Tuesday, January 5, 2021

Ponnanganni Keerai Poriyal (Sessile Joyweed/Dwarf Copperleaf Stir-Fry)

In a world that's increasingly focused on healthy living, eating nutritious meals is more important than ever. That's why I'm excited to share this recipe for Ponnanganni Keerai, also known as Alternanthera Sessilis, Sessile Joyweed, or Dwarf Copperleaf. This leafy green is a powerhouse of nutrients and a staple in Ayurvedic medicine.


If you're not familiar with Ponnanganni Keerai, you can see it in the attached video. This green is packed with vitamins and minerals, making it an excellent addition to your diet. It has a mild, earthy taste that doesn't require elaborate cooking methods (MUGHAI VEGETARIAN KORMA). In fact, the simpler, the better, to preserve its natural flavors.

Ponnanganni Keerai is known for its numerous health benefits, including:

Rich in Iron

Helps improve blood health and combat anemia.


High in Calcium

Supports bone health and prevents osteoporosis.


Loaded with Vitamins A and C

Boosts the immune system and improves skin health.


Contains Antioxidants

Helps in fighting free radicals and reducing inflammation.


Now, let's get to the recipe for Ponnanganni Keerai Poriyal, a simple yet delicious way to enjoy this nutritious green. It pairs perfectly with just-cooked rice, making for a truly appetizing and wholesome meal.

Stir-Fried Ponnanganni Keerai (Sessile Joyweed)

Ingredients (as needed)

1 bunch Ponnanganni Keerai (Sessile Joyweed)

Grated fresh coconut

Shallots or onion, sliced

Dried chillies

Cumin seeds

Mustard seeds

Mustard oil

Salt to taste

Prepare the Ponnanganni Keerai by soaking the bunch in water to remove soil and impurities.
Pluck or pull the leaves from the stems and pat them dry with a kitchen towel.
Heat Mustard Oil in a pan over medium heat.
Add dried chillies, cumin seeds, and mustard seeds to the hot oil.
Stir-fry for 1-2 minutes until the seeds start to splutter and release their aroma.
Add sliced shallots or onion to the pan.
Stir-fry for another minute until they become translucent.
Add the prepared Ponnanganni Keerai to the pan along with salt to taste. 

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