Aug 30, 2015

Ponnanganni Keerai Poriyal



Ponnanganni Keerai / Dwarf Copperleaf is an excellent source of iron,calcium and other vital nutritients.The name itself derived 'Glow Like Gold'.Yes!its true...in every home Mom and Grandmas always insist about this to eat.This keerai / spinach variety has the highest health benifits among all the other spinach varieties and vegetables.In olden days research team prove that,if we eat this keerai continuously for 48days ,we will get shiny skin.


You can consume this spinach by making soups,dosa,stir-fry and cook with dhal too.I usually go for any 2 varieties of spinach for a week like Methi leaves,Palak keerai,Thandangeerai.My MIL came here last year that time she showed me the leaves.From that time especially My Man never failed to take this keerai in 'Herbs & Leaves' section.Seperating the leaves from the stem takes too much time as the leaves are very small.My MIL used to clean all the spinach varieties before the day itself.....but am the lazy one so i do it for the time of cooking.


Ponnanganni Keerai Poriyal Recipe :
Thats it : Seeding - Cook Leaves - Add Grated Coconut
Cleaning Time : 10-15mins
Cooking Time  : 15mins
Serves      : 2Persons

Ingredients :

Ponnanganni Keerai  3Cups 
(tightly packed)

Oil                          1tbsp
Mustard                  1tsp
Urad dhal                1/2 tsp
Red chillies             4
Asafoetida              1/4 tsp
Onion chopped       1 Big
Curry Leaves          1Sprig

Coconut grated       3tbsp
Salt                         as required

Procedure :

# Seperate the leaves from stem and rinse it under running water,drain it well.Now roughly chop the leaves.


[For all types of keerai / spinach, leaves should be cleaned before chopping otherwise chopped leaves looses its nutrients in water]

1. Heat a heavy-bottomed pan in a low flame,add oil,mustard,after it splutters,add urad dhal,after it browns,add broken red chillies,perungayam,chopped onion,curry leaves and fry till onion looks transparent.Now add chopped leaves and mix well.


2.Cook for 3-4 mins,stir well now and then to prevent sticking to the pan.Meanwhile grate coconut.Now leaves wilts and shrinks in size too.Add salt,grated coconut and cook for a minute.Switch off the flame.

 Ponnanganni Keerai Poriyal is Ready...!!!



No comments:

Post a Comment