SIVAPPU PONNANGANNI KEERAI KOOTU#கடையல்#RED DWARF COPPER LEAF DAL CURRY

Ponnanganni keerai are one of the herbal sources of Indian sidda medicines for the treatment of eye problems.

It is observed that it cures inflammation in eyes and conjunctivitis.

By consuming  ponnanganni leaves as a leafy vegetable for about two months continuously, we can get rid of all eye related diseases like reduced vision, night blindness. Consumption of steamed ponnanganni with cow butter is also observed as a good remedy for eye problems.

Consuming ponnanganni leaves with cow milk or goat milk can boost up our energy levels and vitality.

In Indian medicine the leaves of ponnanganni plant is used as cholagogue that us gastro intestinal agent which stimulates the bile flow in the liver which aids digestion of fats.

                                                            source-Google.

As a Herbal medicine, the plant ponnanganni consists of diuretic,  cooling, tonic and laxative properties.

The plant is beleived to be good for eyes, used as an ingredient in making hair oils and kajal.

This is effective in treating skin tone and texture

and hair growth.

.

Ponnanganni is aquatic greens grow wild but it can be cultivated for food in Tamilnadu. There two varieties of ponnanganni I.e, Green ponnanganni or naatu ponnanganni and red or seemai ponnanganni.

Alternanthera sessilis is its Botanical name.

Sessile joyweed and Dwarf Copperleaf in English.

Matikaduri in Assamese;

Ponnaganti aaku in Telugu;

Honnagone in Kannada;

Guarini Sag in Hindi.

Leaves contain a good amount of alpha and betatocopherols.

The Vitamins and minerals I.e., A, B, C and calcium, phosphorous and iron are present in young shoots and leaves.

How to make Sivappu ponnanganni keerai paruppu kadayal?

Ingredients:

Pressure-cooked Toor dal 2 laddles with 1/2 tsp and a few drops of Castor oil(3 whistles)

Red Dwarf Copperleaf greens with baby stems one bowlful

Groundnut Oil 2 tbsp

Mustard seeds 1/2 tsp

Chopped Shallots 1/2 cup

Green Chilly slit one

Curryleaves 8-10 pcs

Chopped Tomato one medium size

Turmeric 1/2 tsp

Dry roasted Cumin powder 1/2 tsp

Rock salt 3/4 tsp

Procedure:

Pluck the leaves along with baby stems

Heat Groundnut oil on medium flame.

Throw Mustard seeds 

Once they started crackling  add chopped shallots, green Chilly and Curry leaves.

Saute for a while.

Add Tomato dices 

 

Add turmeric.

Add green leaves

Saute until the volume reduced on medium heat. 

Add Pressure-cooked dal

Add two cups of water.

Stir to mix.

Add dry roasted cumin seeds powder.

Add rock salt.

Stir well.

Let boiling for 10 minutes on low heat

until the greens cooked soft.

Ready to serve.

Serve with hot steamed Rice and a dollop of Cow ghee.

I am sure, you will love it

Happy cooking!