Vendhaya Keerai Kadayal | Vendhaya keerai paruppu

Vendhaya Keerai Kadayal | Vendhaya keerai paruppu |வெந்தய கீரை கடையல் | Vendhaya keerai masiyal | Vendhaya keerai paruppu | tamil nadu paruppu | Vendhaya keerai kadaiyal | how to make Andhra pappu with step-by-step pictures and video recipe. Check out the vendhaya keerai paruppu recipe and if you like the video pls SUBSCRIBE to my channel.

Vendhaya Keerai Kadayal | மணத்தக்காளி கீரை கடையல் | Vendhaya keerai masiyal is a delicious protein-rich dal prepared with methi leaves, toor dal, and moong dal.  With minimal ingredients, this dal is super easy and tastes yum.

What kind of dal can I use for paruppu?

I have used a combination of toor dal, and moong dal instead you can use any one variety. 

Can I make Vendhaya keerai masiyal in a instant pot cooker?

Cook for 6 mins and repeat the rest of the process.

Can I skip shallots and garlic?

For the best flavorful vendhays masiyal use shallots and garlic. if you don't like strong garlic flavor you can reduce the amount of garlic. You can use chopped regular onions instead of shallots.

Is this spicy vendhaya keerai kadaiyal?

I made a kid-friendly version of dal. I have used green chili for flavor but have used them on whole. If you prefer spicy Pappu split chilies and increase chilli powder. 

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Ingredients

Pressure cook dal

¼ cup Toor dal 

½ teaspoon turmeric powder

¼ cup moong dal

3 green chilli

8 small onions

3 garlic 

¼ tomato

¼ teaspoon sesame oil 

1 + ½ cup Water 

kadayal

40 g Manathakkali Keerai

¼ cup water

Required salt

To temper

1 tablespoon peanut oil

1 teaspoon cumin seeds

½ teaspoon Mustard seeds

1 red chilli

½ tablespoon urad dal

How to make vendhaya Keerai kadayal with step-by-step pictures

Pressure Cook dal

• Firstly wash two varieties of dal

• Soak in hot water for 30 minutes

• Transfer to the cooker

• Add  water, turmeric powder, small onion, garlic, green chilli, tomato, water and sesame oil

• pressure cook for 6 whistles; do natural pressure release

Cook vendhaya keerai paruppu

• Mix well and mash dal

• Add  methi, required salt and water; boil for 5 minutes

• Turn off the stove 

Temper

• In a small tadka pan add peanut oil and when the ghee is hot add mustard seeds, urad Dal, red chilli, and cumin seeds; let them splutter

• Turn off the stove and transfer 

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Ingredients

Pressure cook dal

• ¼ cup Toor dal
• ½ teaspoon turmeric powder
• ¼ cup moong dal
• 3 green chilli
• 8 small onions
• 3 garlic
• ¼ tomato
• ¼ teaspoon sesame oil
• 1 + ½ cup Water

kadayal

• 40 g Manathakkali Keerai
• ¼ cup water
• Required salt

To temper

• 1 tablespoon peanut oil
• 1 teaspoon cumin seeds
• ½ teaspoon Mustard seeds
• 1 red chilli
• ½ tablespoon urad dal

Instructions

• Pressure Cook dal
• Firstly wash two varieties of dal
• Soak in hot water for 30 minutes
• Transfer to the cooker
• Add water, turmeric powder, small onion, garlic, green chilli, tomato, water and sesame oil
• pressure cook for 6 whistles; do natural pressure release
• Cook vendhaya keerai paruppu
• Mix well and mash dal
• Add methi, required salt and water; boil for 5 minutes
• Turn off the stove
• Temper
• In a small tadka pan add peanut oil and when the ghee is hot add mustard seeds, urad Dal, red chilli, and cumin seeds; let them splutter
• Turn off the stove and transfer

Video

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