Ponnanganni Keerai Poriyal | South Indian Lunch #10

Ponnanganni Keerai poriyal, a delicious stir-fry using dwarf copperleaf greens with chilies and coconut. A simple and healthy stir-fry using fresh greens .

Ponnanganni keerai | Seemai Ponnanganni Keerai | Sivappu ponnanganni keerai | Red water amaranth | Dwarf copper leaf spinach | Greens stir-fry | Spinach Stir-fry | Spinach curry | Quick and easy greens stir-fry |

What is Ponnanganni Keerai?

Ponnanganni leaves, botanically called as Alternanthera sessilis. They are also called as Ponnaganti Koora in Telegu, Matsyaakshi, Mukunuwenna, Gudari Saag, and Dwarf Copperleaf spinach, Water Amaranth, and Sessile Joyweed in English.

In India, Ponnanganni is known as the “golden plant.” Regular intake of these healthy greens help in indigestion, keep the eyes healthy, bring a natural glow to the skin, and cools the body in the hot summer months.

It is also widely used in the Indian Ayurvedic system to help treat various conditions from fevers, diarrhea, to skin irritations. In Africa, Ponnanganni leaves are used to help treat snake bites and sooth aches and pains.

There are 2 types of ponnanganni greens. Naatu Ponnanganni, meaning native indian plant, locally grown Indian variety, has green leaf and stems. While Seemai Ponnanganni refers to those grown in foreign soil, has crisp small leaves with a red hue.

The Lunch Thali

Keerai, spinach, greens are a regular affair at home. Keerai kootu and rasam is a standard menu at home. Check this simple purslane leaves kootu or amaranth leaves kootu. If you love stir fry with fresh spinach, you would definitely like this keerai poriyal.

I have a Indian store nearby, where I get all varieties of spinach every week, fresh stock from India, Sri Lanka and nearby countries.

Amma was pleasantly surprised to see the varieties of spinach we get here. She made this delicious ponnanganni keerai for our weekday lunch.

In this tempting, simple vegetarian thali you can find

• Steaming hot rice with ghee
• Ponnanganni keerai poriyal
• Pachai Sundakkai Morekuzhambu | Fresh turkey berry in yogurt gravy
• Tomato rasam
• Buttermilk

The Ingredients

This simple and flavorsome Ponnaganti Koora  stir-fry is my mother's recipe. I m trying to document all her recipes as much as I can.

• Keerai/Spinach, I have used 1 large bunch of dwarf copperleaf leaves for this poriyal. You can also make this stir-fry with other greens like black nightshade, drumstick leaves too.
• Dal : Amma usually adds moong dal to her greens stir-fry, adds volume to the stir-fry.
• Spices, this recipe uses red chilies and ginger. You can also use green chilies instead.

• Coconut & tomatoes, you can skip the tomatoes, but don’t miss the coconut, adds flavor and texture to the keerai poriyal.
• Tempering : Usual Indian tempering ingredients like mustard seeds, hing, chana and urad dal for crisp elements are used.

Stepwise Instructions to make Spinach Stir-fry

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Remove the leaves of the ponnanganni keerai, throw away the stem part. Wash the leaves well with water, drain and chop them fine.
• Wash and chop tomatoes. Wash and soak in moong dal for 10 minutes in water.
• Heat oil in a heavy bottom pan, splutter mustard seeds, hing, add urad dal and chana dal to this.

• Once the dals turn golden brown, add the red chilies, chopped tomatoes and sauté.
• Now dump the chopped leaves to this and mix well. Add turmeric powder and salt.
• Add coconut, sprinkle water. Cover and cook in a medium flame for 8-10 minutes until all the moisture evaporates.
• Once done, remove cover, mix and serve this delicious subzi with rice. This keerai poriyal makes a good lunch box dish too.

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Recipe Card for Seemai Ponnanganni Keerai