There are lots of traditional kulambu and this is one of the traditional kulambu variety. In India, we use to make this dish in a clay pot. It is also can be called as keerai masiyal.
When my mom makes this keerai kadaiyal she makes dry fish sambal as a side for rice. The combo is one of the best food what my mom makes.
When my mom makes this keerai kadaiyal she makes dry fish sambal as a side for rice. The combo is one of the best food what my mom makes.
Have this keerai kadayal with a dollop of ghee in hot rice, tastes heaven and tastier when combined with rasam sadam and appalam . It can be a side dish for chapati as well. It is a less spicy Kadaiyal, protein, and iron-rich health for kids.
Ingredients
- Amaranth leaves - 1bunch
- Moong dal - 1/2cup
- Toor dal - 1/2cup
- Onion - 1 medium size
- Tomato - 1large size
- Garlic cloves - 6 to 7nos
- Green chilies - 2nos
- Cumin seeds - 1heaped tbsp
- Turmeric powder - 3/4tsp
- Sambar powder - 1tbsp
- Mustard seeds - 1 1/2tsp
- Red chilies - 3nos
- Oil as needed
Instructions
- In a pressure pan roast the moong dal until light brown and add the toor dal.
- To the pressure pan add the chopped amaranth leaves, onion, tomato, garlic cloves, green chilies, and cumin seeds. Pressure cook all the ingredients until 3 to 4 whistles or until all the ingredients well cooked.
- After opening the cooker add the salt, turmeric powder, and sambar powder, Using a wooden spatula mash well the dal and the leaves well and keep aside.
- Now make the tempering. Heat oil n a pan splutter the mustard seeds and red chilies, add it to the mashed dal and leaves.
- Serve with rice or chapati or even paratha.
Cooking Tips
- U can add any kind of green leaves like spinach, methi or kale.
- If you don't have sambar powder you can use 1/2tsp chili powder, 1tspcoriander powder, and 1/4tsp cumin powder
Comments