Friday 11 November 2016

Paruppu Keerai Pasiparuppu Kadaiyal/Purslane With Dal/Verdolaga[Mexican Parsely] cooked with Dal

Before going into the recipe I would to share a little about paruppuKeerai/Purslane/Verdolagas which I googled and read about in various websites[specialityproduce, Wikipedia, nutrition and you etc]. Though I have been eating this paruppu keerai since I was a kid, I was really surprised to read a lot of interesting facts and how it’s been used all over the world. The greens which I am sharing here is called as Paruppu Keerai in Tamil, Purslane in English and Verdolagas in Spanish and is very common in central Mexico. The stem, leaves and  the beautiful yellow flowers of paruppu keerai/verdolagas are all edible and have a slightly salty, slightly tangy and acidic flavor. The slight tangy taste adds up great taste when we make soups and stir fries, and its juicy leaves can be used to add texture to salads.

 Purslane/Paruppu Keerai is very common around world, in Mexican cuisine they are commonly paired with pork, tamales, stews and eggs. In Japan it is commonly pickled and served with rice. In Russia, Turkey and Lebanon it is used in a variety of salads ranging from tabbouleh to potato salad. It has long been used in Chinese medicine. In South India, they are cooked with dals, stir fries, soups etc. Paruppu Keerai/Purslane is rich in potassium and magnesium. The soft, succulent leaves are rich in Omega -3 fatty acids which help in lowering blood pressure and regulate cholesterol levels. This wonderful green leaves are rich in dietary fiber, vitamins and minerals. It is an excellent source of Vitamin A , C and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids as well as dietary minerals such as iron, magnesium, potassium and manganese. With this, I think it’s time for me to move on to the recipe. Do try out this Paruppu Keerai/Verdolagas pasiparuppu kadaiyal and post your comments here. Meanwhile do check out other interestingKeerai recipes and different varieties of Greens/Keerais here.

Here’s how to make Paruppu Keerai Kadaiyal with step by step photos…

Paruppu Keerai/Purslane
1 bunch
Moong Dal/Paasi Paruppu
½ cup
1 chopped
Green Chillies
2 slit lengthwise
2 chopped
Garlic Cloves
Sambar Powder
1 tsp
Turmeric Powder
¼ tsp
One big pinch
One small marble size ball
As needed

For Tempering
Oil/Gingelly Oil
1 tsp
Mustard Seeds
½ tsp
Cumin Seeds
½ tsp
Dry red Chillies
Curry Leaves
Preparation Time: 10-12 minutes                       Recipe Category: Lunch,Veg Gravies   
Cooking Time: 25 minutes                                    Recipe Cuisine: South Indian, TamilNadu
Serves: 4
Author: Priya Anandakumar

Also check out different types of Keerai Varieties & Keerai Recipe here

Clean the paruppu keerai/Purslane/Verdolaga, wash and keep it separately. I have used just the leaves, but you can just chop the stem also and add it along with the leaves when cooking.

Wash the moong dal thoroughly and drain the water. Add about 2 cups of water to the dal. Add chopped onions, green chillies, tomatoes, garlic cloves to the dal.

Cook the dal on medium-high flame. Add turmeric powder, salt and hing to the dal when cooking. I have cooked the dal in open pan, if there is not enough water at any point, add little water and cook the dal.

When the dal is almost cooked add the paruppu keerai/purslane to the dal. Add red chilli powder/Sambar powder at the point and mix thoroughly. [Adding red chilli powder is totally optional, it can be skipped].

Extract the tamarind juice with very little water and keep it aside. Cook the greens[paruppu keerai/purslane] for about 4-5 minutes. Then add the tamarind extract and mix thoroughly. Adjust the salt level at this point and switch off the stove.

Heat oil in a small kadai, splutter mustard seeds, cumin seeds, dry red chillies, curryleaves and add it to the cooked Paruppu Keerai Kadaiyal.

Healthy and delicious Paruppu Keerai Paasiparuppu Kadaiyal is ready to be enjoyed. You can serve it a cup of white stemed rice or as side dish for rotis, chapathis etc.

Thank you all for visiting my space, please come back again for more simple, healthy and authentic recipes of South India.

Meanwhile do check out other interestingKeerai recipes and different varieties of Greens/Keerais here.

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Until then I am signing off…

1 comment:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar