Parappu Kheerai Masiyal Recipe is a healthy curry made with spinach and lentils. Its cooked in coconut gravy and served with rice. It is also known as I’m sharing Kheerai kootu. I’m sharing a step-wise recipe for the same.
Sometimes a simple meal is what is preferred by the whole family which is comforting and healthy. So, today’s menu is a simple Parappu Kheerai Masiyal, Tomato Rasam with some steamed rice. Keerai masiyal is a mix of dal and spinach together cooked with coconut paste and other spices. One of the easiest and popular dish from South India is comforting, healthy and simply delicious.
Parappu Kheerai Masiyal Recipe
- 1 bunch Spinach
- 1/4 cup Moong dhuli / husked green gram
- 1/2 cup Freshly grated coconut
- 1 tsp Cumin seeds
- 2 green chillies
- 2 dried red chillies
- 1 tsp 1 tsp Mustard seeds
- 1/4 tsp Turmeric Powder
- 1 tbsp White lentil/urad dal
- 2 tbsp Coconut Oil
- Salt to taste
- 1 sprig curry leaves
Clean husked green gram and in water few times. Drain the water. Pressure cook with 3/4th cup of water. Let it cool down and mash it nicely.
Chop spinach roughly. Boil in pan with 1/2 cup of water till vegetables are soft and cooked. Let it cool down and mash it lightly.
Grind coconut with green chillies and cumin seeds with little water to make a paste.
Add Cooked vegetables, lentils and coconut paste in a sauce pan. Mix well and adjust the consistency by adding a little water. This curry is thick. So, do not add too much of water.
Heat the sauce pan, add turmeric powder, mix and let the curry simmer for few minutes.
Add salt to taste and mix well and remove from flame.
Heat oil in a small frying pan. Add mustard seeds and white lentil.
Once mustard seeds crackle, add red chillies and curry leaves.
Add this tempering over the curry and serve.