Ponnanganni mufalatti in Tomato Sauce

There is a distinct confusion about which keerai is ponnankanni - the fully green one or the red and green one. The blog world leans towards the mild green one while I lean towards the other; it's English name is dwarf copper leaf, need some red in the leaves to warrant such a name right?  Both my images are from Kamala's Corner





                                                                       OR
  
Mufalatti apparently means Badly Made in Italian.  Since this rather rustic dish lacks the elegance of Gnocchi, the quick thinking cook preempts nasty comments by lowering expectations.  Smart!  One bunch of the keerai here yield about 2 cups leaves, I felt the ponnanganni was low in quantity and added half a bunch of siru keerai. I always feel the keerai is low in quantity and then when I finally make the dish I am flooded with leftovers, but this time I was right on the mark.

Ponanganni Mufalatti
1 bunch ponanganni - leaves only
1/2 bunch Siru Keerai or Spinach - optional
1 tsp sesame oil
1 pinch baking soda
1/2 cup water

3/4 litre boiled milk
1/4 litre home made yogurt

1 tsp chilipowder
Salt to taste
1/4 cup roasted gram
1 tbspoon flaxseeds

Heat the milk to simmer, pour in the yogurt and lower the heat.
Let it continue to simmer until curds form and whey separates.
Drain the whey with a fine sieve or cheesecloth or angavastram.
Save the whey to cook daal or rice.

Chop the two keerais fairly finely.
Heat the oil, saute the keerais until wilted
Add half a cup of water, pinch of baking soda, cook on medium low until keerai is very soft.

Cool the keerai and squeeze all the water out.  Save the water for cooking vegtables.

Grind the roasted gram and flaxseeds to a coarse powder.

Mix all the ingredients together, shape into 1 - 2"balls
Steam the balls for about 5 minutes.

Tomato Sauce
4 pods garlic peeled, smashed and chopped
1 medium garlic fine
4 largish tomatoes finely chopped (you get get fancy and peel the tomatoes)
1 tsp oil
1 tsp jeera
1 tsp chile powder
1 tsp turmeric
salt to taste

Heat oil, add jeera, let it pop
Saute the garlic and onion until onion is soft
Add the tomatoes, salt, chili and turmeric powder
Cook covered on medium heat until mushy



To serve:
Pour a table spoon of sauce on the plate, top with 3 balls

Alternatively add all the balls to the sauce and mix together.

Post a Comment

Popular posts from this blog

Kombucha in Chennai!

The lunch box challenge a.k.a. please gautham's palette

The Menu Planner Tool