Nanchu-Kondraan Masiyal:

Tamil Names of this greens: Nanju-kondraan/ Nachu-Kondraan/ Nanchankondaan in a colloquial way! Well I searched all over the web….I could trace its Botanical or even common name in any other language. If someone know about this greens…..please write to me!!!

So from the name itself…you would have got the point! Nachchu – Poison , Kondraan -Killer. The meaning says it kills/removes the poison!

This is an ornamental tree now. The leaves are bright and broad. Its a short tree and grows fast! Whoever had this tree for decoration in their house….were not aware of its medicinal use! When I was a kid….I remember Mommy making ‘Masiyal’ out of it! My next door neighbours were teasing my mother….saying ‘you should not try any leaves for making masiyal’. Probably at that time…they were not aware of its taste and medicinal value. After Mommy explained them…..they started cooking it too! Infact…..when I visited my home town, nearly after 8-9 years. They still have the tree! Both myself and my neighbours made masiyal and poriyal out of this greens several times. I have to tell you…both masiyal and poriyal were too good! So don’t hold back!!!

Ingredients:

Broad Nachu-Kondraan leaves 6 or 7
Onion 1 small roughly chopped
Garlic 5 beads
Tomato 1 small chopped
Green chilies 3-5 chopped
Tamarind paste 1/2 spoon
Cooked thoor dal 1 cup(optional)
Salt
Sesame oil few spoons.

For Seasonings:

Thalippu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Dry red chilies 3 – slitted
Curry leaves few
Sesame oil few spoons.

Method:

Wash and clean the leaves. Remove the thick stem and veins. Chop coarsely.

In a wok, heat few spoons of oil. Add chilies, garlic, onion and tomato and saute for few minutes.

Then add greens, salt and tamarind to it. Cover and cook….till they wilt.

Now grind them coarsely using mann-chatti/kal-chatti.

In a separate pan, heat oil. Add the seasoning items one by one, wait till they pop and splutter. Now run this seasoning over the masiyal made above.

Serve warm to go with plain rice. Adding steamed rice to the mann-chatti and make a earthen pot meal – tastes better this way too!