Siru keerai kuzhambu | Tropical amaranth toor dal curry | Keerai paruppu kulambu


Siru keerai kuzhambu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: rice | Type: Lunch Gravy, kuzhambhu

Ingredients

  • Siru keerai [Tropical amaranth] – 1 cup [plucked & washed]
  • Toor dal & green moong dal – ¼ cup
  • Tomato – 1 [chopped]
  • Sambar Onion [Shallots] - 7
  • Green chilli – 1 [slit]
  • Garlic – 2 cloves
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Coriander powder – 1 tbsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Jaggery – 1 tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

Method

  • Boil toor dal & green moong dal with turmeric powder in a cooker for 4 whistles.
  • Heat oil in a pan add mustard seeds & let its splutter. Then add Bengal gram, urad dal & sambar onion sauté till soft.
  • Add garlic, green chilli & curry leaves sauté. Then add asafetida sauté gently.
  • Add tomato sauté till soft. Add chopped siru keerai leaves, turmeric & red chilli powder sauté well. Then add water cook till soft.
  • Add boiled toor dal, mix well & let it boil.
  • When bubbles comes out add jaggery and salt mix well.
  • Cut off heat & serve hot with rice, idli or dosa.

Keerai paruppu kulambu

Keerai paruppu kulambu

Tropical amaranth toor dal curry

Tropical amaranth toor dal curry


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