Monday, December 18, 2017

Ponnaanganni Keerai Poriyal - Country Food

Ponnaanganni Keerai Poriyal - Country Food

Ponnaganni keerai (Alternanthera sessiles) is a very common green available in Tamil Nadu. We generally used to make poriyal with this keerai. There are three varieties of this green which is widely used like naattu ponnanganni, sigappu ponnanganni and seemai ponnanganni. 

Red Ponnanganni keerai
Today I am sharing the red ponnanganni keerai stir fry. It is a very simple stir fry dish with the final touch of coconut.
Including any two types of greens per week in our regular diet is good for our health. This keerai does not have strong thugarpu taste like drumstick leaves or agathi keerai. So my daughter eats it. Let us get to the recipe.

For - Agathi Keerai Poriyal,  More Poriyal


  • Ponnanganni keerai - 1 bundle
  • Small onion - 5 nos.
  • Garlic- 4 cloves
  • Coconut gratings - 2 tablespoon
  • Salt
  • Oil - as required
  • Mustard - 1/2 teaspoon
  • Urad dhal - 1/2 teaspoon
  • Dry red chillies - 2 nos.
  • Aafoetida - 1 pinch


  • Clean and wash the greens.
  • Chop the greens. 
  • Chop the onion and garlic
  • Heat some oil in a pan. Add the tempering ingredients such as mustard, urad dhal, red chillies and asafoetida.
  • Add the chopped onion and garlic.
  • Saute for few minutes.
  • Add the chopped greens. Add little salt and cover the pan to cook for another 8 minutes.
  • While the greens is cooking, It will release awesome aroma.
  • It won't take long time to cook. Open the pan and let the excess water to evaporate. 
  • Add the coconut grating and let it be on stove for few more minutes.
  • Remove from fire and serve hot. 

We can mix it with white rice and eat, or eat as side dish. I would generally eat it as my morning 11'o clock snack :) this is when you can experience the real flavour of the ponnanganni keerai poriyal or any keerai poriyal in that case.

Happy cooking !!

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