Monday, April 20, 2015

Pasalai keerai Paruppu Kozhambu - பசலை கீரை பருப்பு குழம்பு

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு

Pasalai Keerai (Palak) is very rich in Iron and protein and this is what gives to strength and power to Popeye.
In villages they grow these variety of greens in the fence and it has a dark purple seed that can give color when put in water.
Easy to clean this Green and this has an unusual flavor when we cook.

When cooked it gets more slimy and adding tamarind pulp will reduce its sliminess.

Easy to cook without Sambar powder.

Ingredients Needed:- 
1. Pasalai Keerai  - one bunch (after chopping it came around 3 cups)
2. Salt to Taste
3.  Hing / Perungayam
4.  Turmeric Powder
5.  Red Chilli powder - 1-1/2 tsp (use according to your taste)
6. Thick Tamarind Extract  - 2 tablespoon
7.  Cooked Toor dal / Thuvaram Paruppu - 1-1/4 cup 
(roughly 1/2 plus 2 tsp of dal cook this will yield 1-1/4 cup)

Ingredients for tempering:-
1. Oil 2tsp
2. Mustard Seeds
3. One to two Dry red chillies 
4. Channa dal / Kadalai Paruppu  1 tsp
5. Urad dal / Ulutham Paruppu 1 tsp
6. Methi seeds few 
7. Curry leaves

1.  Pressure cook Dal and keep aside.
2. Clean the Pasalai keerai and chop it and keep aside.

3. Boil 1/4 cup water, when its boiling add Pasalai keerai, Salt, Hing, Turmeric powder and Red Chilli powder.

4. When it is completely cooked add the cooked Thuvar dal / Thuvaram paruppu  and bring it to boil.
5. Finally add tamarind extract (here I used tamarind paste 1-1/2 tsp) 

6. Cook for further 5 mins .... By this time usually the raw smell of tamarind is gone, switch off the stove.

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு

7.. Heat oil and Temper the ingredients and pour over this Kuzhambu.

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