Ponnaganti Kura Recipe

Jennifer Segal

15 May, 2024

Explore a nutritious Ponnaganti Kura recipe, a South Indian delicacy bursting with flavor. Learn how to prepare this wholesome dish effortlessly.

Ponnaganti Kura

Publisher: Crisp Recipe
Cuisine: Indian
Category: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 3
Calories: 150 calories

Ponnaganti kura, also known as "Ponnaganti leaves curry," is a popular South Indian dish made from the nutritious and vibrant ponnaganti leaves (Alternanthera sessilis). Packed with flavor and health benefits, this dish is a staple in many households across the region. Ponnaganti leaves are known for their rich nutritional content, including vitamins, minerals, and antioxidants.

To prepare ponnaganti kura, the leaves are thoroughly cleaned and chopped before being cooked with a blend of aromatic spices. The dish often begins with the tempering of mustard seeds, cumin seeds, urad dal, and chana dal, infusing the oil with their fragrant essence. Chopped onions, green chilies, and minced garlic are added next, providing a delightful medley of flavors.

Once the base ingredients have cooked down, the chopped ponnaganti leaves are introduced to the pan. As they gently wilt, the flavors of the tempering and spices meld with the earthy taste of the leaves. A touch of turmeric powder and salt are added for both color and seasoning. The dish is allowed to simmer, allowing the leaves to release their inherent moisture and meld with the spices.

The result is a hearty and nutritious dish that pairs exceptionally well with steamed rice or flatbreads. Ponnaganti kura showcases the essence of South Indian cuisine, highlighting the region's emphasis on fresh ingredients, aromatic spices, and simple yet flavorful cooking techniques. With its vibrant green hue and robust flavors, ponnaganti kura offers a wholesome and satisfying culinary experience that celebrates both taste and health.

Recipe

Discover the vibrant flavors of Ponnaganti Kura! Dive into this South Indian delight with our easy recipe and relish health and taste in every bite.

Ingredients

Ponnaganti leaves: 2 cups, cleaned and chopped
Onion: 1 medium, finely chopped
Green chilies: 2-3, slit lengthwise
Garlic: 3-4 cloves, minced
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal (split black gram): 1/2 tsp
Chana dal (split chickpea lentils): 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Oil: 2-3 tsp

Method Instructions

Heat oil in a pan and add mustard seeds. When they start to splutter, add cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown.
Add chopped onions and green chilies. Sauté until the onions become translucent.
Add minced garlic and sauté for a minute until the raw smell disappears.
Add the chopped ponnaganti leaves and stir well. Cook for a few minutes until the leaves wilt.
Add turmeric powder and salt. Mix well.
Cover the pan and let the leaves cook on a low flame for about 5-7 minutes, stirring occasionally.
Once the leaves are cooked, remove the lid and cook for a couple more minutes to evaporate any excess moisture.
Adjust salt if needed and give it a final stir.
Remove from heat and serve ponnaganti kura with rice or roti.

Feel free to customize this recipe by adding ingredients like grated coconut, tamarind pulp, or other spices to suit your taste preferences. Enjoy your nutritious ponnaganti kura!

Recipe Video

Ponnaganti Kura

This is a video about Ponnaganti Kura.

Video Author: Reths Kitchen

Rated: 4.9 of 5.0 from 218 reviews.

Recipe Tags: Ponnaganti Kura, Ponnaganti Kura Recipe, Recipe

Servings

Ponnaganti kura can be served in a variety of ways, depending on your preferences and the traditional practices of South Indian cuisine. Here are a couple of common serving options:

With Steamed Rice: Ponnaganti kura is often enjoyed as a side dish with steamed rice. To serve, place a portion of cooked rice on a plate and ladle a generous helping of the prepared ponnaganti kura over the rice. This combination of flavors and textures creates a satisfying and wholesome meal.
With Roti or Chapati: You can also serve ponnaganti kura with Indian flatbreads like roti or chapati. Warm up the flatbreads and place them on a plate, then spoon the ponnaganti kura onto the side. Roll up the flatbread with the kura to create a flavorful and nutritious wrap.
As a Side Dish: Ponnaganti kura can be served as a side dish alongside other main courses. It complements a wide range of dishes, including sambar, rasam, and various vegetable curries. Simply serve a small portion of ponnaganti kura in a separate bowl next to the main dish.
Garnishes: To enhance the presentation and flavors, you can garnish the ponnaganti kura with freshly grated coconut, chopped cilantro, or a sprinkle of lemon juice. These additions can add a burst of freshness and elevate the dish's visual appeal.

Tips

Choosing Fresh Leaves: Select fresh and tender ponnaganti leaves for the best flavor and texture. Avoid using leaves that are wilted, yellowed, or tough.
Thorough Cleaning: Wash the ponnaganti leaves thoroughly under running water to remove any dirt or impurities. You may need to rinse them a few times to ensure they are clean.
Balancing Spices: Adjust the quantity of green chilies and garlic according to your spice preference. You can increase or decrease these ingredients to achieve your desired level of heat and flavor.
Tempering: The tempering of mustard seeds, cumin seeds, urad dal, and chana dal is important to infuse the oil with flavor. Make sure to not overcook or burn the tempering ingredients.
Don't Overcook: Ponnaganti leaves cook quickly, so avoid overcooking them. Overcooking can lead to loss of color, flavor, and nutrients. Cook until the leaves just wilt and become tender.
Customize Flavors: Feel free to experiment with additional spices and ingredients to suit your taste. Some people like to add grated coconut, tamarind pulp, or roasted peanuts for extra flavor and texture.
Pairing: Ponnaganti kura pairs well with plain steamed rice, roti, or any type of Indian bread. Serve with some cooling yogurt on the side to balance the flavors.
Garnishing: Garnish with freshly chopped cilantro, grated coconut, or a squeeze of lemon juice before serving to enhance the overall presentation and taste.
Nutritional Boost: To increase the nutritional value, you can also add other vegetables like carrots, beans, or peas to the dish.
Storage: Leftover ponnaganti kura can be refrigerated for up to 2 days. Reheat gently on the stovetop to retain the flavors and texture.
Experiment: South Indian cuisine is known for its flexibility, so don't be afraid to experiment and make the recipe your own by adding your favorite ingredients or tweaking the spices.

Ingredient Substitutes

Ponnaganti Leaves: If ponnaganti leaves are not available, you can substitute with other leafy greens like spinach, amaranth leaves, or kale. However, keep in mind that the flavor and texture may differ slightly.
Mustard Seeds and Cumin Seeds: If you don't have mustard seeds or cumin seeds, you can use mustard powder and ground cumin as substitutes. Use about 1/4 teaspoon of each powdered spice in place of the seeds.
Urad Dal and Chana Dal: If you don't have these lentils, you can omit them or substitute with other lentils such as moong dal or toor dal. Adjust the quantity to your preference.
Green Chilies: Adjust the spiciness by using red chili flakes or a pinch of cayenne pepper. Start with a small amount and add more if needed.
Minced Garlic: If you're out of fresh garlic, you can use garlic powder. However, keep in mind that the flavor will be slightly different. Use about 1/4 to 1/2 teaspoon of garlic powder as a substitute for a few cloves of minced garlic.
Turmeric Powder: If you don't have turmeric powder, you can use a pinch of saffron threads or omit it altogether. Turmeric adds color and a subtle earthy flavor, so the dish may look and taste slightly different without it.
Oil: Feel free to use any cooking oil you prefer, such as vegetable oil, sunflower oil, or ghee (clarified butter).
Onion: If you're avoiding onions, you can skip them or use finely chopped leeks or shallots as a milder alternative.