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

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

Tropical amaranth toor dal curry