Ponnanganni Keerai Kootu, a delicious and healthy accompaniment. Poonanganni keerai is known as Alternanthera sessilis or dwarf copper leaf in english. It's grown mainly on south asian region and exclusively used in Srilankan and South Indian cuisine. It's considered as super food and gives you lot of health benefits if included in the diet regularly.
Here in Ottawa, the local indian store has stocked this kind of greens occasionally.Whenever i see this kind of rare greens, without a second thought i bought them. Few weeks back, on the same day, the store had the fresh stock of ponnaganni keerai, drumstick leaves & arai keerai.
Guess what? I had bought all of them and in the next week, the greens would be the side dish for the whole week. If you're following me on Instagram, you might be knowing this already from my feed where i share my daily meal platter or the lunch box which i pack for ST.
Ok, now let's check out the recipe for this healthy ponnanganni keerai kootu.
Procedure
Notes:
Ponnanganni Keerai Kootu
Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Ponnanganni Keerai - 1/2 bunch
Toor dal - 1/4 cup
Asafoetida powder - 1/8 tsp
Garlic - 3
Pearl onion - 4
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Ponnanganni Keerai - 1/2 bunch
Toor dal - 1/4 cup
Asafoetida powder - 1/8 tsp
Garlic - 3
Pearl onion - 4
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
First let's cook the dal, wash the dal and put it in the pressure cooker along with asafoetida powder and cook it for 2 whistle.
In the meantime, remove the ponnanganni keerai from the stalk, roughly chop them into pieces.
Once the pressure is released from the pressure cooker automatically, remove the lid, wash the greens and add into it.
Next add the onion,garlic and the spices (turmeric, red chili powder. Mix it well and cook it for 1 more whistle.
Again let the pressure from the cooker released automatically, then add the salt and let it boil for 2 mins. Transfer into a bowl, temper the ingredients listed under "To Temper" and add into the keerai.
Tasty and healthy Ponnanganni Keerai kootu is ready.
Serve it with rice and kulambu. We had with vatha kulambu, it was one such awesome combo.
Related : How to make Restaurant style Spinach Kootu
- Since this greens takes long time to cook, i prefer to pressure cook them. But you can cook it in open pot too.
- Adjust the red chili powder as per your taste.
- For enhanced taste, use ghee for tempering.
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