Ponnanganni Keerai Chutney Recipe – Authentic Dwarf Copper Leaf Greens

Last Updated on 2 months by Neha Deshmukh

Ponnanganni Keerai Chutney Recipe – Authentic Dwarf Copper Leaf Greens

Introduction

Oh, Ponnanganni Keerai Chutney! This isn’t just a recipe; it’s a little piece of my childhood. My grandmother used to make this regularly, and the aroma would fill the entire house. It’s a flavour I’ve been chasing ever since, and I’m so excited to share my version with you. It’s vibrant, healthy, and unbelievably delicious – perfect with a simple rice dish or a crispy dosa. Let’s get cooking!

Why You’ll Love This Recipe

This Ponnanganni Keerai Chutney is more than just tasty. It’s packed with nutrients, relatively quick to make, and a fantastic way to incorporate these amazing greens into your diet. Plus, the tangy-spicy flavour is seriously addictive! It’s a wonderful introduction to South Indian flavours, even if you’re new to the cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Dwarf copper leaf (Ponnanganni keerai) – about 75g
• 1 tbsp ghee or sesame oil – about 15ml
• 1 tbsp urad dal – about 15g
• 1 tbsp chana dal – about 15g
• 5 small onions
• 4 garlic cloves
• 1 red chilli
• 1 green chilli
• Small gooseberry size tamarind – about 5g
• 5 curry leaves
• ¼ cup grated coconut – about 30g
• Salt as needed
• Water as needed
• 1 tsp ghee (for tempering) – about 5ml
• ½ tsp mustard seeds – about 2.5g
• ½ tsp urad dal (for tempering) – about 2.5g

Ingredient Notes

Let’s talk ingredients! Using good quality ghee really elevates the flavour, but sesame oil works beautifully for a more rustic taste. Don’t skimp on the curry leaves – they add such a lovely aroma. And when it comes to chillies, feel free to adjust the quantity to your spice preference. I usually use a mix of red and green for both flavour and colour.

Ponnanganni Keerai (Dwarf Copper Leaf) – Benefits & Significance

Ponnanganni Keerai, also known as Dwarf Copper Leaf, is a powerhouse of nutrients. It’s traditionally used in Ayurveda and Siddha medicine for its numerous health benefits. It’s believed to be good for eyesight, hair growth, and even improving memory! It’s a humble leaf with a rich history and a lot to offer.

Regional Variations in Ponnanganni Chutney

While the core recipe remains similar, you’ll find slight variations across South India. Some families add a touch of jaggery for sweetness, while others include a small piece of ginger for extra warmth. In some regions, they even add a handful of roasted peanuts for a nutty flavour. Feel free to experiment and find what you like best!

The Role of Tamarind in South Indian Chutneys

Tamarind is essential in South Indian chutneys. It provides that signature tangy flavour that balances the spice and richness. The amount of tamarind you use will determine the sourness of the chutney, so start with a small piece and add more to taste.

Choosing the Right Oil – Ghee vs. Sesame Oil

This is a matter of personal preference! Ghee lends a beautiful, nutty aroma and a luxurious texture. Sesame oil, on the other hand, offers a more traditional, rustic flavour. I often use ghee for special occasions and sesame oil for everyday cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, thoroughly clean and wash the Ponnanganni leaves, discarding any stems.
2. Heat 1 tbsp of ghee or sesame oil in a pan over medium heat. Add the urad dal and chana dal. Sauté until they turn golden brown and fragrant.
3. Add the chopped small onions and garlic cloves. Sauté until they become translucent.
4. Toss in the curry leaves, red chilli, and green chilli. Cook for a minute until the leaves are fragrant.
5. Now, add the Ponnanganni leaves and cook until they wilt down – about 5-7 minutes.
6. Pour in about ½ cup of water and simmer uncovered for another 10-15 minutes, or until the leaves are completely tender.
7. Add the small piece of tamarind, salt to taste, and the grated coconut. Let the mixture cool down completely. This is important for a smooth chutney!
8. Once cooled, transfer the mixture to a blender or grinder. Add a little water as needed to achieve a smooth, paste-like consistency.
9. Finally, for the tempering: heat 1 tsp of ghee in a small pan. Add the mustard seeds and urad dal. Once the mustard seeds splutter, pour this tempering over the chutney.

Expert Tips

• Achieving the Perfect Chutney Consistency: Add water gradually while grinding. You want a smooth paste that’s not too runny.
• How to Properly Prepare Ponnanganni Leaves: Make sure to remove the stems, as they can be slightly bitter. Washing the leaves thoroughly is also crucial to remove any dirt.
• Tempering Techniques for Maximum Flavor: Don’t overcrowd the pan when tempering. The mustard seeds should splutter nicely, releasing their aroma.

Variations

• Vegan Ponnanganni Keerai Chutney: Simply substitute the ghee with a plant-based oil like coconut oil.
• Gluten-Free Ponnanganni Keerai Chutney: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chilli if you prefer a milder chutney. You can also add more green chillies for extra heat.
• Festival Adaptations – Pongal & Special Occasions: This chutney is a staple during Pongal, but it’s delicious any time of year! I sometimes add a pinch of asafoetida (hing) during the tempering for a more festive flavour.

Serving Suggestions

This chutney is incredibly versatile! It’s fantastic with:

• Steaming hot rice
• Crispy dosas
• Idlis
• Uttapam
• Even as a spread for sandwiches!

Storage Instructions

You can store leftover Ponnanganni Keerai Chutney in an airtight container in the refrigerator for up to 3-4 days. It also freezes well! Just portion it out into small containers for easy use.

FAQs

• What are the health benefits of Ponnanganni Keerai? Ponnanganni Keerai is rich in vitamins, minerals, and antioxidants. It’s believed to be good for eyesight, hair growth, and cognitive function.
• Can I use frozen Ponnanganni leaves for this chutney? Yes, you can! Just thaw the leaves completely and squeeze out any excess water before using them.
• How can I adjust the sourness of the chutney? Add more or less tamarind to taste. You can also add a squeeze of lemon juice if you want a brighter flavour.
• What is the best way to grind the chutney for a smooth texture? Use a high-powered blender or grinder. Add water gradually and scrape down the sides as needed.
• Can this chutney be made ahead of time and frozen? Absolutely! It freezes beautifully and is a great way to have a quick and healthy meal option on hand.