SIVAPPU PONNANGANNI KEERAI KOOTU#கடையல்#RED DWARF COPPER LEAF DAL CURRY

Ponnanganni keerai are one of the herbal sources of Indian sidda medicines for the treatment of eye problems.

It is observed that it cures inflammation in eyes and conjunctivitis.

By consuming  ponnanganni leaves as a leafy vegetable for about two months continuously, we can get rid of all eye related diseases like reduced vision, night blindness. Consumption of steamed ponnanganni with cow butter is also observed as a good remedy for eye problems.

Consuming ponnanganni leaves with cow milk or goat milk can boost up our energy levels and vitality.

In Indian medicine the leaves of ponnanganni plant is used as cholagogue that us gastro intestinal agent which stimulates the bile flow in the liver which aids digestion of fats.

                                                            source-Google.

As a Herbal medicine, the plant ponnanganni consists of diuretic,  cooling, tonic and laxative properties.

The plant is beleived to be good for eyes, used as an ingredient in making hair oils and kajal.

This is effective in treating skin tone and texture

and hair growth.

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Ponnanganni is aquatic greens grow wild but it can be cultivated for food in Tamilnadu. There two varieties of ponnanganni I.e, Green ponnanganni or naatu ponnanganni and red or seemai ponnanganni.

Alternanthera sessilis is its Botanical name.

Sessile joyweed and Dwarf Copperleaf in English.

Matikaduri in Assamese;

Ponnaganti aaku in Telugu;

Honnagone in Kannada;

Guarini Sag in Hindi.

Leaves contain a good amount of alpha and betatocopherols.

The Vitamins and minerals I.e., A, B, C and calcium, phosphorous and iron are present in young shoots and leaves.

How to make Sivappu ponnanganni keerai paruppu kadayal?

Ingredients:

Pressure-cooked Toor dal 2 laddles with 1/2 tsp and a few drops of Castor oil(3 whistles)

Red Dwarf Copperleaf greens with baby stems one bowlful

Groundnut Oil 2 tbsp

Mustard seeds 1/2 tsp

Chopped Shallots 1/2 cup

Green Chilly slit one

Curryleaves 8-10 pcs

Chopped Tomato one medium size

Turmeric 1/2 tsp

Dry roasted Cumin powder 1/2 tsp

Rock salt 3/4 tsp

Procedure:

Pluck the leaves along with baby stems

Heat Groundnut oil on medium flame.

Throw Mustard seeds 

Once they started crackling  add chopped shallots, green Chilly and Curry leaves.

Saute for a while.

Add Tomato dices 

 

Add turmeric.

Add green leaves

Saute until the volume reduced on medium heat. 

Add Pressure-cooked dal

Add two cups of water.

Stir to mix.

Add dry roasted cumin seeds powder.

Add rock salt.

Stir well.

Let boiling for 10 minutes on low heat

until the greens cooked soft.

Ready to serve.

Serve with hot steamed Rice and a dollop of Cow ghee.

I am sure, you will love it

Happy cooking!

GREEN PEAS PULAO#MATAR PULAO#பச்சைப் பட்டாணி பிரியாணி

This Green peas pulao is made in just within 30 minutes or less.

This is one pot meal.

This is a popular dish all over India although it is enjoyed as special North Indian meal during winter months.

Vegan and gluten free meal.

Fresh peas are used to make this heavenly dish.

This is a quick, filling and flavourful one pot meal that is more yummy 😋,  nutritious and healthy carb cravings.

Peas are high source of Vitamin C and E, zinc and other antioxidants that strengthen your immune system. Other nutrients  vitamin A and B and coumestrol, help reduce Inflammation and lower your risk of chronic conditions, including diabetes, heart disease and arthritis.

Peas contain the carotenoids lutein and zeaxanthin. These Nutrients help protect our eyes from chronic diseases such as cataracts and age related macular degeneration. Lutein and zeaxanthin act as filters from harmful blue light which contributes to cataracts and macular degeneration.

Peas also have a low glycemic index. In addition, Magnesium,  Potassium and other minerals found in Peas can lower your risk of blood pressure. 

Fresh peas add more taste to this meal. Fresh peas are available in winter season. we can store

the peas as frozen peas year-round, we can make anytime all over the season.

How to make ?

STEP by step video captures

I used India gate Dubar Basmati Rice here.

Rinse the rice twice

Soak the rice in two cups of water.

Let soaking for 30 minutes.

Drain completely.

Add 1.5 cups Water. 

Add one teaspoon of Ghee.

Stir well to combine

cover and pressure cook on Simmer heat until the first whistle about to start.

Turn off the heat. Let sit for pressure release of its own time. Open and observe how it cooked fluffy and perfect texture.

Set aside.