Keerai Parupu Poriyal

Keerai Parupu Poriyal is a healthy side-dish which you can include in your meal, this can be done with any kind of greens (spinach/palak) available & very healthy as it contains Iron.

This recipe requires little cooked toor dhal, which need not be cooked 100%., about 70% cooked toor dhal is more than sufficient for this poriyal. This is very simple to make. Normally during a south Indian lunch spread, I make this keerai. To make my task little easy, I don’t separately cook toor dhal for this poriyal, the toor dhal which I cook for making sambar, I take a ladle of that cooked toor dhal for this keerai poriyal use and use it.

Ingredients:

1. Keerai (Mullangi Keerai/Pasalai Keerai/Araikeerai/Molakeerai)- 2 Cups, Chopped fine
2. Mustard - 1/2 tsp
3. Broken Urud dhal - 1/2 tsp
4. Jeera - 1/2 tsp
5. Red Chillies (Whole) - 3,each broken into 2 pieces
6. Toor Dhal - 1/4 Cup
7. Coconut - 1/2 Cup
8. Salt - 2 tsp
9. Oil - 2 tsp

Pre-requisite:

1. Pressure cook toor dhal for just 1-2 whistle, until the dhal is 70% cooked & strain all the water and keep the dhal ready

Method:

1. In Kadai, season with oil, mustard, broken urud dhal & jeera.

2. Add the chopped keerai & required salt and mix well and let it get cooked uncovered, for 7-10 mins, until the keerai is well cooked.

3. Add the cooked toor dhal & mix well.

4. Add the coconut and mix well and keep on flame for a min or two and then remove.

Keerai Parupu Poriyal is ready!!!