Saturday, 18 May 2019

Ponnanganni Keerai Kootu/Ponnankanni Keerai Kootu/Dwarf Copper Leaf Kootu


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/stirfry 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 Kootu, do try it for sure and post your comments. Meanwhile do check out other Keerai Recipes here.

Here’s how to make Ponnanganni Keerai Kootu with step by step photos…



Ingredients

Ponnankanni Keerai
1 bunch
Pachai Paruppu/Green Gram Dal
½ cup
Green Chilles
3 slit length wise
Garlic Cloves
5-6
Turmeric Powder
½ tsp
Onion
1 big finely chopped
Salt
As needed
Perungaayam/Asafoetida/Hing
One big pinch

For Tempering

Nalla ennai/Gingelly Oil
1 tsp
Thallippu Vadagam
1 tsp
Dry Red Chillies
3
If you do not have thallippu vadagam, then you can splutter ½ tsp of mustard seeds and ½ tsp of cumin seeds instead.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4

Author: Priya Anandakumar

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Method

Clean and wash the Ponnankanni Keerai thoroughly for atleast 3-4 times thoroughly to get rid of all the mud. Finally add like sea salt, water and wash it one more time and drain the water.


Heat a pan and add ½ cup green gram dal/pachai paruppu and dry roast it until light golden brown color. Be careful not to burn the dal.


Then add about 2 cups of water to it and let it boil. Now add garlic cloves, green chillies, turmeric powder, perungaayam/hing, salt and cook. Cover the pan cook the dal so it cooks faster.


When half cooked, add the washed ponnankanni keerai and give a good stir. Then let it cook until well cooked. Now switch off the stove.



In a small kadai, heat the oil, then add thallippu vadagam and let the aroma fill the room. 
Then add dry red chillies and wait for 10-15 seoncds.


Add onions and sauté until it turns translucent.


Now transfer the tempering to the cooked keerai & dal. Serve it hot with steam cooked rice or with roti or chapathi.


Yes, delicious and super healthy Ponnankanni Keerai Kootu is ready to be enjoyed.


Thank you all for visiting my space, please come back again for  more simple, healthy & tasty recipes from my kitchen.

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Until then I am signing off…




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Priya Anandakumar

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