- Tamilnadu Kuzhambu Varieties >Siru keerai paruppu kootu | Tropical amaranth moong dal dry curry
Siru keerai paruppu kootu | Tropical amaranth moong dal dry curry | Greens dal kootu
By Gunaselvi Sridher
Cuisine Style: Tamil nadu, south india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Kootu, Curry,kulambhu | Take with : Rice, idli, dosa
Ingredients
- Siru keerai [Tropical amaranth, greens]- 1 small bunch
- Moong dal [pasiparuppu]– 3 tbsp
- Sambar Onion [Shallots] – 6 [chopped]
- Coconut – 2 tbsp [grated]
- Garlic – 2 cloves [mashed]
- Dry red chilli – 3
- Green chilli - 1
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Mustard seeds – 1 tbsp
- Bengal gram – 1 tbsp
- Urad dal – 1 tbsp
- Sugar or jaggery – ½ tsp
- Oil – 2 tbsp
- Salt to taste
- Water as needed
Method
- Dry roast, wash & boil moong dal with turmeric powder for 10 min.
- Heat oil in a pan add mustard seeds & let it splutter.
- Add Bengal gram, urad dal sauté.
- Add sambar onion sauté till soft
- Add garlic, green chilli & curry leaves sauté.
- Add siru keerai sauté for 2 min.
- Add turmeric powder, red chilli powder sauté. Add enough water cook till soft
- Then add boiled moong dal mix well
- Finally add sugar or jaggery & grated coconut mix well.
- Heat another pan with 1 tbsp oil add dry red chilli fry then add to sirukeerai kootu & cut off heat.
- Serve hot with rice or chapatti.
Tropical amaranth moong dal dry curry
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