Ponnankanni Cheera Coconut Masala Gravy.

 Ponnankanni cheera also known as Ponnanganni keerai is a very small leafy vegetable grown on a dwarf plant in south India. Ponnankanni cheera coconut masala gravy is a very tasty semi thick coconut masala gravy made with ponnankanni leaves and ground coconut masala paste and goes well with rice.

The following ingredients are needed to prepare Ponnankanni Cheera Coconut Gravy.

Ingredients:-

Ponnankanni cheera.-3 cup
Tamarind.    -a small piece
Asafoetida.  -1tsp
Water.           -as required
Salt.              -to taste
Coconut oil. -2 tsp

For grinding Coconut Masala Paste:-

Grated coconut.   -1 cup fresh
Dry red chillies.   -6
Turmeric powder.-1/4 tsp

Instructions:-

Ponnakanni Cheera / Ponnanganni Keerai

1). Wash and clean the ponnankanni leaves in water. Drain water and finely chop the leaves and keep aside.

2). Wash and soak tamarind in little water for a few minutes and extract tamarind juice. Keep aside the tamarind juice.

3). Grind grated coconut, dry red chillies and turmeric powder in a mixer grinder to a smooth paste adding little water. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom pan add the ground coconut masala paste. Add 1 cup of water into the pan and mix with the ground coconut masala paste and make a coconut masala gravy consistency.

2). Add tamarind juice and required salt into the pan and mix with the coconut masala gravy and give a boil on low flame.

3). Add asafoetida and 2 tsp coconut oil into the pan and mix with the coconut masala gravy. Simmer the coconut masala gravy to remove the raw smell of the ground masala.

4). Add finely chopped ponnankanni leaves into the pan and press the leaves into the coconut masala gravy using a flat spatula.

5). Cover the pan and cook the chopped ponnankanni leaves. Ponnamkanni leaves will become soft and cook in the steaming hot gravy. Switch off the flame.

Very tasty Ponnankanni Cheera Coconut Masala Gravy is ready to served hot with rice.