Ponnanganni Keerai Poriyal Recipe | Simple Poriyal Recipes

Ponnankanni keerai is the one of the green variety which we can get it in all season.It has lot of medicinal qualities and regular intake helps us good digestion.
Nutrition Value of Ponnankanni Keerai
It is body coolant. It gradually induces a change, and restores healthy functions without evacuations (Alterative). Specifically recommended in the case of – Fever, Eye ailments, Asthma, Gonorrhoea, Syphilis. It improves eye sight. As the name implies it improves one’s complexion. People say its good for Piles complaint and reduces flabbiness.

English name: Dwarf copperleaf

Ponnanganni Keerai Poriyal Recipe | Simple Poriyal Recipes
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Author : Premalatha Aravindhan Category : South Indian Side Dish,Poriyal Recipes
Prep and cooking Time: below 40 Mins Cuisine : South Indian serves : 2
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Ingredients:

1 bunch or 200g Ponnankanni keerai leaves
A hand full moong dal
1 tbsp grated coconut
salt,as needed
For Seasoning:
1 tsp Oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 dry red chilli

Method:

Remove the leaves from its stem and clean it. Boil the moong dal in a pan,with a cup of water in low flame and allow it to boil till it is cooked but not mushy.

Heat oil in a pan and then add mustard seeds in it. When the mustard seeds starts to sputter, add split urad dal and broken red chilli and fry them till the dal turns golden brown colour. Then add the leaves and salt and mix well.

Allow the leaves to cook completely. The leaves will cook quickly. Unlike other greens, ponnankanni leaves does not become too mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes.

Finally add the grated coconut and mix well.Remove it from the flame.The yummy and delicious Ponnankanni keerai Poriyal is ready to serve. We can serve this as a side dish for any kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee.