Ponnanganni Keerai Chutney / Dwarf Copper Leaf Chutney

How about chutney instead of the regular poriyal from keerai? Ponnanganni keerai chutney is easy to make even with a little keerai. It goes well with idli, dosa and rice also.

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Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:

Ponnanganni Leaves	2 handful
Urad Dal	1 tbsp
Chana Dal / Kadalai Paruppuu	1 tbsp
Red Chilli	2-3
Tamarind	Small Gooseberry size
Grated Coconut	¼ cup or equivalent
Salt	Required
Oil	2 tsp
Ghee	1 tbsp

Procedure:

1. Remove the leaves from the stem and wash them thoroughly. Drain the water completely and keep it aside.

2. Heat 2 tsp of oil in a pan, add urad dal and chana dal. Fry till they become golden in color.

3. Then add red chillies and fry for a minute. Switch off the flame, then add tamarind and fry again for few seconds.

4. Transfer this mixture into a plate and allow it to cool down completely.

5. In the same pan, add ghee and fry the ponnanganni leaves till the color of the leaves go pale. Switch off the flame and allow it to cool down.

6. Grind the dal mixture (from 3) without water using a dry mixie jar.

7. Then add coconut and fried greens (from 5). Grind them into a paste using little water.

     Healthy and delicious Ponnaganni Keerai Chutney is ready to serve with Idli, Dosai and Rice.

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Ponnanganni Keerai / Dwarf Copperleaf / Sessile Joyweed Fry

Ingredients:

Ponnanganni Keerai	1 bunch
Coconut Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Cumin Seeds	2 tbs
Red Chilly	2
Sambar Onion	½ cup
Curry Leaves	1 spring
Grated Coconut	2 tbs
Salt	To Taste

Procedure:

1. Clean and wash the Keerai with its stem.

2. Cut them into small pieces.

3. Heat oil in a pan, add mustard seeds, and urad dal. Wait for popping.

4. Add cumin seeds, red chillies (cut them into small pieces), curry leaves and finely chopped onion.

5. Saute till the onion becomes golden color.

6. Then add the chopped greens and close the lid of the pan for 3-4 mins.

7. Remove the lid and stir well, and sprinkle the water if necessary.

8. Finally add the salt and grated coconut, mix them well.

9. Fry until the water evaporates from it.

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