Ponnanganni Keerai Kurma

Ponnanganni Keerai Kurma


There is a reason this green leafy vegetable is called ‘poonanganni’ where ‘ponn’ refers to gold. Consuming this helps our skin start looking like gold I believe. Well, not that you will become like something that king Midas touched, but the point is that it is extremely good for health. It is also suppose to be good for hair growth. Boiling coconut oil with these leaves, hibiscus flower and ‘arugampul’ is suppose to promote hair growth. Rather than preparing it in traditional ways, I tried making kurma so I could have it with rice or rotis. It was great with roti and I had some leftover with curd rice the next day, so am sure it is great with both. Here is the recipe...

2 cups chopped ponnanganni
1 onion, chopped
1 tomato, chopped
1 tablespoon cashew nuts
5-6 almonds
½ teaspoon aniseeds/caraway seeds/fennel seeds
1 teaspoon ginger garlic paste
5 teapsoons dessicated coconut/grated coconut
3 green chillies
Turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
Salt to taste
Cooking oil

Boil the spinach in little water until done

Heat little oil and fry the onions until it changes colour

Add the tomatoes, ginger garlic paste and cook until it turns mushy

Grind together the almonds, cashews, cumin powder, coriander powder, turmeric powder, chillies, coconut and aniseeds with little water and add this to the tomato onion mixture.

Allow it to boil and stir frequently, then add the spinach and boil

Simmer for few minutes, add required salt and it is ready to serve!