Andhra style water amaranth leaves and coconut fry – Healthy, simple and comforting side dish for rice or roti.
What is Ponnaganti Kobbari Vepudu?
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.
Ponnaganti Vepudu is an Andhra style stir-fry made with Ponnaganti leaves and dry coconut. It is a super easy dry curry recipe that can be done in no time.
Can I use any other greens?
Yes, if you don’t find water amaranth leaves you can replace it with any other greens such as spinach and amaranth leaves.
It is typically eaten with hot steamed rice with some papads. However, it can also be served with roti or paratha.
Few more dry curries you’ll love:
- Dondakaya Kobbari karam
- Ponnaganti Kandipappu Kura
- Carrot Methi Curry
- Ponnaganti Podi Koora
- Punjabi Aloo Beans
- Mushroom Pepper Fry
- Capsicum Senagapindi Kura
- Carrot Putnala Koora
- Cabbage Moong Dal Curry
How to make Ponnaganti Kobbari Vepudu recipe below:
Ponnaganti Aaku Kobbari Vepudu Recipe
- 4 cups Water Amaranth Leaves / Dwarf copperleaf / Ponnagannai Keerai chopped
- 1 Onion sliced thin
- 2-3 tbsp Dry Coconut Powder
- ½ tsp Mustard Seeds
- ½ tsp Urad Dal
- ½ tsp Chana Dal
- ¼ tsp Turmeric Powder
- 2-3 Dried Red Chillies
- 1.5 tbsp Oil
- Salt to taste
- Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and fry until lentils are a golden color.
- Add the broken red chillies to it and fry for a couple of seconds.
- Then add the sliced onion and fry until translucent.
- Now add the washed and wet leaves, salt and turmeric powder. Mix well and cover with a lid.
- Reduce the flame to low and let it cook completely.
- Open the lid and saute uncovered until all the water evaporates and the curry is dry.
- Add the coconut and fry for a minute.
- Remove from the flame and serve hot with rice.
Nutrition values are estimates only.