Friday, 10 July 2015

Ponnanganni Keerai Poriyal Recipe– Simple & Healthy Keerai Poriyal/Ponnanganni Keerai Poriyal with step by step photos/How to make Ponnanganni Keerai

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


Method

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.


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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Until then I am signing off…



3 comments:

  1. Healthy poriyal, looks delicious.

    ReplyDelete
  2. I would like to thank you for the efforts you have made in writing this article. I am hoping the same best work from you in the future as well. In fact your creative writing abilities has inspired me to start my own Blog Engine blog now. Really the blogging is spreading its wings rapidly. Your write up is a fine example of it. Chicken paprikash recipe

    ReplyDelete

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