Ponnanganni sukha saag (Ponnanganni poriyal)

• Servings: 4
• Preparation time: 10 minutes.
• Frying time: 10 minutes.
• Cooking time: 20 minutes.
• Total time: 40 minutes.

Regular consumption of Poonnangani reduces blood pressure and cholesterol level; makes our skin and hair glowing too.

It is full of iron, calcium, and other vital nutrients, so, use Poonnangani at least once in a week.

Ingredients:

• Poonnangani: 200 gm
• Onion: 1 no. (Small)
• Garlic: 2 flakes
• Oil: 2 table spoon
• Salt: half teaspoon (as per taste)
• Mustard seed: ½ teaspoon
• Red chilli: 1-2 no.
• Split black gram: 1 teaspoon
• Split Bengal gram: 1 teaspoon.
• Curry leaves: 1 twig
• Ginger: 1”piece
• Fresh scrap coconut: 3 tablespoon

Preparation:

1. Roughly grind scrapped coconut, red chilli and garlic. Keep aside.
2. Take Poonnangani leaf, Clean and wash it properly. Keep aside.
3. Chop onion and ginger into small pieces. Keep aside.
4. Chop red chilli into 2-3 pieces. Keep aside.

Method:

1. In a heavy bottom fry pan  put oil; when it smokes, add mustard seeds, split Bengal gram and split black gram, wait till it sputters.
2.  Add onion, and ginger stir fry on high flame for couple of minutes (keep it stirring otherwise it may burn); fry till it become translucent, add curry leaves, continue to fry for couple of minutes.
3. Add Poonnangani leaf, stir fry for about 2-3 minutes; after few minutes it will change the colour and starts shrinking.
4. Put half cup of water; cook for 10-15 minutes on medium lower flame.
5. Add salt, stir fry for another couple of minutes or cook until it is done, and add roughly ground scrapped coconut, red chilli and garlic, and stir continuously for couple of minutes, put off the flame.
6. Now “Poonnangani sukha saag (Poonnangani poriyal)” is ready to be served.
7. It can be served with any type of meal.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Ponnanganni sukha saag (Ponnanganni poriyal) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.