Showing posts with label Paruppu Keerai Recipes. Show all posts
Showing posts with label Paruppu Keerai Recipes. Show all posts

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…


Friday, 11 November 2016

Paruppu Keerai Pasiparuppu Kadaiyal/Purslane With Dal/Verdolaga[Mexican Parsely] cooked with Dal

Before going into the recipe I would to share a little about  ParuppuKeerai/Purslane/Verdolagas which I googled and read about in various websites[specialityproduce, Wikipedia, nutrition and you etc]. Though I have been eating this paruppu keerai since I was a kid, I was really surprised to read a lot of interesting facts and how it’s been used all over the world. The greens which I am sharing here is called as Paruppu Keerai in Tamil, Purslane in English and Verdolagas in Spanish and is very common in central Mexico. The stem, leaves and  the beautiful yellow flowers of paruppu keerai/verdolagas are all edible and have a slightly salty, slightly tangy and acidic flavor. The slight tangy taste adds up great taste when we make soups and stir fries, and its juicy leaves can be used to add texture to salads.


 Purslane/Paruppu Keerai is very common around world, in Mexican cuisine they are commonly paired with pork, tamales, stews and eggs. In Japan it is commonly pickled and served with rice. In Russia, Turkey and Lebanon it is used in a variety of salads ranging from tabbouleh to potato salad. It has long been used in Chinese medicine. In South India, they are cooked with dals, stir fries, soups etc. Paruppu Keerai/Purslane is rich in potassium and magnesium. The soft, succulent leaves are rich in Omega -3 fatty acids which help in lowering blood pressure and regulate cholesterol levels. This wonderful green leaves are rich in dietary fiber, vitamins and minerals. It is an excellent source of Vitamin A , C and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids as well as dietary minerals such as iron, magnesium, potassium and manganese. With this, I think it’s time for me to move on to the recipe. Do try out this Paruppu Keerai/Verdolagas pasiparuppu kadaiyal and post your comments here. Meanwhile do check out other interestingKeerai recipes and different varieties of Greens/Keerais here.

Here’s how to make Paruppu Keerai Kadaiyal with step by step photos…



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