Murungai Keerai Parrupu Kulumbu
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Beetroot – 1/2 kg
Onion – 1
Green chilli – 2
Red chilli – 2
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Coconut – 1 tbs
Salt, oil, mustard seeds, ulund dhal, channa dhal, curry leaves, coriander leaves.
Peel skin, cut beetroot. Add in Cooker, add salt, 1/4 cup water, cook for one whistle. In oil fry mustard seeds, dhals, add onion, chillies, fry for few minutes. Add cooked beetroot along cooked water. Add turmeric, chilli powder, cook for few minutes, until it becomes dry. Add coconut, curry leaves, coriander leaves, mix, switch off.
Murungai Keerai Parrupu Kulumbu.
Thour dhal – 1/2 cup ( 100 gm)
Tender murungkai keerai – 1 cup
Small onion – 10
Garlic – 5 cloves
Tomato – 1
Red chilli – 6
Jeera – 1 tsp
Oil, mustard seeds, Hing, turmeric powder,
Cook dhal along turmeric powder, water for 5 whistles. Take out dhal cooked water for Rasam. In oil fry Jeera, add Onion, Garlic, red chilli, fry. Add Tomato, keerai, mix. Add it to dhal, add little water, cook for one whistle. Open, mix well.
For tempering, in oil fry mustard seeds, Hing, add it.
Dhal cooked water – 250 ml
Tomato – 3
Tamarind – Amla size
Salt, oil, rasam powder, garlic, Hing, curry leaves, coriander leaves.
In dhal cooked water, add tomatoes And boil. Remove tomatoes. In Tamarind pulp, add tomatoes, mash. Add salt in it, boil. Mix this in dhal water, add rasam powder, crushed garlic. In oil fry mustard seeds, Hing curry leaves, add Rasam. When it starts boiling, add coriander leaves, switch off, transfer and close immediately.
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