Ponnaganni Podi-50g

Ponnaganni Podi-50g

Ponnaganni Podi-50g

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  • ₹41.00

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  • Ex Tax: ₹41.00

Dried ponnangani leaves blended in with flavors that can be utilized with Rice/Curry.

Dried ponnangani leaves blended in with flavors that can be utilized with Rice/Curry.

What is Ponnaganti Aaku?

Ponnaganti is called water amaranth leaves in english, gudari saag in hindi, Ponnanganni keerai in tamil and honagone soppu kannada. It is one of the nutritious greens and can be added to many dishes.

Might I at any point utilize some other greens?

Indeed, if don't find water amaranth leaves you can supplant it with some other greens, for example, spinach and amaranth leaves.

How long might I at any point store the flavor blend?

The zest powder can be made in mass and put away for a little while.

More Ponnanganni Keerai Recipes:

Ponnaganti Majjiga Pulusu

Ponnaganti Senagapappu Koora

Honagone Soppu Coconut Pan fried food

In the event that you are searching for more curry recipes, do check the underneath recipes.

More Curry Recipes on the blog:

Gutti Vankaya Kura Podi

Vazhakkai Podimas

Fiery Mushroom Pepper Fry

Chakkakuru Mezhukkupuratti

Gutti Vankaya Kobbari Karam

Aloo Palak Sauce

How t0 Make Ponnaganti Aaku Koora Podi Recipe underneath:

Ponnaganti Vepudu with Koora Podi

Hari Chandana Ponnaluri

A straightforward ponnaganti or water amaranth leaves pan sear with newly ground flavor powder.

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Planning TIME

5 mins


15 mins

Absolute TIME

20 mins


Side Dish


Andhra, South Indian







▢ 4 cups Water Amaranth Leaves/Diminutive person Copperleaf/Ponnagannai Keerai hacked

▢ 1 Onion cut

▢ ½ tsp Mustard Seeds

▢ ½ tsp Urad Dal

▢ ½ tsp Chana Dal

▢ ¼ tsp Turmeric Powder

▢ 1 to 1.5 tbsp Oil

▢ Salt to taste

For Curry Powder:

▢ 1 tsp Coriander Seeds

▢ 2 tsp Chana Dal

▢ 1 tsp Urad Dal

▢ 3 Dried Red Chillies or depending on the situation

▢ 1 tbsp Dry Coconut

▢ ½ tsp Oil


To make the curry powder, heat ½ tsp of oil in a skillet and add coriander seeds, chana dal, urad dal and sear them on a medium fire till they are a brilliant earthy colored tone.

Eliminate them from the container and put away to cool.

In similar dish, add and sear the red chillies briefly and put away.

Heat a tablespoon of oil in a container and add the mustard seeds, chana dal and urad dal and let them splutter.

Add the cut onion to it and broil until clear.

Then, at that point, add the wet leaves, salt and turmeric powder. Saute briefly and cover it with a top.

Allow it to cook totally.

In the mean time, grind the simmered fixings, broiled chillies and dry coconut into a powder.

Add this powder to the cooked curry and blend well overall. Change the salt and mood killer the fire.

Serve hot with rice or roti.

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Tags: ponnaganni, podi, powder, herbals