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Pasalai Keerai poriyal

A quick post with just the recipe! Just to fill up the long gap 🙂 This green is called “Pasalai Keerai” (Botanical name : Basella alba) . This particular vareity is called “Kodi Pasalai”.  A stir fry was too good when mixed with rice or a side dish! Must be great with roti’s or phulkas too.

The leaves are plump and juicy which calls for a juicy stir fry.

Pasalai Keerai Porial Ingredients :

Pasalai Keerai (Leaves cleaned and chopped to 1 inch pieces packed) – 2 Cups Onions (chopped ) – 3/4 Cup

For tempering :

Red chilles – 1 broken

Urad dal – 1/2 tea spoon

Mustard seeds – 1/2 tea spoon

Asafoetida – 1 pinch

Turmeric – 2 pinches

Peanut oil – 1 Table spoon

How to make ?

In a thick bottomed kadai heat the oil. when smoking hot add the ingredients under “Tempering”. When the seeds start spluttering add the chopped onions and fry in low flame till they turn translucent. Add the chopped keerai and keeping the flame low saute for 3-5 minutes till it wilts. Add 1/4 cup of water and cover and cook. After 5 minutes remove the cover, add salt to your taste, turn the flame to high and keep sauteing till the mix turns fairly dry. Switch off the stove and serve hot with piping hot rice. Enjoy!

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3 comments on “Pasalai Keerai poriyal

  1. Nicely made spinach recipe. I love the way the colour has remained that beautiful green even after cooking!

  2. visiting your blog after a very long time probably aafter 2 years..glad to do it now..catching up on all the wonderful authentic recipes:)

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