Pasalai keerai/Creeping Spinach/Climbing spinach/Red vine spinach is different from Palak or Indian spinach. Pasalai keerai is more nutritious than any other greens as it is loaded with abundant nutrients.
Protein-packed pasalai keerai is a fertile food for dads-to-be and moms-to-be. Calcium and iron rich pasalai keerai is also flooded with folates making it a wholesome food for pregnant ladies and lactating moms. Pasalai keerai is believed to increase milk production in feeding moms. Pasalai keerai is good for eyes and strengthens bones, making it an ideal choice for healthy kids. Pasalai keerai is also said to treat anemia, constipation, dysentery, common cold and nervous problems.
In south-India, especially in Tamilnadu, pregnancy and postpartum period cannot be fulfilled without pasalai keerai. It is also an analgesic that heals the pains of pregnancy and delivery. I had an extensive hunt for pasalai keerai in Bangalore when I was pregnant. Then I had this only in my last trimester when I went to my mom’s place @Madurai. Have fed this nutritious greens to Nilaa till 3.5 yrs in India. If you want to own one, you need to get one with root from a farm or any plant vendors. Below are my treasures in India and now maintained by my MIL 🙂 Click here to peep into my Indian kitchen garden.
Pasalai keerai recipe – Stepwise pics follow the below printable description:
- Pasalai keerai - 10 big leaves
- Sambar powder - ½ tsp(less spicy) or 1 tsp(spicy)
- Toor dal/Thuvaram paruppu - ⅓ cup
- Water - 1 cup
- Tomato - 1
- Turmeric powder - ¼ tsp
- Asafoetida/Perungaayam - a generous pinch
- Oil - 1 tbsp
- Cumin seeds/Jeeragam - ¼ tsp
- Small onions - 9
- Pluck the leaves of pasalai keerai and discard the center stalk. Wash them well.
- Chop the leaves and keep ready. Chop few small onions and a ripe tomato.
- 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.
- Pressure cook for 3 to 4 whistles. In a separate pan, add oil and once hot, add cumin seeds/jeera.
- Once crackled, add chopped onion. Once translucent, add chopped pasalai keerai leaves.
- Saute for a minute and then add sambar powder. Mix well and add the cooked dal along with water in it.
- Add required salt and water(if required). Cook closed in medium flame for 5 mins or until desired consistency is reached.
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.
Preparation – How to make pasalai keerai kootu?
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 1/3 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 lil more water(if required). Cook closed in medium flame for 5 mins or until desired consistency is reached.
Delicious and nutritious pasalai keerai kootu is ready !! Serve with hot rice or roti with a dollop of ghee..
Tips/Tricks in making pasalai keerai
- 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.
Nutritional Benefits in pasalai keerai
Pasalai keerai – Dietary Fiber, Protein , Iron , Calcium, Magnesium, Phosphorus, Potassium, Zinc, Folates, Vitamins A, B & K
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