Chettinadu Style PONNANGANNI KEERAI MANDI/Spinach Curry

PONNANGANNI KEERAI MANDI is a quick, easy and traditional dish of Chettinadu made using mandi (starchy water left after soaking and washing rice). This keerai is available in two varieties, one is with green leaves called nattu ponnanganni and the other is with pink leaves called seemai ponnanganni. This keerai is safe and good for all ages. It cures eye related problems, asthma, piles, liver problems, reduces body heat and enhances energy level.

 PREPARATION TIME: 10 minutes

 COOKING TIME       : 20 minutes

 INGREDIENTS:(serves 4 persons)

• Ponnanganni keerai chopped   - 4 hands full
• Small onions (finely chopped)  - 15
• Rice washed water/Mandi        - 800 ml
• Mustard seeds                            - 1 spoon
• Cumin seeds/Jeera                     - 1 spoon
• Red chiilies                                   - 2
• Coconut milk                               - 200 ml
• Oil                                                  - 2 spoon
• Salt

DIRECTIONS:

1. Cut the ponnangani keerai, wash 3 to 4 times with water. Drain the water and keep aside.

2. Get ready with all the ingredients.

3. Heat oil in a Kadai. Add mustard seeds, jeera and red chillies. Let them crack.

 4. Add small onions and saute till the onions turn pale pink colour.

5. Add keerai and saute for a minute.

6. Add Mandi/Rice washed water to the kadai. Close the lid and cook keerai for 15 minutes in a low flame. (Tip: If you don’t have rice washed water, for instant Mandi add 4 spoons of rice flour in 500 ml water.)

7. Once the keerai is cooked add salt and let it cook for 1-2 minutes. Do not over cook.

8. Finally add homemade freshly prepared coconut milk, give a quick stir and switch of the flame. (For fresh homemade coconut milk, add 1/4 cup grated coconut and 250 ml water and grind in the mixer, squeeze the coconut residue and extract the milk.)

ADDITIONAL TIPS:

=> You can also use Manathakaali keerai and Agathi keerai, and follow the same steps.

=> While cooking dishes using spinach/keerai, the salt should be added only when the keerai is cooked well. Do not add in the middle of the process. It hinders the cooking of the spinach/keerai.

=> Cooking the keerai/spinach in rice washed water/mandi gives nice flavour and taste to the dish.

=> You can also use instant coconut milk from store.