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Ponankanni Keer (Ponankanni leaf gravy)


  • Ponankanni leaves (1 bowl)
  • Moong dal (Green gram) (1 cup)
  • Onion (1)
  • Oil
  • Red chilies (3 pieces)
  • Mustard seeds (1 tbsp)
  • Urad dal (1tbsp)
  • Turmeric powder (1 tbsp)
  • Asafetida powder (1/2 tbsp)


  1. Wash and cut the leaves into half.
  2. Soak Moong dal/Green gram for 1/2 hour and keep it aside.
  3. Chop onion, add salt and keep it in microwave for 3 min. (If you do not want to microwave, fry the onion in oil and keep it aside.)
  4. Heat oil in a heavy bottom pan, add mustard seeds, urad dal, red chilies and fry till the urad dal turns golden brown. Keep the seasoning aside.
  5. In a heavy bottom pan, add water (2 cups), turmeric powder, Asafetida powder, ponankanni leaves, necessary salt, mix well and close it with lid for 5-7 min.
  6. Add moong dal/ green gram, water (1/2 cup) into it and cook for 2 min.
  7. Add onion, seasoning and sauté it.
  8. Ponnankanni keer is ready to serve with steamed rice or indian breads (Roti, nan, chapati, etc.)

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