Paruppu keerai kootu is a south-indian style dal with whole masoor dal. It is generally served with rice, can also be served with roti/phulkas.
Paruppu keerai known as purslane leaves in english. It is a weed and you can see it growing almost in any place. Whenever i m coming back from yoga classes, i see fresh green patches of purslane growing, my hands go all itchy to pluck them. All parts of this weed is edible, the leaves, flowers and stems.
These leaves can be added to salads and consumed raw. When cooked they have this viscous or gelatinous texture. Many don’t prefer this green for the same reason. If you ask me, it isn’t visible that much not like a flaxseed gel. We south-indians prefer to make kootu with it, amma even makes delicious sambar.
Apart from being a tasty green, it has got lot of health benefits too. It is rich in omega-3 fatty acids than any other greens and a good amount of calcium and pottasium too. Why to ignore such a healthy green and run behind supplements. I m fortunate enough to get these greens here in UAE. Most of the vegetable shops like Madina, Lulu, Carrefour have this green in abundance and fresh.
How i clean & store paruppu keerai
I usually buy 2-3 bunches of paruppu keerai for us, a family of 4. Clean them roughly, by picking any wilted or spoiled stem or leaf. Chop them roughly, Wash them with water. I dunk them in cold water, let it sit for 5 minutes, then strain the greens from the water, this way all the mud/dirt remains at the bottom. I repeat the process again, allow the greens to drain well in a colander. Once drained, divide them into 2 batches into a ziploc pouch and freeze it. if i m using it the next day, i just refrigerate it.
How i cook paruppu keerai
This recipe of paruppu keerai kootu was made with whole masoor dal. You can also use split masoor dal, moong dal whole or split. If using chana dal, i recommend soaking it for atleast 1 hour to ease the process of cooking.
I make all my kootu in pressure cooker. Soak the dal for 15 minutes, drain and keep aside. Remove the greens for the fridge/freezer. In the pressure cooker, add tadka of mustard seeds, chilies, add greens and tomatoes, saute for a minute. Add sambar/kootu powder,tip in the dal, add enough water. Pressure cook for 3-4 whistles.
Paruppu Keerai Kootu | Purslane leaves dal
- 2 bunches paruppu keerai/purslane leaves
- ½ cup whole masoor dal any other dal can be used
- 1 no medium sized tomato chopped
- 4 tbsp freshly grated coconut
- ½ tsp sambar powder
- ¼ tsp turmeric powder
- ½ tsp salt or to taste
- 2 tsp oil any vegetable oil
- ¼ tsp mustard seeds
- 3 nos green chili
- ⅛ tsp hing/asafoetida
- a sprig of curry leaf
- Clean, Wash and Chop the Greens. I usually do this ahead. It can also be done just before cooking, paruppu keerai/purslae, doesn't take much time for cleaning and chopping.
- Soak the whole masoor dal in water for 15 minutes. Drain and keep aside until use
- Heat a pressure cooker with oil for tempering. When the oil is hot, splutter mustard seeds, add hing and curry leaves.
- Next add chopped tomatoes to this sizzling tadka. Add turmeric powder and saute for a minute
- To this add chopped paruppu keerai/purslane leaves and mix well. Add the drained masoor dal to the keerai.
- Add 3 cups of water to the keerai. Add sambar powder, freshly grated coconut and salt to this and mix.
- Close the pressure cooker and pressure cook for 3-4 whistles. Once done, let the pressure release on its own.
- We prefer our kootu to be semi-gravy, not so thick or thin. If you feel the consistency of the kootu is thin, let it boil for 10 minutes to get to the right consistency.
- Once done, remove from the stove, serve it along rice or roti.
I usually serve this keerai along with rasam and rice or pack it with roti’s for my hubby’s lunch box.
More Keerai Kootu Varieties
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