|Tharai Pasalai Keerai Kuzhambu / Siru Pasalai Sambar|
Tharai Pasalai Keerai Kuzhambu / Siru Pasalai Sambar, sharing a very easy yet delicious keerai sambar recipe made from siru pasalai, toor dal and tamarind. This keerai is hard to find in markets. But luckily, I got these from a very old keerai seller lady who sells all varieties of organic keerai in Ambattur market. Actually, this post is one year old and was waiting in draft to be posted.
Siru Pasalai is also known as “Portulaca quadrifida” or “chickenweed”. I do not know the health benefits of this keerai, but it sure tastes delicious and requires time to clean.
You will find roots at every stem & leaf joints. I have just discarded the roots alone and used stems and leaves. It tastes different. I have made slightly thick curry. If you want watery consistency, then adjust the amount of water accordingly. The preparation method is similar to any other keerai sambar variety. I have used pressure cooker to cook keerai and other ingredients, mashed them and used tempering ingredients.
Similar sambar recipes,
Tharai Pasalai Keerai Kuzhambu | Siru Pasalai Sambar
a very easy yet delicious keerai sambar recipe made from siru pasalai, toor dal and tamarind.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: South Indian
- 1 bunch Tharai Pasalai Keerai / Portulaca quadrifida
- ½ cup toor dal / tuvaram paruppu / split pigeon peas
- lemon sized tamarind ball
- 1 medium sized onion – finely chopped
- 1 tomato – chopped
- 2 green chilies – chopped
- 2 garlic flakes
- ¼ tsp turmeric powder
- asofoetida – a pinch
- salt to taste
- 1 tsp mustard seeds
- 2 dry red chilies
- 10 curry leaves
- 2 tbsp Vadagam (seasoning ingredient) – optional
- Please follow the instructions below.
How to prepare Tharai Pasalai Keerai Kuzhambu
- Cut off the roots of keerai. I’ve not discarded the stems. It is optional to include the stems. Otherwise, use both stems and leaves. Wash it properly to remove mud or dust particles.
- Take a pressure cooker. Add washed keerai, toor dal. garlic flakes, chopped onion, tomato, green chilies and tamarind ball. Now, Add 1 cup water and mix well everything.
- Close the lid and pressure cook for 3-4 whistles. Remove from the heat. Once the pressure settles down, take a mud pot and add this pressure cooked mixture into it.
- Take a roller and smash the mixture completely. It takes about 5-10 mins. Smash it like a paste. If you don’t have pot, you can blend it in a mixer.
- Heat oil in a pan or kadhai and temper mustard seeds, broken red chilies & curry leaves. Add keerai mixture and also add turmeric powder, asofoetida and salt to taste. Now, Add water if needed. Mix well and cook till it boils. Serve hot with rice or dosa.