Pasalai keerai recipe | Pasalai keerai during pregnancy
Prep time
Cook time
Total time
Serves: 2
  • Pasalai keerai - 10 big leaves
  • Sambar powder - ½ tsp(less spicy) or 1 tsp(spicy)
To Pressure cook:
  • Toor dal/Thuvaram paruppu - ⅓ cup
  • Water - 1 cup
  • Tomato - 1
  • Turmeric powder - ¼ tsp
  • Asafoetida/Perungaayam - a generous pinch
To Temper:
  • Oil - 1 tbsp
  • Cumin seeds/Jeeragam - ¼ tsp
  • Small onions - 9
  1. Pluck the leaves of pasalai keerai and discard the center stalk. Wash them well.
  2. Chop the leaves and keep ready. Chop few small onions and a ripe tomato.
  3. Wash ⅓ cup toor dal and add it to pressure cooker along with chopped tomato, generous pinch of asafoetida, turmeric powder and a cup of water.
  4. Pressure cook for 3 to 4 whistles. In a separate pan, add oil and once hot, add cumin seeds/jeera.
  5. Once crackled, add chopped onion. Once translucent, add chopped pasalai keerai leaves.
  6. Saute for a minute and then add sambar powder. Mix well and add the cooked dal along with water in it.
  7. Add required salt and water(if required). Cook closed in medium flame for 5 mins or until desired consistency is reached.
Toor dal can be replaced with masoor dal or split yellow moong dal.

Sambar powder can be replaced with green chilli while tempering.

Small onions can be replaced with big onion. But, small onions taste better.

Use coconut oil for better taste. Normal cooking oil can also be used.
Recipe by My Healthy Kiddo at