Ponnanganni Keerai Koottu
This is a green with innumerable medicinal effects and at the same time
can be cooked with good taste. Pon agum kaan nee is the one word which includes
all the benefits of this keerai. If taken regularly the body will glow like
gold is what is believed.
For the sake of my readers I have browsed
and found some benefits of this green.
There are two varieties of this keerai –
local and ‘foreign’. Native variety is a
super green plant. In Tamil we call the foreign one as seema ponnanganni. All
of us would have seen that little bushy pink plant in parks and gardens planted
as borders.
Uses
The word ‘Pon’ is the vernacular name of the plant ( Ponnanganni) means ‘gold’.
This plant is thus as valuable as gold. Fried in ghee with a little pepper,
salt and taken for 48 days it promotes the beauty of the body, imparts a golden
glow, cools the eyes.
Lean people can gain weight and strength by eating this green leaves, cooked
with Thoorr dhal, and ghee.
Regular intake of this green thrice a
week increases production of breast milk in lactating mothers.
It improves the function of the liver.
If eaten with white garlic, Ponnanganni cures chronic constipation. Piles also
can be cured.
Some people have ‘hot’ body. Such people can take two ounces juice of this
plant mixed with 4 ounces of goat or cow’s milk. The body then gains strength.
Ponnanganni juice 30 ml mixed with
goat’s milk (30 ml) may be taken empty stomach early morning. This reduces body
heat and nourishes the body. If goats milk is not available, use cow’s milk.
Ponnanganni in any form – food or Thailam is good for the eyes.
This keerai can
be made a poriyal like aria keerai or can be made in koottu form. Thoor dhal
will be good for this green.
Ingredients
Ponnanganni
keerai – 3 cups cut
Chopped onion-1
Sambar powder-1
½ teaspoon
Very small
tomato-1
Garlic pods-4
Thoor
dhal- 3 to 4 table spoons
Procedure
In a small
cooker pressure cook the dhal. Once cooked open the cooker add the green
,onion, sambar powder and the tomato into the cooker itself. Mix well. No need
to add more water.Close the cooker and cook for 5 minutes or for one whistle in
medium fire, After the pressure releases open the cooker and add the salt
needed .season the koottu with a teaspoon of mustard and small jeera. Cook for
5 more minutes without lid. This green needs to be cooked very soft. So
pressure cooking will make the job very easy.
6 comments:
Very nice recipe. Is this found only in India? Is there an English name for this?
Vijay,I have not seen this green US.I dont know about the other countries. I found from a blog while browsing that
The Botanical name of this greens is 'Alternanthera sessilis'. Sanskrit name is Matsyakshi. The common English name is Dwarf copperleaf/ Joyweed/ Sessile joyweed.
Achi,
Valakkam Pola Asathal Recipe.
Do post Ayira Meen Kozhambu pls
wow.. it came out excellent taste,i really didnt expect awesome taste and also dont know it has lot of medicinal values....thankgod i got it here(qatar).
thx achi for your efforts.
Subha,Its great that you get this green in your place.If you have the patience to cook and have the taste for this green then cook it often.Really good for health.
Surprisingly I got this keerai in Norway too.
Thanks for the recipe
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