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August 31, 2012

KEERAI VADAI / SPINACH VADA

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Keerai vadai
Recently when i went to my in-laws place,my MIL gave me lots of Ponnanganni keerai ( Dwarf copperleaf / joyweed/Sessile joyweed – pink variety.. Generally known as water amaranth) grown in our garden.. I made sambhar and kootu but still had some left in my fridge.Its been a long time i am planning to make masala vada with spinach.So i tried this vada for first time.So i tried this vada for first time.It was super cripsy , flavourful and yet soft inside..We loved it. My doter had 2 vadas.This shows the success of this recipe Winking smile


keerai vada 3
INGREDIENTS
  • Ponnanganni keerai / Any greens– 1/2 cup
  • Channa dal – 1/2 cup
  • Red chillies – 3-4 nos
  • Jeera - 1/2 tsp
  • Hing – 1/4 tsp
  • Small onion – 10-15 nos (chopped roughly)
  • Mint leaves – 1 handful
  • Coriander leaves – 1 handful
  • Curry leaves - few
  • Salt & water – as needed
  • Fennel seeds – 1 tsp (optional)
METHOD
  • Soak channa dal for 2 hours. Drain the water and grind along with red chillies,hing, salt &amp ,jeera and 2 tsp of water..
  • First run the chillies,salt and hing together.Then add the soaked channa dal and run once or twice.The dal should be coarsely ground.Some dal would be visible..
  • Wash and chop the greens finely..Set aside.
  • Mix the keerai , onions , mint leaves and coriander leaves,curry leaves in a  bowl and check for salt. No need to add water.
  • Heat oil in a deep frying pan and add a tbsp of hot oil to the vada batter. This helps in making the shape of vada properly and gives crispiness to the vada.
  • Mix the batter and take a small ball shaped batter.
  • Keep in the center of palm and pat it little to make thick patties.
  • Deep fry in hot oil. To check the right temperature of oil , just drop a bit of batter. It raises immediately..
  • Now drop the vadas one by one and cook in simmer flame for even cooking.
  • Flip the vadas after a few mins and cook on the other side.
  • Make in batches..Remove the vadas and serve hot !
Enjoy
with tea or with rice as an accompaniment like we had!!
keerai vadai 1
NOTE
  • If u r planning to make masala vada , just follow the same recipe except spinach.
  • Adding fennel seeds gives a nice flavour but i couldn't use as my hubby doesn’t like its taste..
  • I used pink variety keerai and i just ground the keerai once along with channa dal. So my vada was slighlty brownish yellow in color.
  • U can make this vada with any greens..The point is just chop it very finely..Mulai keerai, arai keerai , siru keerai , murungai keerai can be used here..
  • Usually we add channa, toor and urad dal for masala vada . We call tat as “MUPARUPPU VADA”..But my mom told me to make with channa dal alone..Yes , adding channa dal alone gives a nice , crispy vadas..
KITCHEN CLINIC
Source:http://www.indiastudychannel.com/resources/135884-The-importance-greens-our-regimen-health.aspx
It is popularly known as "Water Amaranth". It cures constipation and piles if taken with garlic. It can cure urinary infection if taken regularly. Ponnanganni will make our skin glow besides making our eye-sight clear.
Source:http://www.feedage.com/feeds/3388882/siddha-home-remedies
Ponnanganni keerai Ponnanganni (Alternanthera Sessilis) is an excellent coolant. It neutralizes excessive acidity in the body. It helps keep away bad breath. It is useful in treating skin conditions like scabies, eczema etc and improves the skin tone and texture. It is an excellent herb for hair growth. Application of coconut oil boiled with ponnanganni leaves, shoeflower (hibiscus), arugampul helps in luscious hair growth.
source:http://solaiachiskitchen.blogspot.in/
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 toor 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.



19 comments:

  1. கீரை வடை செய்து ரொம்ப நாளாச்சு..ஞாபகபடுத்திட்டீங்க,ரொம்ப நல்லாயிருக்கு.....

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  2. Nice n health vada..looks delicious

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  3. Crispy Yummy vada..Today I too pasted spinach recipe chitra..

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  4. Crispy delicious vadai...Love to have with tea...

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  5. Vadai looks super yum..:)) Perfect with tea..
    Reva

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  6. Super crispy vadais looks irresistible.

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  7. looks so healthy & delicious...mouthwatering!

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  8. Wow... Looks delicious and very tempting dear :)

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  9. This is like a nice spinach masala vada? Looks good.

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  10. I tried your spinach vada recipe yesterday and it was amazing!!!
    My husband loved it!!
    Thanks :)

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    Replies
    1. Thanks for trying. Iam so glad u liked it :)

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  11. Lipsmacking vadas...i love food from south india!

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