Ponnanganni (dwarf copper leaf) is a very unique and rare spinach of India. It has a lot of benefits. Click to read more about this yummy keerai.
Any keerai (spinach) can be prepared using this recipe. I prepared many keerai recipes during last year vacation in my mother inlaw's house. Here are some pictures of other keerais and the street vendor's keerai basket :)
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| Ponnankanni keerai in a bag |
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| Keerai koodai (spinach basket) , which the street vendors carry. |
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| A very nice seller (paatti) who brings keerai to my MIL's house regularly. |
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| I used to give a handful of keerai to the lovebirds in my inlaw's house , immediately after buying a bunch of keerai. Birds love this :) |
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| Estate keerai (Bangalore Keerai) grown in inlaw's house. |
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| While cleaning the keerai.... |
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| Ponnanganni keerai and arai keerai. |
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| Keerai poriyal |
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| Estate keerai poriyal |
Any keerai (spinach) - a bunch
red onion / shallot (chopped) - 1 cup
green chilly - 2
oil - 1 tbsp
mustard - 1 tsp
urid dal - 1 tsp
cumin - 1 tsp
shredded coconut - 2 tbsp
salt - very little (as per taste).
Method:
Rinse the spinach in water thrice or till the water runs clear. Chop finely. Keep aside.
Heat oil in a wok. Add mustard and urid dal. Let the mustard splutter. Then add finely chopped onion, green chillies. Saute till it wilts. Then add the finely chopped spinach.
Saute with a handful of water. Don't cover the vessel while cooking the spinach (I don't know the reason behind this, but people in my town cook most of the spinach except drumstick leaf, like this).
As soon as the spinach gets cooked and all the water is evaporated, add required salt and mix well. Then add the shredded coconut, cumin and switch off.
Serving suggestion:
Serve as side dish along with sambar or any curry and rice during lunch.
