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Ponnanganni Keerai Poriyal

This Poriyal can be prepared with any available Keerai. However, Ponnanganni Keerai has a crispy texture and perfect for poriyal. It also improves eye sight, complexion and reduces flabbiness. It is good for Piles complaints too.

Ponnanganni Keerai Poriyal

Recipe by S Kamala
Recipe rating: N/A
Course: PoriyalCuisine: IndianDifficulty: Easy


Prep time


Cooking time



A spinach recipe made with Ponnanganni Keerai


  • Ponnanganni Keerai – 1 bunch

  • Green Gram Dhal – 2 tablespoons

  • Turmeric Powder – a pinch

  • Coconut Gratings – 1 or 2 tablespoons

  • Oil – 1 teaspoon

  • Mustard – 1/2 teaspoon

  • Urad dhal – 1 teaspoon

  • Red Chillies – 2 to 3

  • Asafotida powder – a pinch

  • Salt – 1/2 teaspoon or as per taste


  • Pluck the leaves from the stem and wash it well. Chop finely and keep aside.
  • Cook green gram dhal with a pinch of turmeric till it is soft (3/4th cooking) and firm.
  • In a kadai put the oil and when it is hot add mustard.
  • When it pops up, add urad dhal, asafotida powder and fry till the dhal turn light brown.
  • Break the red chillies into small pieces and add and fry for a second.
  • Then add the chopped greens and stir well.
  • Close with a lid and cook on low flame for few seconds. (No need to add water).
  • Open the lid and stir it well. Add salt and again cook it for few more seconds or the keerai is dry without any water content.
  • Add cooked dhal and coconut gratings.
  • Mix well and keep it on low flame for few seconds and remove.
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