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You are here: Home / South Indian Recipes / Kuzhambu Varieties / Paruppu Keerai Masiyal Video Recipe

Paruppu Keerai Masiyal Video Recipe

August 6, 2019 By Sangeetha Priya 2 Comments

Paruppu Keerai Masiyal (in Tamil) is a mix of dal with spinach. Its such a healthy dish which goes very well with Rice, Roti and sometimes we eat with dosa as well. This Paruppu Keerai Masiyal version uses minimal ingredients, not overloaded with sambar powder nor garam masala. Zero tomatoes used in this dish also you can skip onion. It tastes excellent and whenever I share this masiyal with neighbors / friends around or make for parties I get appreciation always.

Few asked for the recipe, so before posting here I gave the recipe to some and they said it turned out great after trying it out. With best reviews from friends for this recipe I am sharing one of my kids favorite dish today. If you heard Kongunadu Uppu Paruppu (no tomato no onion dal dish) then this is related to it with healthy spinach addition. Since we have summer now I am getting more garden yields in my backyard, so I alter dal and spinach each time I make. The below lunch plate has Moong Dal with Gongura with mild tomato and sambar powder, this is my old version recipe HERE.

Lunch served more details HERE

I do add my daily cooking/gardening/ day to day interesting activities in Instagram on the same day, so if you wish to get my daily updates do follow HERE.

Toor dal with Malabar Spinach other menu details HERE
Menu details HERE

Paruppu Keerai Masiyal Ingredients

Split Moong or Masoor Dal – 1/3 Cup
Chopped Ponnanganni(dwarf Copperleaf)/ Spinach – 2 Cups
Garlic – 5 -6 Numbers
Cumin Seeds – 1tsp
Green Chili – 1 Number
Whole Pepper – 1/2tsp
Chopped Onion – 3 Tbsp
Salt, Oil amd Turmeric – As needed
Onion/Vengaya Vadagam – 1.5tsp
Mustard Seeds – 1/4tsp

Paruppu Keerai Masiyal Preparation

  • Wash spinach thrice or as needed and keep the other ingredients ready.
  • Soak the dal for 15 minutes after washing and pressure cook for 3 hisses with necessary water and few drops of oil.
  • Meanwhile finely chop spinach, chili, garlic and onion.
  • In a kadai add oil or ghee when its hot splutter mustard seeds.
  • Add chopped garlic, green chili, cumin seeds and whole pepper, saute till garlic turns nice brown in color.
  • Do add chopped onion, turmeric powder and salt saute till onion changes color.
  • Now add chopped spinach / keerai in batches and keep sauteing.
  • Cook the spinach in medium flame for few minutes with dal water alone or in 1/2 cup clear water.
  • Some spinach varieties doesn’t need prolong cooking with water so make sure it cooked properly before adding dal.
  • Now add the dal, if needed water to bring to the right consistency.
  • Adjust salt and when the dal and spinach mixture comes to rolling boil, add separately fried onion vadagam then remove from flame.
  • Serve with South Indian specials kootu, poriyal, rasam, rice, appalam and curd.

Video Tutorial

Recipe Card

Print
Paruppu Keerai Masiyal
Prep Time
15 mins
Cook Time
20 mins
 
Author: Sangeetha Priya
Ingredients
  • Split Moong or Masoor Dal – 1/3 Cup
  • Chopped Ponnanganni/ Spinach – 2 Cups
  • Garlic – 5 -6 Numbers
  • Cumin Seeds – 1tsp
  • Green Chili – 1 Number
  • Whole Pepper – 1/2tsp
  • Chopped Onion – 3 Tbsp
  • Salt Oil amd Turmeric – As needed
  • Onion/Vengaya Vadagam – 1.5tsp
  • Mustard Seeds – 1/4tsp
Instructions
  1. Wash spinach thrice or as needed and keep the other ingredients ready.
  2. Soak the dal for 15 minutes after washing and pressure cook for 3 hisses with necessary water and few drops of oil.
  3. Meanwhile finely chop spinach, chili, garlic and onion.
  4. In a kadai add oil or ghee when its hot splutter mustard seeds.
  5. Add chopped garlic, green chili, cumin seeds and whole pepper, saute till garlic turns nice brown in color.
  6. Do add chopped onion, turmeric powder and salt saute till onion changes color.
  7. Now add chopped spinach / keerai in batches and keep sauteing.
  8. Cook the spinach in medium flame for few minutes with dal water alone or in 1/2 cup clear water.
  9. Some spinach varieties doesn’t need prolong cooking with water so make sure it cooked properly before adding dal.
  10. Now add the dal, if needed water to bring to the right consistency.
  11. Adjust salt and when the dal and spinach mixture comes to rolling boil, add separately fried onion vadagam then remove from flame.
  12. Serve with South Indian specials kootu, poriyal, rasam, rice, appalam and curd.
Recipe Notes
  1. Green chili, more garlic, cumin and whole pepper are the star ingredients for this recipe.
  2. Masoor dal with Ponnangani is my personal favorite and moong dal with palak or malabar spinach is my kids favorite.
  3. Rice, ghee, paruppu keerai and appalam is a divine combo 🙂 still I like it with dosa.

Our lunch menu on this Video recorded day had

Kollu Paruppu Chutney
Peerkangaai Poriyal
Ponnanganni Keerai Paruppu Masiyal
Paruppu Rasam
Homegrown Garlic / Poondu Kulambu (video recipe later) Pudalangaai Chana Dal Kootu
Homemade Ghee
Homemade Curd
Ponni Boiled Rice
Microwave Sutta Appalam 🙂

Notes

  1. Green chili, more garlic, cumin and whole pepper are the star ingredients for this recipe.
  2. Masoor dal with Ponnanganni is my personal favorite and moong dal with palak or malabar spinach is my kids favorite.
  3. Rice, ghee, paruppu keerai and appalam is a divine combo 🙂 still I like it with dosa.

Post You May Like:

Pasi Paruppu Kuzhambu | Split Moong Dal Sambar
Cranberry Savory Dosa Batter Waffles
Black-Eyed Peas Savory Sundal Recipe

Filed Under: Healthy Recipes, Kuzhambu Varieties, Veg Kuzhambu Varieties Tagged With: dwarf copperleaf recipe, Honagone soppu bassaru, honnagone recipe, keerai kadaisal recipe, keerai kadaiyal, keerai kootu, Keerai masiyal, kongunadu style moong dal masoor dal keerai uppu paruppu, Matikaduri recipe, mukunuwenna recipe, nitha kitchen video recipes, organic keerai masiyal recipe, paruppu keerai, paruppu keerai kadaisal kadaiyal, paruppu keerai kootu, paruppu keerai masiyal, paruppu keerai masiyal video recipe, ponagantikura pappu saaru, ponnaganti aaku recipe, ponnanganni, ponnanganni keerai garden images, ponnanganni paruppu masiyal, sessile joyweed, கீரை பருப்பு கடையல், கொங்குநாடு கீரை உப்பு பருப்பு, பருப்பு கீரை செய்வது எப்படி, பொன்னாங்கண்ணி கீரை பருப்பு மசியல், பொன்னாங்கண்ணி கீரை வீடியோ ரெசிப்பீஸ், பொன்னாங்கன்னி கீரை, பொன்னாங்காணி கீரை

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  1. Ponnanganni Keerai Idli Podi Video Recipe Nitha Kitchen says:
    October 15, 2020 at 4:15 pm

    […] more demand for this plant among friends circle). One main dish I make often with this keerai is ponnanganni paruppu keerai masiyal since it’s all of ours favorite side dish for rice and dosa. I remember few of my friends […]

    Reply
  2. Paruppu Keerai Masiyal Video Recipe – Nitha Kitchen – All About Belagavi says:
    March 20, 2020 at 1:43 am

    […] Source link […]

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