Wednesday, 5 May 2021


How to make healthy and delicious Ponnanganni Kootu?

This recipe involves three steps.

First Step:

We have to chop the greens first.

Set ready

Step Two:

Ingredients we need:

Toor dal  75 gm
Turmeric powder 1/2 tsp
Castor oil 3-4 drops.

cooking Dal

Add rinsed Toordal with water to the pressure cooker.

Add turmeric

Pour 3-4 drops of castor Oil

Cover and pressure cook until three whistles on medium heat. Set aside to cool down.

Open and check if the dal is cooked soft and mushy.

Step Three:

Ingredients we need:

Coldpressed Groundnut Oil 3 tbsp
Mustard seeds 1/2 tsp
Chopped shallots 3/4 cup
Green Chillies 2 pcs lit
Curry leaves 20 pcs
Cumin seeds 1/2 tsp
Chopped tomato one
Turmeric 1/4 tsp
Chopped greens
Cooked dal
Water 100 ml
Himalayan pink rock salt 3/4 tsp

Step by step procedure:

Coldpressed groundnut oil in a khadai on medium heat
Mustard seeds to be added

Once the mustard seeds start crackling, add shallots

Add green Chillies, slit

Add Curry leaves and saute until the shallots fried translucent

Add Cumin seeds

Add chopped tomato

Add a little turmeric say 1/4 tsp

Saute for a while

Now add the chopped ponnanganni greens

Saute until the greens to be fried a little

Add Toor dal contents and mix well

Add rock salt

Allow boiling fora while

Pour 100 ml water 

Stir again to combine 

Allow cooking covered for 10 minutes.

This kuzhambu or kootu is more yummy with the addition of Desi Cow ghee one tsp with hot steamed rice.

Highlights of Ponnanganni Greens/Dwarf copperleaf greens

Dwarf Copperleaf/Ponnanganni keerai is available in markets throughout the year.

It is packed with Iron, Calcium and so many
Nutrients that make our eyes and skin glowing.
The plant grows like a runner and is being cultivated for culinary purposes and Herbal medicine.

As a Herbal medicine,  the green has diuretic,
cooling and laxative properties. Moreover, it is strongly beleived to be beneficial to eyes and natural hair treatment.
There are two varieties namely naatu ponnanganni and seemai ponnanganni.
Naatu Ponnanganni with green leaves where as
Seemai ponnanganni has raddish pink leaves.

Vernacular names of Ponnanganni:

Ponnangantikura/Ponnanganni aku in Telugu
Garundi/Guroo in Hindi
Honagonne in Kannada
Dwarf Copper leaf/Sessile joyweed in English
Matikaduri in Assamese
Mukunuwenna in Singala

Scientific name: Alternanthera Sessilis

Nutritional profile
Ponnanganni greens are rich in Vitamin A, Calcium, Beta-carotene, dietary fiber iron and Vitamin C.
In Ayurveda, it is said to be consumes to maintain the eyes healthy, to regulate the digestive process, to bring a natural glow to the skin and to cool the body in summer.
In Africa, this herb is used to treat snake bites and to soothe aches and pain.
It enhances energy level If it is consumes with Desi cow milk in the morning.
It stimulates the bile flow thereby takes care of liver.
It improves breast milk of lactation mothers.
It helps to gain weight for those who are underweight.
It treats acute and bleeding piles



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