Ponnanganni
Keerai is called as “Dwarf Copperleaf” in English, is a green variety available throughout
the year. The name “Ponnanganni” means glow like gold. It is loaded with iron,
calcium and other vital nutrients that make our hair and skin glow. When
Ponnanganni is taken for a period of 48 days regularly, it heals our body of
all kinds of deficiency and reduces the body heat, as it is an excellent body
coolant. Ponnanganni is specifically recommended for eye ailments, asthma,
gonorrhoea, syphilis. Most of them avoid these types of greens, because they do
not know how to cook them or to use them. A very simple ponnanganni keerai
poriyal/stir fry included twice or thrice a week in our diet is a wonderful
remedy to stay healthy. Ponnanganni oil/thailam is very famous in Tamil Nadu
and is used for treating headaches and also for treating excessive body heat
during the summer months. For now friends I am going to share this Ponnanganni
Keerai poriyal, do try it for sure and post your comments. Meanwhile do check out other Keerai Recipes here.
Here’s
how to make Ponnanganni Keerai Poriyal with step by step photos…
Ingredients
Ponnanganni Keerai
|
1 bunch
|
Toor Dal/Thuvaram Paruppu
|
¼ cup
|
Onion
|
1 finely chopped
|
Garlic clove
|
1 or 2 finely chopped
|
Salt
|
As needed
|
For
Tempering
Gingely Oil
|
2 tsp
|
Mustard Seeds/Kadugu
|
½ tsp
|
Split Black Gram/Ulunthu
|
½ tsp
|
Dry Red Chillies
|
3-4
|
Asafoetida
|
One big pinch
|
Preparation Time: 15 minutes Recipe Category: Side Dish
Cooking Time: 15-20 minutes Recipe Cuisine: Tamil Nadu, India
Author: Priya Anandakumar
Other Ponnanganni Keerai Recipes
Other Keerai Recipes that might be of your interest
Method
Ponnanganni Keerai
Ponnanganni Keerai
Remove
the leaves from the stem and clean it. Soak the leaves in water and wash it
thoroughly and chop it. I chop them so that it will be easy for the kids to
eat. Chopping is totally optional.
Wash
and cook the toor dal/thuvaram paruppu with a pinch of turmeric till it is soft
and firm. The dal must be ¾ th cooked and not mushy.
Heat
oil in a pan, splutter mustard seeds, urad dal and dru red chillies.
Now add
the onions, garlic and saute until it turns golden brown colour.
Add the
ponnanganni keerai ,salt and mix really well.
Sprinkle little water, cover and cook in low flame for about 3-4 minutes or until done.
Sprinkle little water, cover and cook in low flame for about 3-4 minutes or until done.
Finally
add the cooked toor dal/thuvaram paruppu and mix everything well. Cook on low
flame for few more seconds. Switch off the stove.
I have
not added grated coconut, you can add about 3 – 4 tbsp of grated coconut and
serve it for lunch as side dish.
Yes,
delicious and healthy Ponnangani Keerai is ready to be enjoyed.
Thank
you all visiting my space, please come back again for more healthy and simple
recipes of Tamil Nadu from my kitchen.
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then I am signing off…
Healthy poriyal, looks delicious.
ReplyDeletelovely poriyal dear
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