Ponnaganti Pappukoora - Alternanthera Sessilis / Water Amaranth Curry

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Recipe Text


  • Pigeon Peas – 45gms

  • Ponnaganti Koora Leaves – 40gms (Alternanthera Sessilis Or Water Amaranth)

  • Black Gram – 1tsp

  • Mustard Seeds – 1/2tsp

  • Cumin Seeds – 1/2tsp

  • Red Chili Flakes – 1tsp

  • Turmeric Powder – 1/8tsp

  • Salt – To Taste

  • Oil – 5tsps

(Online Conversion utility to convert Gms to Cups & Temperatures etc)


Pluck the leaves of the green leafy vegetable. Use only the leaves and discard the stems of the leafy vegetable. Pluck leaves and measure 40gms. Wash the leaves in a bowl of water. Repeat washing two to three times to ensure all dirt is removed from the leaves. Chop the washed leaves finely and add them to a microwave safe bowl. Add 10ml water to the chopped leaves and place this bowl in microwave oven. Cook on high power for 1 1/2minutes and allow 30 seconds standing time before removing the bowl from oven.

Wash & cook the dal. Take dal into a bowl and wash well. Add some water and cook dal till just done. Grains should be visible even after the dal is cooked—so do not overcook the dal till soft. After the dal is JUST cooked, drain water and take the cooked dal into a bowl.


Heat a pan and add oil to it. When oil is hot add black gram and fry stirring till the seeds start changing color. Then add mustard seeds and cumin seeds and fry till the seeds crackle fully. Then add cooked green leaves, red chili flakes, turmeric powder, salt and cooked dal. Mix all well and cover the pan. cook covered on low flame for one minute to get the flavors mixed. Transfer to a serving bowl and serve hot with plain rice and minapa or vadiyalubudidagummadi vadiyalu & curd chilies.

Points to Remember:

Grainy texture of the JUST cooked dal gives a taste to the dish.

Only leaves of this green leafy vegetable are used in the recipe. All family members sitting & chatting together pluck the leaves of this vegetable to ease the work. Besides plucking the leaves, this recipe takes less time to prepare.

Cooking or/and frying the green leafy vegetable for long time removes all the vital nutrients. Never overcook the greens.

While frying the seasoning first add black gram which relatively takes longer time to change color and get fried. While the black gram starts to change color add mustard seeds followed by cumin seeds. Fry the seasoning till the mustard seeds crackle fully. Half cooked mustard seeds will not give taste to the dish. By the time mustard seeds crackle fully, black gram changes color to brown giving the seasoning its taste and crunch.

I have used red chili flakes to avoid picking while eating. For milder taste use broken red chili pieces, for hot variety use red chili powder. With each variety of chilies we get a different flavor. However curries prepared with green are always less spicy. To enhance the taste of the dish, serve with Curd chilies and Vadiyalu.

Enjoy !!!!!!!!!!!!!!

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