Ponnanganni keerai (English name: Dwarf copperleaf)  has a crispy texture and perfect for poriyal. It also improves eye sight, complexion and reduces body heat. It is good for piles/hemorrhoids complaints too. Regular intake of this green thrice a week increases production of breast milk in lactating mothers.

Ingredients:

• 1 bunch - Ponnanganni Keerai 
• 2 tbsp – Split green gram (paasi paruppu)
• 1 no – Onion ( medium, chopped finely)
• 1 clove – Garlic (chopped finely)
• 1 pinch - Turmeric Powder 
• Salt as per taste
• 1 or 2 tbsp - Coconut Grated for garnishing

Seasonings:

• 12 tsp - Oil 
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram (ulunthu)
• 2 or 3 nos – Dry red Chillies
• 1 pinch - Asafoetida 

Preparation method:

1. Remove the leaves from the stem and wash it well. Set aside.
2. Cook split green gram with a pinch of turmeric till it is soft (3/4th cooking) and firm.
3. Heat oil in a pan, season with items given for seasoning. Add onion and garlic along with required salt and saute until golden brown.
4. Now add ponnanganni keerai and mix well. Cover with lid and cook on low flame for 3 to 4 mins or until well cooked. Sprinkle little water if needed.
5. Then add cooked split green gram and mix everything well. Cook on low flame for few more seconds. Switch off the stove and garnish with grated coconut.