Ponnanganni Keerai/Sessile Joyweed: Three Tasty Ways

In an era where healthy living is front and center, embracing nutritious home-cooked meals (MUGHLAI VEGETARIAN KORMA) is more crucial than ever. Growing your own food not only enhances your diet but also connects you with the earth. Yet, surprisingly, many people are too busy to indulge in urban gardening - even for something as simple as Ponnanganni Keerai, also known as Alternanthera Sessilis or Dwarf Copperleaf. This green, which thrives effortlessly from stems planted in soil or pots, is a perfect candidate for your home garden. The ones I’ve replanted are flourishing joyfully among my Zen garden’s veggies and herbs.

 

Nothing rivals the freshness of a home-harvested vegetable, even over Ayurvedic supplements claiming to deliver nature’s best.(VEGETARIAN BAYAM MASAK LEMAK). This raises a question: are Ayurvedic products truly 100% natural?

Packed with vitamins and minerals, Ponnanganni Keerai is a fantastic dietary addition. Its mild, earthy taste is best preserved with simple cooking methods, ensuring its natural flavors shine through.

 

Ponnanganni Keerai offers numerous health benefits, including:

Rich in Iron

Enhances blood health and combats anemia.

 

High in Calcium

Supports bone health and helps prevent osteoporosis.

 

Loaded with Vitamins A and C

Boosts the immune system and improves skin health.

 

Contains Antioxidants

Fights free radicals and reduces inflammation.

 

Now, let’s dive into a recipe for Ponnanganni Keerai Poriyal, a simple yet delicious way to enjoy this nutritious green. It pairs beautifully with freshly cooked rice, creating a wholesome and satisfying meal. Having prepared this vegetable countless times, I'll also share two additional recipes that require more ingredients, but are pantry staples worth having on hand.

Stir-Fried Ponnanganni Keerai (Sessile Joyweed)

Ingredients (as needed)

1 bunch Ponnanganni Keerai (Sessile Joyweed)

Grated fresh coconut

Shallots or onion, sliced

Dried chillies

Cumin seeds

Mustard seeds

Mustard oil

Salt to taste

Method
Prepare the Ponnanganni Keerai by soaking the bunch in water to remove soil and impurities.
Pluck or pull the leaves from the stems and pat them dry with a kitchen towel.
Heat Mustard Oil in a pan over medium heat.
Add dried chillies, cumin seeds, and mustard seeds to the hot oil.
Stir-fry for 1-2 minutes until the seeds start to splutter and release their aroma.
Add sliced shallots or onion to the pan.
Stir-fry for another minute until they become translucent.
Add the prepared Ponnanganni Keerai to the pan along with salt to taste. 

Ponnanganni Keerai Cumin Stir Fry

Ingredients

1 bunch Ponnanganni Keerai

2 tbsp white ulunthu/dal, rinsed

2 tbsp fresh coconut, grated

1 red chili, sliced

1 tsp cumin seeds

1 red onion, sliced

3 garlic cloves, sliced

2 tbsp oil

Salt, to taste

Method

Heat the oil in a pan.

Add the dal, grated coconut, sliced chili, cumin seeds, red onion, and garlic. Sauté until aromatic.

Add the Ponnanganni Keerai and salt.

Cook until the leaves are tender, adding a little water if necessary to soften them.

Ghee-Fried Ponnanganni Keerai

Ingredients

1 bunch Ponnanganni Keerai

Ghee (as needed)

A few curry leaves

Salt, to taste

 

Method

Heat ghee in a pan.

Add the Ponnanganni Keerai and curry leaves.

Season with salt and stir continuously until the leaves reach your desired level of crispiness without burning.