PONNANGANNI PARUPPU MASIYAL

PONNANGANNI PARUPPU MASIYAL / KEERAI PARUPPU MASIYAL

Keerai masiyal is a side dish recipe made  with greens and dal from Tamil nadu. This keerai masiyal is best comfort food . We can try this recipe with any greens like spinach / chowli / amaranth etc . It can be made with toor dal or mung dal, or a mixture of both.

 A very scrumptious South Indian side dish that goes well with any South Indian main courses 

Ponnanganni Keerai also known as water amarnath leaves is a nutritious greens. This helps to increase eyesight.

there are two types of Ponnanganni Keerai – green leaves or Nattu Ponnanganni and pink leaves or Seemai Ponnanganni. Both the varieties of dwarf copper leaf incorporate equal and same benefits for your body as they are rich in essential nutrients. This veggie is mostly consumed in the form of leafy veggie only and not in any other form. It is also known to be a perfect solution for many health issues and so everyone must have it at least once a week. 

The regular consumption of these vibrant and healthy leaves would help your brain and heart to stay active and in turn, you would feel rejuvenated overall.

 Ponnanganni keerai or leaves are highly praised for their power to treat eye-related issues. 

HEALTH BENEFITS

1. Eye Care. Ponnanganni keerai or leaves are one of the best sources for treatment of eye related problems. …
2. Enhances Energy Level. Consuming a mixture of ponnanganni juice with cow’s milk enhances the body strength and vitality. …
3. Liver Care. …
4. Cures Asthma. …
5. Improves Breast Milk. …
6. Helps Weight Gain. …
7. Cures Headache.

READ HERE FOR MORE BENEFITS – https://theindianmed.com/ponnanganni-keerai-health-benefits/

INGREDIENTS

• Ponnanganni leaves  – 1 bunch
• Moong dal – 6 or 8 tbsp
• Shallots – 5 OR 1 small onion copped
• Tomato – 1 big
• Garlic – 5
• Green chilli – 3 or 4 or as per taste
• Jeera – 1 tsp
• Turmeric pwdr – ¼ tsp
• Salt to taste
• Oil – 1 tbsp
• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Curry leaves few
• Red chilli – 2
• Asafoetida – pinch
• Freshly grated coconut – ¼ cup [ grind coconut into fine paste by adding 3 or 4 tbsp water ]

PREPARATION

Pick the keerai leaves only , discard the roots and stems . Wash them thoroughly. Usually the greens have loads of mud and dirt. It is very important to soak and clean the leaves very well.

*The nutrients in the greens will be lost if you wash it after chopping it, so wash well and then chop.

Clean and wash the dal .

Take the soaked dal + tomato + green chilli + jeera + onion + garlic + turmeric and salt + 1 cup water in a cooker .

Add the greens and pressure cook upto 2 or 3 whistles.

Once the pressure settles open the cooker and mash the greens very well. You can use a hand blender or mixer or wooden masher .

Adjust hot  water [ 1 or 11/2 cup or as needed ]

add the coconut paste an dmix well .

Add salt and mix well. *Add salt only at this stage. leaves shrinks enormously on cooking. So if salt is added initially the masiyal will be very salty.

Heat oil or ghee in a small pan. Temper with mustard seeds + urad dal + curry leaves + asafoetida +  dried red chilies.

Add the mashed dal and mix well.

Just stir and simmer for a min on low flame .

Off the flame .

Greens cooked with dal is ready to be served .

Mix generous amount of this dal with hot steaming rice and a spoon of ghee and serve with any side dish .

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