Thursday, July 18, 2013


This is one of my favorite keerai recipes. This is a very simple, mildly spiced and comforting dish that is even ideal for toddlers. Just serve with hot rice and a teaspoon of ghee and it tastes heavenly. My son just loves to have this as a soup.

Paruppu Keerai

Spinach : 1 bunch
Toor dhal: 1/2 cup
Salt: to taste
Oil: 1 tsp
Cumin seeds: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Red chillies: 2
Turmeric powder: a pinch
Asafoetida: a pinch
Curry leaves: 1 sprig

Cook the toor dhal with enough water along with turmeric powder and asafoetida
Wash the spinach thoroughly and chop the leaves and the thin stem
Heat 1 tsp of oil in a pan and add mustard seed &, cumin seeds
Once it starts spluttering urad dhal, curry leaves and split red chillies
Add the chopped leaves and fry for just a couple of minutes 
Sprinkle 2 tablepoons of water and cook in medium flame until the spinach is well cooked. Do not overcook the spinach.
Now add the cooked dhal and salt and mix well


  1. //Sprinkle 2 tablepoons of water and close the pan and cook in medium flame until the spinach is well cooked// கீரைய மூடி வைச்சு சமைக்கக் கூடாதுன்னு எங்கயோ படிச்சிருக்கேன். 2 நிமிஷம் வதக்கி, பருப்பை சேர்த்து கொதிக்க விட்டாலே கீரை தாராளமா வெந்துரும். டிரை பண்ணிப் பாருங்கோ! :)

    சிம்பிளான ஹெல்த்தி ரெசிப்பி!

    1. You are right.Thanks for pointing out that Mahi. I have edited the steps.

  2. Thoor dal in tamil enna