Tuesday, March 4, 2014

Paruppu Keerai Kootu ~ Purslane leaves with pigeon pea

Ingredients:
Paruppu Keerai / Purslane leaves
1 Bunch
Shallots
5
Tomato
1
Green Chilli
2
Garlic
2 cloves
Cumin
1 tsp
Toor dal / Pigeon Pea
½ cup
Turmeric powder
¼ tsp
Salt
To taste
For Seasoning
Mustard seeds
Urad dal / black gram
Dried red chilli
Finely chopped Shallots
Curry leaves
Oil 
½ tsp
½ tsp
1
2
Handful
1 Tbsp



Method:
  • Wash the toor dal, add turmeric powder, water and pressure cook the dal and mash it.

  • Wash and remove the roots from the paruppu keerai then coarsely chop the keerai.  
  • Coarsely chop the shallots, tomatoes, garlic and green chillies. 
  • In a pan, add the keerai, shallots, tomatoes, garlic, green chillies,  jeera, salt and 1/4 cup of water. Cover and cook till the keerai is completely cooked. 

  • Once the keerai mixture is completely cooked, Let it cool and blend it coarsely in a blender.
  • Heat oil in a pan, add finely chopped shallots and let them brown slightly. Add mustard seed and allow them to splutter. Then, add urad dal, curry leaves and red chillies and fry for 30 seconds. 
  • Add the mashed dal and blended keerai mixture to the pan. mix well and turn off the heat. 
  • Serve hot with rice or rotis. 

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