamarind (lemon sized)
  • 1 cup water
For tempering
  • 1 tsp salt
  • 1/4 tsp mustard
  • 2 tbsp oil
  • 6-7 curry leaves

Method:

  • Put the first 7 ingredients into a pressure cooker and allow to cook on medium heat. When the leaves slightly change the colour give it a good stir.
  • Now pop the lid and allow 5 whistles on medium flame. Let it cool.
  • Drain the water and keep aside. Mash them to smooth paste using a Kal Chetti and Matthu. At this point add the salt as per your taste. If you don't have a Traditional Mortar and Pestle, use the masher or blitz it in the mixer but on low speed for a few seconds. However the taste will vary.
  • Heat oil in a pan for tempering. Add mustard seeds and curry leaves. Once they splutter add the green divine pulp from the Kal Chetti.
  • You can add the remaining water based on the consistency you want. Allow it to boil for a minute.
  • Serve with any kind of indian bread, rice, toast or porridge.

Note:

This method is followed for almost all the green leafy vegetables, so if you cannot find panna keerai grab any bundle of green joy for this dish.