Poosanikai Kootu, Keerai Poriyal ~ Tamil Nadu Style | Lunch Box Series : LBS#74

I made a poriyal or dry stir fries with greens, very typical of Tamil style.

Keerai Poriyal

Ingredients Needed:

Sirukeerai / Amaranth Leaves- 1 bunch
Onions - 1 small
Crushed garlic - 3 4- cloves
Dry Red Chilies - 3 nos
Mustard Seeds, Urad dal - 1/2 tsp
Hing a pinch
Oil - 1 tsp
Salt to taste

Cooked Toor Dal - 1/2 cup
Grated Coconut - 1 tsp

How to make Keerai Poriyal

Wash the greens in water for about 4 -5 times, till you are sure it's clean. Drain in a colander.

Chop roughly and keep it aside. Boil the toor dal ready.

Heat a non stick pan with oil. Temper with mustard, urad, dry red chilies, hing, saute well. Then add finely chopped onions, saute till onions turn colour.

Then add the greens, cook on high. Add salt and mix well. Cover with lid, till the water evaporates completely.

Once the greens is completely cooked, add the cooked dal and combine everything well.

Finally add the grated coconut and mix well.

Serve with rice.

Notes:

I always cook the dal extra for the poriyal, when making the sambar or charu. Else stock some always in the fridge.

Always add less than your regular salt amount as greens absorb more salt. You can add green chilies or even sprinkle red chili flakes if spice is not enough

Today's Meal was

Andhra Style Pappu Charu
Pumpkin Kootu
Keerai Poriyal
Curds and Rice
Appam.

Poosanikai Kootu

Ingredients Needed:

Pumpkin - 1 cup
Chana Dal - 1/4 cup
Split Yellow Moong dal - 1/4 cup
Salt to taste
Coconut. grated - 2 tbsp
Green chilies - 3 medium
Cumin Seeds - 1/2 tsp

For Seasoning

Oil - 1 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves few

How to make Poosanikai Kootu

Wash and peel the pumpkin slices, cube into 2 inch pieces.

Wash and soak the dals for 30 mins. Pressure cook the dals with enough water till done. Wait for the pressure to fall down. Pressure cook again with the pumpkin for 1 whistle. Wait for the pressure to fall down

Grind the coconut, cumin and green chilies to a smooth paste with water.

Once the pressure falls, cook further to make sure the water in the dal evaporates.

Add the ground coconut paste and cook further in sim.

Heat a pan with oil, temper with jeera, curry leaves and pour into the boiling kootu.

Serve with Rice, Sambar.