Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.
I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.
I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.
Check out my Ponnanganni keerai sambar recipe.
Ponnanganni keerai thogayal recipe
Ponnanganni keerai thogayal recipe for rice and dosa
INGREDIENTS
1 cup = 250ml
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- Wash and clean ponnanganni keerai and discard the stem part.
- Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
- Add curry leaves, washed keerai. Saute till it shrinks in quantity.
- Add required water and cook till keerai becomes soft and well cooked.
- Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
- Grind to a smooth paste adding required water.
- Temper in ghee and add to chutney. Mix with plain rice and enjoy !
Note
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Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it !
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