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    Home » Vegetarian Side Dishes » Poosanikai Kootu, Keerai Poriyal ~ Tamil Nadu Style | Lunch Box Series : LBS#74

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

    Published: Apr 26, 2014 · Modified: Sep 23, 2020 by Srivalli · 6 Comments

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    While I talk about different types of Parottas for a typical Tamil Nadu Special, today's meal is a simple mix of Kootu, Keerai Poriyal with Chaaru, with a final touch of curd rice.
    I simply love the kootu types, as it not only adds the vegetable, but the lentil as well to your meal, which completes your lunch. A typical meal includes poriyal, kootu, sambar, rasam and curds. While rasam is made everyday, I thought I would replace with Charu, which is a Andhra version of a blend that's a cross between a Sambar and a Rasam.
    I have not eaten this charu in any andhra home, other than my own. Amma only makes a plain Charu, while I have read that even vegetables are added to this, as the sambar. This Charu has just the red chili powder, unlike sambar made with Sambar powder.
    With the month long marathon, I almost don't have time to think of anything new. The weekly menu planner sort of makes me concentrate on something new. Until I come up with other interesting dishes, enjoy this simple meal!

    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.

    Recipe

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

    Course Main Dish - Gravies
    Cuisine Tamil Nadu
    By Diet Vegetarian
    Dish Type Dry Side Dishes, South Indian Kootu
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Karishma Pais says

      April 26, 2014 at 2:46 pm

      Looks lovely. Could you please let me know what the English translation of "Siru Keerai" would be? I'm guessing its some kind of green leafy vegetable?

      Reply
    2. jasmin says

      April 27, 2014 at 12:54 am

      Simple n humble meal 🙂

      Reply
    3. FlavorsAnd ColorsByAparna says

      April 27, 2014 at 2:24 pm

      Delicious Meal

      Reply
    4. Priya Suresh says

      April 27, 2014 at 3:14 pm

      Wat a comforting foods they are, i can happily finish that plate rite now.

      Reply
    5. Pavani N says

      April 28, 2014 at 2:06 am

      Oh man, what a yummy plate of food Valli. Everything is making my mouth water.

      Reply
    6. Chef Mireille says

      May 03, 2014 at 10:39 pm

      wouldn't mind having this plate for lunch

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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