Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.

I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.

I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.

Check out my Ponnanganni keerai sambar recipe.

Ponnanganni keerai thogayal recipe

Ponnanganni keerai thogayal recipe for rice and dosa

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Dwarf copper leaf / Ponnanganni keerai – 1 cup (loosely packed)
Ghee or sesame oil – 1 tbsp
Urad dal – 1 tbsp
Chana dal – 1 tbsp
Small onion – 5
Garlic cloves – 4
Red chilli – 1
Green chilli – 1
Tamarind – small gooseberry size
Curry leaves – 5
Grated coconut – 1/4 cup
Salt & water – as needed

To Temper

Ghee – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp

HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY

Wash and clean ponnanganni keerai and discard the stem part.
Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
Add curry leaves, washed keerai. Saute till it shrinks in quantity.
Add required water and cook till keerai becomes soft and well cooked.
Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
Grind to a smooth paste adding required water.
Temper in ghee and add to chutney. Mix with plain rice and enjoy !

METHOD – STEP BY STEP PICTURES

Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities.

Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent.

Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai.

Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down.

Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal.
Mix well and serve with plain rice adding ghee.
Enjoy !