Mom’s Cook Book

<span lang ="en">Dal Palak or Parippu Keerai Kuzhambu</span>

Dal Palak or Parippu Keerai Kuzhambu as we know it in South India

Radha K Krishnan
Parippu Keerai Kuzhambu is a gravy made with greens, Thor Dhall/ Green Gram Dhall, tomatoes, onions as main ingredients and eaten with hot rice and ghee.
Servings servings servings
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Instructions

  1. Add Thor Dal or Green Gram Dal in a pressure cooker.
  2. Add Turmeric Powder, chopped Onion and a teaspoon oil.
  3. Cook on a medium flame till the dal is cooked or upto 3 whistles.
  4. Take another medium vessel and add the palak and methi leaves.
  5. Add the tomatoes, Garlic, tamarind, sambar powder and salt.
  6. Cook on low fire without adding water for 10 minutes. The water required for cooking will be released by the greens
  7. Remove from flame and drain the excess water.
  8. Mash this cooked greens to a pulp consistency.
  9. Also mash the dal.
  10. Add the mashed dal to the mashed greens.
  11. Mix well and adjust salt.
  12. You can also add water if required (This Kuzhambu is usually made in a thick consistency).
  13. Place this curry on the flame and bring it to a boil.
  14. Remove from flame and keep aside.
  15. Heat oil in a kadai.
  16. Add Mustard seeds and splutter.
  17. Add Black Gram Dhall and fry till brown.
  18. Add Red Chillies and fry till brown.
  19. Remove from flame and pour it over the Parippu keerai kuzhambu.
  20. Mix it well.
  21. Ready to serve with hot rice and ghee.

Recipe Notes

This curry can be made with a mixture of different greens as you would. you can add parippu keerai, Puli keerai (if you add puli keerai tamarind can be avoided). I also add thandu keerai.