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Paruppu Keerai Masiyal (Purslane Green Leaves Mash)

June 9, 2014

Purslane Leaves (Paruppu Keerai in Tamil) – is a local variety of spinach with very small, soft leaves.  Not sure what the Hindi name is.  Surprised always to see this in Doha. We add Greens (any type of paalak/spinach) to our diet atleast thrice a week – with or without dal (lentils).

Since I am also making ‘Mullangi Sambhar’ (lentil stew with Raddish) today, decided to go with this ‘Paruppu Keerai Masiyal’ or Purslane Green Leaves Mash sans the usual dal (lentil) addition (found the English word for this type of paalak with very great difficulty – every link seems to lead to dal or spinach of a different type. so i guess this type of spinach/paalak – this paruppu keerai is native only to Tamil Nad).

 

Ingredients:

1 bunch of Paruppu Keerai (Purslane leaves – a type of greens/spinach/paalak)

1-2 onion

1-2 tomato

1-2 green chili

3-4 garlic pods

For Tempering :  1 tsp of cooking oil, 1-2 dry red chili broken and de-seeded, 1/2 a tsp of mustard seeds, 1/2 a tsp of cumin or jeera seeds)

Water

Salt

 

Method:

Rinse and chop the Purslane leaves bunch (Paruppu keerai in tamil).

Chop the onion, tomato, green chili and garlic

Add everything to a pressure cooker and cook until soft adding generous water.

When pressure is released, mash to a very smooth consistency with the back of a thick wooden ladle. ( i use a clay pot and a wooden ladle that goes with it the traditional way) (do not use the blender – so far as you can. or the paalak mash will become like a liquidy paste).

Salt the Purslane/Parruppu Keerai mash. Add water and bring to a boil if necessary or reduce water with a light re-heating depending on the consistency you want.

For tempering:  Take a tsp of oil in a small wok.  Heat it and when it is hot enough, add mustard and cumin seeds plus the dry red chili to it and wait for the same to splutter. The broken mustard, cumin seeds bring an aroma of their own to the dish.  Add this tempering to the Purlane leaves/Paruppu Keerai mash and stir well.

Serve as subzi/side dish with roti/parathas/plain rice.  Full of fibre and essential vitamins and other nutrition.  Refrigerate for not more than 1 day. (About tempering:  we do it with all dishes and of late it is reported that the tempering ingredients like mustard seeds, cumin/jeera seeds etc delay the onset of dementia, Parkinson’s etc.) This dish uses not more than 1 tsp of cooking oil.

 

 

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