Paruppu Keerai Pasiparuppu Kadaiyal/Purslane With Dal/Verdolaga[Mexican Parsely] cooked with Dal

Before going into the recipe I would to share a little about paruppuKeerai/Purslane/Verdolagas which I googled and read about in various websites[specialityproduce, Wikipedia, nutrition and you etc]. Though I have been eating this paruppu keerai since I was a kid, I was really surprised to read a lot of interesting facts and how it’s been used all over the world. The greens which I am sharing here is called as Paruppu Keerai in Tamil, Purslane in English and Verdolagas in Spanish and is very common in central Mexico. The stem, leaves and  the beautiful yellow flowers of paruppu keerai/verdolagas are all edible and have a slightly salty, slightly tangy and acidic flavor. The slight tangy taste adds up great taste when we make soups and stir fries, and its juicy leaves can be used to add texture to salads.

 Purslane/Paruppu Keerai is very common around world, in Mexican cuisine they are commonly paired with pork, tamales, stews and eggs. In Japan it is commonly pickled and served with rice. In Russia, Turkey and Lebanon it is used in a variety of salads ranging from tabbouleh to potato salad. It has long been used in Chinese medicine. In South India, they are cooked with dals, stir fries, soups etc. Paruppu Keerai/Purslane is rich in potassium and magnesium. The soft, succulent leaves are rich in Omega -3 fatty acids which help in lowering blood pressure and regulate cholesterol levels. This wonderful green leaves are rich in dietary fiber, vitamins and minerals. It is an excellent source of Vitamin A , C and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids as well as dietary minerals such as iron, magnesium, potassium and manganese. With this, I think it’s time for me to move on to the recipe. Do try out this Paruppu Keerai/Verdolagas pasiparuppu kadaiyal and post your comments here. Meanwhile do check out other interestingKeerai recipes and different varieties of Greens/Keerais here.

Here’s how to make Paruppu Keerai Kadaiyal with step by step photos…

Ingredients

Paruppu Keerai/Purslane	1 bunch
Moong Dal/Paasi Paruppu	½ cup
Onion	1 chopped
Green Chillies	2 slit lengthwise
Tomatoes	2 chopped
Garlic Cloves	4
Sambar Powder	1 tsp
Turmeric Powder	¼ tsp
Asafoetida/Perungaayam/Hing	One big pinch
Tamarind	One small marble size ball
Salt	As needed

For Tempering

Oil/Gingelly Oil	1 tsp
Mustard Seeds	½ tsp
Cumin Seeds	½ tsp
Dry red Chillies	2
Curry Leaves	5-6

Preparation Time: 10-12 minutes                       Recipe Category: Lunch,Veg Gravies   

Cooking Time: 25 minutes                                    Recipe Cuisine: South Indian, TamilNadu

Serves: 4
Author: Priya Anandakumar

Also check out different types of Keerai Varieties & Keerai Recipe here

Other Keerai Recipes that might be of your interest

Ragi Murungaikeerai Adai

Siru Keerai Kadaiyal

Arai Keerai Puli Kadaiyal

Paruppu Keerai Kadaiyal

Vendhaya Keerai Paruppu Kadaiyal

Red Ponnanganni Keerai Paasi Paruppu Kadaiyal

Mulai Keerai Poondu Masiyal

Paruppu Keerai Masiyal/Spinach Masiyal

Agathi Keerai Kootu

Ponnanganni Keerai Kootu

Manathakkalli Keerai Kootu

Arai Keerai Poriyal

Murungai Keerai Poriyal

Ponnanganni Keerai Poriyal

Keerai Thandu Poriyal

Red Ponnanganni Poriyal

Murungai Keerai Muttai Poriyal

Vallarai Keerai Poriyal

Karuvepilai Thuvaiyal

Murungaikeerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Vallarai Keerai Thuvaiyal

Karuvepilai Thokku

Thoodhuvalai Keerai Chutney

Gongura Chutney

Karuvepillai Podi

Murungai Keerai Podi

Murungai Keerai Thanni Saaru

Manathakkli Keerai Thanni Saaru

Murungai Keerai Soup

Siru Keerai Thandu Soup

Murungaikeerai Sambar

Mudakathan Keerai Kuzhambu

Thoodhuvalai Keerai Rasam

Mint/Pudina Rasam

Spinach Kofta Curry

Keerai Vadai

Keerai Vadai with Urad Dal

Dill Leaves Vadai

Karpooravalli Bajji

Spinach Pakoda

Paruppu Keerai Chapathi

Spinach Chapathi

Palak Chicken Curry

Palak Paneer

Method

Clean the paruppu keerai/Purslane/Verdolaga, wash and keep it separately. I have used just the leaves, but you can just chop the stem also and add it along with the leaves when cooking.

Wash the moong dal thoroughly and drain the water. Add about 2 cups of water to the dal. Add chopped onions, green chillies, tomatoes, garlic cloves to the dal.

Cook the dal on medium-high flame. Add turmeric powder, salt and hing to the dal when cooking. I have cooked the dal in open pan, if there is not enough water at any point, add little water and cook the dal.

When the dal is almost cooked add the paruppu keerai/purslane to the dal. Add red chilli powder/Sambar powder at the point and mix thoroughly. [Adding red chilli powder is totally optional, it can be skipped].

Extract the tamarind juice with very little water and keep it aside. Cook the greens[paruppu keerai/purslane] for about 4-5 minutes. Then add the tamarind extract and mix thoroughly. Adjust the salt level at this point and switch off the stove.

Heat oil in a small kadai, splutter mustard seeds, cumin seeds, dry red chillies, curryleaves and add it to the cooked Paruppu Keerai Kadaiyal.

Healthy and delicious Paruppu Keerai Paasiparuppu Kadaiyal is ready to be enjoyed. You can serve it a cup of white stemed rice or as side dish for rotis, chapathis etc.

Thank you all for visiting my space, please come back again for more simple, healthy and authentic recipes of South India.

Meanwhile do check out other interestingKeerai recipes and different varieties of Greens/Keerais here.

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Until then I am signing off…