Siru Keerai Kulambu, சிறுகீரை குழம்பு is a variety of green leafy dal. It is made with the siru keerai or amaranth bhaji and dal.
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No one can deny the benefits of green leafy vegetables which are loaded with necessary nutrients. And finding new ways to relish this powerful ingredient is simply icing on the cake.
This siru keerai kulambu is pretty popular in Tamil Nadu. You will find the vegetable vendors calling out for this green early morning on the streets. This is a very popular green that is consumed widely in Tamil Nadu.
Ammi always used to buy this green. This sirukeerai was cooked in our home pretty often. Ammi would patiently clean the leaves for a long time. And most often make the siru keerai poriyal with minimal spices. The taste would still be so amazing.
Sirukeerai is something which my entire family relishes, except for the little one. She is quite fussy when it comes to eating the vegetables. No amount of coaxing will yield any results. Once she has made up her mind not to eat, nothing can change it.
So I am always at my wit’s end how to get this powerful green into her system. And the perfect way is to make it as a gravy or kulambu along with dal. That way I simply mix it with rice and she isn’t really sure that the sirukeerai is present in her food.
I make the siru keerai kulambu with tuvaram paruppu or the toor dal. You can even make it with the pasi paruppu or the moong dal. It tastes awesome with that too. But I make it more often with the tuvaram paruppu.
The method for making this siru keerai kulambu is pretty much simple. All you have to do is simply cook both the dal and siru keerai in pressure cooker. Then blend it well with a wooden dal masher before giving the tempering.
You can give any kind of tempering to this siru keerai kulambu. There are no hard and fast rules for the tadka. So you can add whatever tempering your family prefers. I do not like to add the curry leaves for making this tropical amaranth dal. It is a personal preference, but if you like the curry leaves, then definitely add them.
So let’s get started with the siru keerai kulambu, tropical amaranth dal
- 1 bunch of siru keerai
- 1 cup tuvaram paruppu / toor dal
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 large onion chopped
- 2 to matoes chopped
- salt to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tbsp garlic finely chopped
- 2 - 3 whole dry red chili
Remove the leaves from the siru keerai. You can even use the tender stems. Wash and chop the siru keerai.
In a pressure cooker, take the keerai, dal, turmeric powder, red chilli powder, onion, tomato and salt. Add sufficient water and close the lid. Cook till the dal is done.
Allow the steam to escape and mash the keerai and dal lightly with a wooden masher or hand blender.
Heat oil in a pan, add mustard seeds.
When the mustard seeds begin to splutter, add the cumin seeds, garlic and whole dry chili. Add this tempering to the prepared keerai.
Serve hot with plain rice.
Signing off until next time,
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