Ponnanganni Keerai Paruppu Poriyal

>>  Sunday, January 3, 2016

Happy New Year to all my readers!

I am very happy to share this 60th Edition of BM with you all. A special thanks to all my BM friends.

Starting this week with a Regional special and I will be featuring some Tamil Nadu dishes. 

First in the series is this stir fry that we make with the Ponnanganni Keerai. On my research on its English name, some websites say it is called in English as Alternanthera sessilis, Dwarf Copperleaf, Ponnaganti koora in Telugu.

These greens are famous for its medical value and advised for many home remedies. For its goodness and general value, many consume it regularly. Whenever I am struck my the fact that my Greens intake is less, I immediately over react and thrive on greens for couple of weeks. It then goes back to normal.

However, I am planning on making this a habit. I am not known for my resolutions. Still I want to give myself something to chew on.

This simple stir fry, though is made with very few ingredients, is a dish with art. Not everybody gets it done right. Its especially Amma's signature dish and all my colleagues simply love it. 

Ponnanganni Keerai Paruppu Poriyal

Ingredients Needed:

Ponnanganni Keerai - 1 bunch
Toor dal - 3 tbsp
Onions - 2 tbsp
Curry leaves few
Garlic - 3 to 4 cloves
Red Chili - 3 to 4 
Mustard, Urad dal - 1/2tsp
Salt to taste
Oil - 1 tsp

How to make the dry saute

Pressure cook the toor dal till its almost cooked. The dal should retain its shape and not become too mushy.

Wash and clean the greens. Drain and chop it fine.

Let it drain all water.

Heat a pan with oil, temper with mustard, urad dal, curry leaves, red chiles and crushed garlic.

Then add the chopped greens. Sprinkle little water and cover with lid.

Simmer for 10 mins, with frequently stirring in between.

When the greens is cooked, add the cooked toor dal. Mixed everything together and simmer for 2 mins.

Serve with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


Hiba abbas January 3, 2016 at 8:43 AM  

yum recipes from Tamil Nadu.

rajani January 3, 2016 at 12:05 PM  

When I was in Chennai, I used to make sure that greens were consumed at least twice a week. Unfortunately, even I need that timely reminder now a days :D. Nice nutrient packed porial!

vaishali sabnani January 3, 2016 at 3:38 PM  

Nice and healthy...looks like a comfort dish. I have yet to taste these greens!

Gayathri Kumar January 3, 2016 at 4:21 PM  

I have a habit of cooking with greens once a week, but need to increase it. This poriyal looks nice..

Priya Suresh January 4, 2016 at 1:39 AM  

I miss this keerai here, but enjoyed making dishes out of it during my stay in India, poriyal looks super healthy.

Padmajha PJ January 4, 2016 at 6:40 PM  

This is surely a healthy dish.This greens is supposed to be very good for the eyes-giving a 'cooling' effect to the eyes.

Kalyani January 6, 2016 at 12:33 PM  

like PJ said, this is indeed a tonic for the eyes.... !! I miss cooking with these local varieties of keerai here.. delicious dry saute !

Pavani N January 7, 2016 at 7:18 AM  

I never tried ponagantikura, even though I've heard a lot about it. We don't get it here in the US, unfortunately. Curry looks healthy and delicious.

Sapana Behl January 7, 2016 at 9:12 AM  

Never used those greens but they sure does sounds healthy and tasty.

Sandhya Ramakrishnan January 8, 2016 at 5:56 AM  

I am really bad at trying out different greens and I should start making more of it. What a simple dish and very healthy as well.

Harini-Jaya R January 8, 2016 at 7:17 PM  

A healthy one with those leaves. We don't get them here :(

veena krishnakumar January 27, 2016 at 8:07 PM  

Greens are regular here and i cook ponnangani but not this way. Must try this too

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