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    Home » Vegetarian Side Dishes » Serukeerai Pasiparuppu Poriyal ~ South Indian Curries

    Serukeerai Pasiparuppu Poriyal ~ South Indian Curries

    Published: Jul 11, 2014 · Modified: Oct 5, 2020 by Srivalli · 13 Comments

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    For the final day of showcasing the incredible side dishes that make up a thali, a beautiful canopy of what the local cuisine is all about, it is all about greens! The most essential greens that boast the health factor. Greens are always included in different forms. Sometimes it's in the dal, sometimes as a stir fry, sometimes garnished with coconut, other times with lentils to make a great pack!

    We mostly use lentils like channa dal, split yellow moong dal to add to the greens. The greens we use are amarnath, the variety that we cal as Seru keerai (Chirri Aaku) because the leaves are small in size. We have another variety or shape of the same, called the Aarakeerai, (Thotakoora aaku in Telugu).

    Amma mostly makes the seru keerai as stir fry and use the thotakoora in dal. While Spinach is also used in dals mostly. When it comes to the Thali dishes, we can either use it as a stir fry or a dal. Mostly in which case, Methi leaves are used in the dal.

    So when it for me to decide which way to make this side dish, I opted to make it with lots of moong dal. The thali as I said will always have one mixed rice variety, one vegetable, one thick dal, or greens with dal. In this thali, we made mango rice, Snack gourd stir fry, along with the regular dishes.


    Serukeerai Pasiparuppu Poriyal

    Ingredients Needed for Seru Keerai

    Serukeerai - 1 bunch / 3 cups tightly packed
    Yellow split moong dal - 1/2 cup
    Crushed garlic - 3 - 4 nos
    Salt to taste
    Red Chili powder - 1/2 tsp
    Oil - 2 tsp
    Mustard seeds, Urad dal - 1/2 tsp
    Curry leaves handful
    Hing a pinch

    How to prepare Serukeerai Pasiparuppu Poriyal

    Wash and soak the moong dal for 15 - 20 mins.

    Wash and chop the leaves, keep them aside.

    Heat a nonstick pan with oil, add mustard, urad dal, curry leaves, saute well.

    Then add the chopped leaves, simmer, add turmeric powder, salt, cover with a lid and simmer for 10 mins.

    Now add the drained moong dal, red chili powder, combine everything. Simmer for another 10 mins.

    When the leaves and the dal is cooked, switch off and serve with rice. This takes about 20 mins to get cooked.

    Notes:

    We always have to be a little cautious with adding salt to the greens, as it tends to become salty.
    If you want you can parboil the moong dal and then add if you want a softer dal. I wanted the crunch, hence added it as such.

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    Serukeerai Pasiparuppu Poriyal ~ South Indian Curries

    Cuisine Tamil Nadu
    Author Srivalli
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!
    Previous Post: « Pavakkai Curry ~ South Indian Meal Dishes
    Next Post: Manapparai Murukku ~ Tamil Nadu Special | How to Make Manapparai Murukku | Indian Cooking Challenge - June »

    Reader Interactions

    Comments

    1. Suma Gandlur says

      July 11, 2014 at 6:59 pm

      That must be one yummy thali. Somehow preparing thalis seem tedious to me though I prepare 2-3 side dishes everyday. Any dal with greens is a favorite of mine but seems like I haven't come across the greens you used here.

      Reply
    2. Priya Suresh says

      July 11, 2014 at 7:37 pm

      Its been a while i cooked with serukeerai,my favourite green. I can have this poriyal simply with some rice.

      Reply
    3. Chef Mireille says

      July 11, 2014 at 8:26 pm

      photos ae super bright and clear - more than usual - fabulous spread

      Reply
    4. vaishali sabnani says

      July 11, 2014 at 11:56 pm

      So this will be like a dry side dish..I use methi and spinach only ..have never really tried to find which other greens are available. ..may be I should look for them and try .

      Reply
    5. Sapana Behl says

      July 12, 2014 at 9:49 pm

      This is very interesting combination of dal with leafy veggies. Must be delicious too...

      Reply
    6. Sreevalli E says

      July 14, 2014 at 8:39 pm

      Tasty poriyal.. That is one tempting thali.

      Reply
    7. Sarita says

      July 14, 2014 at 10:25 pm

      Looks great!Curry must have tasted awesome.

      Reply
    8. Nisha Sundar says

      July 15, 2014 at 10:27 pm

      Thats such a tasty and a delicious side Valli. Wonderful spread and looks so good.

      Reply
    9. Suja Ram says

      July 16, 2014 at 8:03 am

      That is one stunning Thali Valli. Keep wondering at you. This is a good recipe to include our daily dose of greens. Dal seems to have cooked to perfect.

      Reply
    10. Jayshree says

      July 16, 2014 at 3:58 pm

      I really found this recipe interesting. I need to prepare this coz it seems to be healthy. But pls. could u tell me what is serukeerai (gr leafy veg)? Is it the leaves of drumstick.

      Reply
    11. Srivalli says

      July 16, 2014 at 5:23 pm

      Jayashree Serukeerai is not drumstick leaves, it's referred as Amarnath leaves, though I am not sure if it's exactly that. I know it's available in south. I am not sure about north as my North Indian friends are not aware of these leaves when I showed it to them. Maybe you can check in your vegetable shop.

      Reply
    12. Harini-Jaya R says

      July 21, 2014 at 11:29 am

      Valli, if seerukeerai is amaranth, then it is thotakoora. Lovely poriyal though!

      Reply
    13. Srivalli says

      July 21, 2014 at 1:59 pm

      Harini I guess it's another variation of the same family. I have not been able to find proper reference to these leaves. Let me check again.

      Reply

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