Usually this poriyal is prepared on Dwadesi day ( next day to vaikunta ekadesi) as a special food for people who did fasting on vaikunta ekadesi as it helps to reduce the body heat & acidity levels.. Before my marriage , my paati used to make this poriyal along with gooseberry pickle or gooseberry pachadi & avial for dwadesi . I love that feast ..Yesterday i got the recipe from my mom and tried this poriyal. It was very nice and we loved it a lot.. We all know agathi keerai takes more time to cook. As my mom suggested , i pressure cooked the keerai after sauting and it was perfectly cooked...Usually toor dal is used in this poriyal but i used moong dal as it gives a nice smell..Also i used onions which is not added on this day. So please skip onion if u make for dwadesi..Otherwise, add small onions which gives a nice taste and flavour to this poriyal.
1 cup - 250ml