Wednesday, March 30, 2016

Keera pulipu - Mulai keerai / venthiya keera / pasala keera

My mom makes it very often and it tastes lovely with potato fry and vadams. At home, we can it keera pulipu , it can be called keera venthiya kozhambhu, keera puli kozhambhu, or keera pulipu kootu.

The recipe below will feed three to four people.

Ingredients  :

Toor Dhal - 3/4 cup
Tamarind - Lemon sized
Finely chopped keeera -  Large leaf (1 bunch),  small leaf  (1 -1.5 cups)
Cooking Oil - 2 table spoon
Rice flour - 1 table spoon
Salt - 1 tablespoon (or as you require)

To Temper :
Kadugu /Mustard - 1 teaspoon
Vendiyam / Methi - 1 teaspoon
Urad dhal - 1 teaspoon
Red chillies - 2
Green chillies -2

Cooking Method :

1 ) Cook toor dhal in pressure cooker and allow it to cool.
2) Finely chop the keera and rinse it thrice with clean water.
3) Boil half cup water, immerse tamarind inside and close with lid. After 10 minutes extract almost two cups of tamarind syrup from it.
4) On a kadai /Pan , add oil and ingredients to temper .
5) After the mustard cracks, add the tamarind syrup and allow it to boil.
6) When raw smell of tamarind goes or  you see lots of bigger bubbles on tamarind ;) , add chopped keera and stir well once.
7) Keep the kadai on medium flame, check if the spinach has shrunk to size  or cooked.
8) If the keera is cooked, take dhal from pressure cooker, smash it smoothly and then add required salt to the kadai.
9) Add rice flour to few table spoons of water , mix well and add to the kadai.Keera pulipu kozhambhu is ready.
10) If the keera pulippu kozhambu is thicker, add little water to adjust consistency .
11) Remove from heat and its ready to serve.

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