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. So i tried this vada for first time. Its been a long time i am planning to make masala vada..Near my mom’s house there is a tea shop in which an aunty makes excellent masala vada. Sometimes my mom tells me to buy vada from that shop to add in morkuzhambu. I must say that is the most superb vada i’ve ever had..I wanted to recreate the same and i almost succeeded. Only thing i added extra is the greens.I dint add rice flour or toor dal.The vada was super cripsy , flavourful and yet soft inside..We loved it. My doter had 2 vadas .. This shows the success of this recipe …
with tea or with rice as an accompaniment like we had!!
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.
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.
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.
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.