Purslane (Parupu Keerai) Kootu

Parupu Keerai Kootu (Purslane Leaves Kootu) is a very healthy green leafy vegetable, which has immense health benefits. There are many ways this parupu keerai can be cooked – like masiyal, kozhambu or kootu etc. This version of this recipe is a kootu version. This kootu can be both a side dish and a main dish in your cuisine.

 Health Benefits of Purslane Leaves:

1. Rich source of dietary fibre, vitamins and minerals.
2. Very low in calorie (just 16kcal/100g), hence can be consumed in large quantities.
3. Contains omega-3 fatty acids, which is very good for brain functioning, which prevents the development of ADHD (Attention defecit hyperactivity disorder).
4. Rich source of Vitamin A and C, and B complex vitamins. Consumption of vegetables rich in Vitamin A protects you from lung and oral cavity cancer.

For cooking purpose, pluck the leaves from the steam and wash it well before use to remove any dust or dirt from the leaves.

English Name : Purslane Leaves / Tamil Name : Parupu Keerai / Hindi Name : Chaurai

Bes Accompaniment for : Sambar / Kozhambu / Rasam / Curd Rice

Ingredients:

1. Purslane Leaves – 1 Bunch, leaves plucked
2. Tomato (small) – 1, chopped to small pieces
3. Garlic – 4 pods peeled
4. Small onion – 4 , peeled
5. Green Chillies – 2
6. Seasoning: Oil – 1 tsp, mustard seeds – 1 tsp, broken urud dhal – 1 tsp

 

Grind to gether :
Coconut – ½ cup, small onion – 2, cumin seeds – 1 tsp : grind together adding required water and keep the ground paste ready.

Method:
1. In a Kadai, add purslane leaves, chopped tomato, garlic pods, small onion, green chillies and add ¼ tumbler of water and cook uncovered adding very little salt until the purslane leaves are well cooked.

2. Cool the above and take it into a mixer and blend into a coarse paste, without adding water. Run the mixer for about 5-15 seconds, not more. No need to make the mixture mushy.

3. In a Kadai, season as given, add the green ground paste (from step 2) and mix well. Add required salt.

4. Add the coconut ground paste and stir to mix the contents well. Just allow one or two boil, to eliminate the coconut raw smell and then remove.

Note:
Cooking the leafy vegetables uncovered prevents discoloration of the leaf. This helps to retain the green color of the leaf.