What are the other names for ponnanganni keerai?
Ponnanganni keerai is a flowering plant which is also known to be sissoo spinach, Brazilian spinach, sessile joyweed, dwarf copperleaf in other parts of the world.
Read the Wikipedia article for more information on this variety of Spinach.
This is the first time I’m cooking and eating the Brazilian Spinach. I heard it’s good for eyesight.
They are available in two colours in my local market, green and reddish green. As mentioned, red ponnanganni is used in the recipe.
INGREDIENTS
Red ponnanganni leaves – 55g
Green mung beans – 100g
Garlic (peeled and one end sliced off) – 4g
Turmeric powder- 1/4 teaspoon
Red onion (peeled and ends removed) – 22g
Water – 432 g
Salt – to taste
For tadka
Red kashmiri chilli powder – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Refined sunflower oil – 1 Tablespoon
RECIPE INSTRUCTIONS
PREP
- Green mung beans was rinsed twice and soaked for 1.5 hours for this recipe.
- Soak the ponnanganni leaves/Brazilian spinach in water for 30 minutes and rinse thrice to remove dirt.
- Roughly chop the leaves after rinsing.
- To a small pressure cooker, add chopped onion, sliced garlic, green mung beans, turmeric powder, ponnanganni leaves and water.
- Pressure cook on medium flame for 3 whistles.
- Let the pressure go off naturally. Open the cooker, add salt and use a bean masher or traditional ‘matthu’ to mash the curry to a gooey consistency.
- Meanwhile to a tadka pan, add oil. Let it warm, then add cumin seeds, let it pop. Quickly add the chilli powder, stir. Add this to the curry and mix well
What to serve with this curry?
A hot plate of boiled rice is fine!
Optional
- Add asafoetida for extra flavour.
- Simmer for few minutes on the stove after adding tadka.
Let me know if you made this curry!
