Ponnanganni keerai poriyal | dwarf copperleaf - Stepwise Pictures

Cuisine Style: Tamil Nadu | Cooking Time: 15 minutes | To Serve: 5 | Type : Poriyal, side dish | take with : Rice

Ingredients

• Ponnanganni keerai [dwarf copperleaf] – 1 bunch
• Onion – 1 [sliced]
• Green chilli – ½ [sliced]
• Coconut – ½ cup [grated]
• Curry leaves – 1 spring
• Bengal gram – 1 tbsp
• Urad dal– 1 tbsp
• Mustard seeds– 1 tbsp
• Turmeric powder– ¼ tbsp
• Red chilli powder– ½ tbsp
• Coriander powder– ½ tbsp
• Cumin powder– ½ tbsp
• Oil – 2 tbsp
• Salt to taste
• Water as needed

Preparation

• Wash and pluck the leaves from stems and chop ponnanganni keerai.
• Heat oil with pan add mustard seeds then add Bengal gram, urad dal and onion sauté well.
• Add grated coconut, green chilli and curry leaves sauté gently.
• Add ponnanganni keerai saute gently then add turmeric powder, red chilli powder mix well.
• Add water then cover it and cook for 5 min.
• Add cumin powder, coriander powder and salt mix well.
• Once moisture out then add grated coconut mix well. Cut off heat serve hot with rice.

How to make ponnanganni keerai poriyal Step by step procedure

Ponnanganni keerai plant

Dwarf copperleaf -Enlarge

Ponnanganni keerai plant-Enlarge

Ponnanganni keerai - 1 bunch

Plucked leaves

Seasoning ingredients - Mustard seeds, Cumin seeds, Urad dal, Bengal gram

Add Onion

Add curry leaves and green chilli

Add grated coconut

Add dwarf copperleaf [washed, plucked from stems]

Add Turmeric and red chilli powder

Add salt, cumin and coriander powder

Final Stage - Add grated coconut