ParuppuThogaiyal/Dal Thogaiyal. Tempering of gongura chutney is optional, you can temper it with mustard seeds, cumin seeds, urad dal and mix it with gongura chutney
Pulichakeerai - 1 kattu. urad dal - 1 tsp. Separate the stems from pulichakeerai and cook only the leaves with 1/2 cup of water ( 1 cup size = 150 ml). Heat a vessel with oil and add mustard seeds, urad dal, 3 red chilli, salt chopped onions and garlic. 1 tsp urad dal - 1 tsp salt - as needed
# you can temper with mustard, red chillis, urad dal and curry leaves. Keerai (Indian Spinach) masiyal is a low calorie and traditional vegetable recipe cooked with onions, chillies and garlic
ParuppuMasiyalMethod. Chettinad Dal RecipesIngredients. When the dal is cooked mash it with dal masher or potato masher, add required salt and if required dilute with some more water
I usually make this masiyal without dal - just cook the spinach, mash and season it. Now heat oil, add mustard seeds when they crack add urad dal, red chillies and fry for a minute and then add chopped onions and fry till the onions turn slightly golden
I had got this bunch of arai keerai, a type of greens like spinach and mustard greens. I had wanted to do the Keerai Masial and rice, but my daughter didn't want to have rice that day
This is one type of keerai recipe from my Amma's kitchen which I enjoyed from my childhood. Spinach or any greens are winter vegetables which is fresh and full of nutrition in that season
I am post this recipe for second day of Blogging Marathon under kids dessert theme and I have chosen payasam recipe which more traditional and must for many festivals and most liked by kids for its sweetness and texture
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Add the chopped spinach to the dhal mixture and mix it well. Spinach - 1 cup, choppedGreen Chili - 2 Channa dhal - 1/2 cupTuvar dhal - 2 tbspnsUrad dhal - 2 tbspnsGinger - 1 tsp, choppedHing - a pinchSalt - according to tasteOil for frying Method
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