Ponnanganni Keerai Poriyal | Ponnaganti Koora Curry | Ponnanganni Greens Stir Fry | பொன்னாங்கன்னி கீரை பொரியல்

As a South Indians and also being from Tamil Nadu, we are familiar with almost all variety of greens.  Outside South Indian most of them know only palak which is called spinach. After moved from India its very rare to get other greens than palak especially when we moved Australia it was very difficult to find greens even in Indian Stores.  Its been 5 years and here in Houston when I saw Mulaikeerai, Murungai Keerai I was jumping and super happy…..Slowly I found our friends growing plants and I started getting seeds and plants form them.  Today am here with very special variety of green Ponnanganni / Ponnaganti. I started growing this plant early this year and its grown a bit for making one dish.  It has plenty health benefits and I have given the link in my website under this recipe.  100 grams of Ponnanganni keerai contains, 73 calories of energy, 5 grams of protein, 1 gram of fat, 12 grams of carbohydrate, 3 grams of dietary fiber, 2 grams of minerals, 510 mg of calcium, 60 mg of phosphorous, 2mg of iron and 77% of water 

Click below link to know more about Ponnanganni Keerai | Ponnaganti Koora

http://www.salemhomefoods.com/index.php?route=blog/blog&id=21 

VIDEO

STEP BY STEP PONNANGANNI KEERAI PORIYAL:

INGREDIENTS:

Ponnanganni Keerai - 1 bunch Grated Coconut - 1/4 cup Onion - 1/2 cup chopped Red chilli - 4 - 5 Turmeric powder - 1/4 tsp Asafoetida - 1/4 tsp Salt - to taste

TO TEMPER:

Oil - 2 tsp Mustard Seeds - 1/2 tbsp Urad Dal - 1 tbsp

HOW TO MAKE:

Remove leaves from the stem and wash well.  Chop finely. 

Heat oil in a kadai splutter mustard seeds, add urad dal and asafoetida.  Fry till urad golden brown.  Add chopped onion, red chillies, turmeric powder and salt.  

Saute till onions translucent.  Add chopped ponnanganni keerai.  

Mix well and add 1/4 cup of water.  Cook till ponanganni keerai cooked soft and water absorbed completely.  If needed add water in between till the keerai get cooked. 

Ponnanganni keerai cooked soft and water absorbed fully.  Add grated coconut.

Mix well and cook for 2 more minutes in low flame.  Ponnanganni keerai poriyal is ready to serve. 

TIPS:

Yellow moong dal can be added instead grated coconut or both can be added.  

Onion can be skipped on vrat days.  

Crushed garlic can be added for more flavour.

Follow the same steps and try with other greens.  I make drumstick leaves poriyal, mulaikkeerai, sirugeerai poriyal in the same way.