Ponnaganti Aaku Kandipappu Koora is my latest addition to green leafy vegetable recipes. Ponnaganti Aaku is also called as Water Amaranth and is much famous leafy vegetable in South Indian Cuisine, especially in regions of Rayalaseema and Tamil Nadu. These leaves are often made in combo with toor dal/moong dal/chana dal and they are also stir fried with onions and garlic.
Local greens always fascinate me, and I love to try them whenever possible. I picked up this bunch of fresh leaves from a nearby vegetable shop and I was clueless as what could be made with these leaves. Asking on Instagram, I got so many recipe suggestions and from that I picked up this recipe from Sumathi Mukund, as I already have rest of the ingredients mentioned by her. This is truly a simple vegan lentil recipe, which is comforting and satisfying.
What is Ponnaganti Aaku?
- Ponnaganti Aaku is also called ad Water Amaranth and belongs to Amaranthaceae family. These leaves are also often called as chaulai in Hindi, Matsyaakshi, Ponnanganni, Gudari Saag, Sessile Joyweed and also known as Dwarf Copperleaf.
- The leaves are green, elongated and oblong in shape with flat edges and pointed tip. The leaves are succulent and have strong nutty flavour like spinach.
Benefits of Ponnaganti Aaku?
- Ponnaganti leaves carry many medicinal benefits and are widely used in Ayurveda.
- These leaves are good source of beta-carotene, fiber, calcium, iron, and vitamins A and C.
- These leaves also carry nutrients which nourishes your eyes and glows your skin.
Our today’s plant based leafy vegetable recipe Ponnaganti Aaku Kandipappu Koora is a delicious combination of subtle tasting water amaranth leaves and earthy toor dal (split pigeon peas). This simple dal recipe is often served with hot rice, ghee, pickle and papad.
Ponnaganti Aaku Kandipappu Koora
- 1 bunch Ponnaganti Aaku
- 2 cups Toor Dal
- 1 Onion, sliced
- 3 cloves Garlic, peeled and chopped roughly
- 1 dry Red chili
- ½ tbsp. Cumin seeds/Jeera
- ½ tbsp. Mustard seeds
- 1½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. Tamarind paste
- ½ cup Coconut Milk
- 2 tbsp. Oil
- Salt, as per taste
How To Make Ponnaganti Aaku Kandipappu Koora
- Separate the leaves from stem and roughly chop ponnaganti leaves into small pieces. Wash thoroughly and leave in colander or sieve to drain excess water.
- Wash toor dal thoroughly and add it to pressure cooker with enough water. Cook for 3-4 whistles, until dal turns soft. Wait till pressure settles down. Remove the lid and finely mash the dal.
- In a skillet, add oil and when it heats up add mustard seeds, cumin seeds and dry red chili. When these seeds start to splutter add garlic, fry till garlic turns light brown.
- To this add chopped onions and fry until onions turn translucent. Now add chopped ponnaganti leaves and fry on medium heat for 2 minutes and add ½ cup of water to it.
- Cook covered until the water is absorbed and leaves start to wilt. To this add mashed toor dal along with red chili powder, salt and turmeric powder.
- Stir well and add tamarind paste along with ½ cup of water. Bring this to boil and cook for another 3 minutes until the raw smell of tamarind wafts. Stir in coconut milk and cook for 2 minutes. Turn off the flame, cover with a lid and leave for 10 minutes.
- Serve this ponnaganti aaku kandipappu koora with rice, papad and mango pickle.
- Add love to make this recipe taste ‘Yummy’.