Paruppu keerai (Kulfa Ka Saag in Hindi, Purslane in English) koottu

Name: Paruppu keerai (Kulfa Ka Saag in Hindi, Purslane in English) koottu
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cupsplit moong dhal; 8 cups green keerai; 1 tablespoonCoconut oil; 1/2 tspCumin; 1 table spoon urud; 1 tablespoon Bengal gram dal (split channa); 1/2 tspFenugreek; 1/4 teaspoon asafetida powder; 1/4 cup onion, chopped (optional); 5 red dried chilies; 1 Inch ginger, finely chopped; 1 cupcoconut milk; 1/2 tspturmeric powder; 1 table spoonSpice mix (coriander, cumin, carum, pepper powders); 1 table spoonLemon juice; requiredSalt

Lakshmi Sridharan Ph D @cook_19872338

USA

Dal is paruppu in tamil. keerai is green leafy vegetable
Portulaca Olearcea is the botanical name for this green leafy vegetable. Soon after winter rain stop this plant grows all over my garden. The leaves are small and succulent, Green leaves are rich in mineral nutrients ,especially iron and magnesium. It is good to include green leaves in your food

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1/2cupsplit moong dhal
8 cupsgreen keerai
1tablespoonCoconut oil
1/2tspCumin
1 table spoonurud
1 tablespoonBengal gram dal (split channa)
1/2tspFenugreek
1/4 teaspoonasafetida powder
1/4 cuponion, chopped (optional)
5red dried chilies
1 Inchginger, finely chopped
1cupcoconut milk
1/2tspturmeric powder
1table spoonSpice mix (coriander, cumin, carum, pepper powders)
1table spoonLemon juice
requiredSalt
side dish, paruppu keerai kppttu

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Steps

30 mins

1

Prepare a checklist. Keep all ingredients within reach
2

Prepare a checklist. Keep all ingredients within reach
3

Cook moong with 2c of water in a pressure cooker.
Keerai plant grows close to the soil. Wash the the leaves well. Remove the root. Blanch—soak the leaves in in boiling water for 3-4 minutes, take out, strain and place in ice water. Then strain. This process will keep the leaves green.
4

Heat oil in a pan over medium flame and add channa, cumin seeds, urud and fenugreek seeds. Fry until aromatic., Add onions, chillies and ginger, asafetida and sauté and add turmeric. Add the green keerai and sauté for 5 minutes. After the keerai is cooked well, mash it and add 1 cup of water. add cooked moong. Do not cover while cooking. It is very important that the color does not change.
5

Add the spice powder and continue cooking over low flame for another 4 minutes on top of the stove. Turn off the stove. I transferred the keerai to another pan, let it cool down a bit and then stir in coconut milk. Add salt and stir. Add lemon juice and stir. This is very important, only thenl the nutrients in the keerai will get absorbed into the blood. Keerai is ready to taste.
Serve hot. You may serve with rice and ghee. It tastes divine Enjoy the aromatic nutrient rech Keerai

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Lakshmi Sridharan Ph D @cook_19872338

on February 22, 2023 18:00

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography