Most will wonder what this green dish is…this is a dish we so commonly make back home in Srilanka called the ponnanganni keera (in Tamil). The Sinhalese calls it the mukunuwenna. Other known names are alternanthera sesilis, dwarf copperleaf, and sessile joyweed.
Although it has numerous way of calling around the world, I am so used to the word ponnanganni. These green leaves can be used in soups, to make poriyal, kola kenda (click for kola kenda recipe), in sambars, and sometimes in dhall too.
This was one of the healthy sides my mom used to feed us often back home for lunch. As a child, I often disliked the taste but ate it anyway because of the added maldive fishes. During my pregnancy time period, I remember it so well that this green leaf was made into a quick stir-fry to go with my rice. I slowly started to like it as this has a great source of health benefits.
How It’s Made
This keera is so simple to make. Start with washing the ponnanganni well. Then chop the leaves as well as the stems and set it aside. Some like to cook only the leaves but the stem is also very nutritious so there is no harm in adding some of the stems too. Once everything is chopped and ready set it aside for later use.
On a saucepan add olive oil, sliced onions, some curry leaves, sun-dried chilli, and a pinch of asafoetida on medium heat. Few minutes of mixing, you can add the turmeric powder and the maldive fish (optional). Then go ahead and throw in the chopped ponnanganni keera into the pan and mix well. 2 – 3 min cooking it add the flaked coconuts as well as the salt.
This dish is a mild one but if you would like a little spice you may add either chilli flakes or chilli powder during the cooking to increase the spice to your taste preferences.
Health Benefits
Some have widely used it as herbal drug in many regions around the world. ‘Complications such as diarrhea, dysentery, wounds, fever, vomiting blood, headache, vertigo, neuralgia, hernia, hepatitis, tight chest, bronchitis, and asthma have been treated using this herb’ according to a study (read more here)
As for my own research, I found out that this superfood is full of superpowers. To name a few, this keera is one of the best sources to help improve your eyesight, increase in hair growth, reduce body heat, help cure jaundice, asthma, lessen arthritis pain, helps regulate the nervous system as well as a great herb for lactating mothers. This superfood is great for anyone, highly nutritious and beneficial for health.
Ponnanganni Keera recipe in details below
Ponnanganni Keera (Mukunuwenna/Dwarf Copperleaf stir-fry)
This super herb has been used for culinary as well as medicinal purposes for centuries to help improve and cure health issues. This superfood is great for anyone, highly nutritious and beneficial for your health.
Ingredients
- 1 and 1/2 tbs Olive oil
- 1/2 medium size Onions sliced thin
- 5-7 Curry leaves
- Pinch Asafoetida
- 2 Sun-dried chilli
- 2 handful of Ponnanganni leaves plucked, washed, chopped
- 1 tsp Turmeric powder
- 1 tbsp Maldive fish optional
- pinch Salt
- 1/3 cup Coconut flakes fleshly scrapped
Instructions
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Wash the ponnanganni well. Then chop the leaves as well as the stems and set it aside.
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On a saucepan, add olive oil, sliced onions, some curry leaves, sun-dried chilli, and a pinch of asafoetida on medium heat.
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Few minutes of mixing you can add the turmeric powder and the maldive fish (optional).
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Then go ahead and throw in the chopped ponnanganni leaves into the pan and mix often for about 2 - 3 mins.
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Add the coconuts flakes as well as the salt.
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This dish is a mild one but if you would like a little spice you may add either chilli flakes or chilli powder during the cooking to increase the spice to your taste preferences.
