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Keerai Kuzhambu / kulambu – Greens in Dal Recipe

April 20, 2016 by Suguna Vinodh 17 Comments

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keerai-kuzhambu-kulambu

We used to live in a residential colony when we were young. Mornings were lively and busy. The milk man would be the first to come. Followed by the fish guy on his cycle, with wicker baskets tied on either side of the carrier. The baskets would be filled with that days catch and crushed ice. The baskets would be dripping and was a sight to watch. The one that I looked for the most was this old lady who had a wet burlap lined wicker basket on her head selling greens. She had all kinds of greens. She would chew on the tobacco constantly. She was so kind and called everyone “kannu”. She would sing songs with the names of the greens that she had in the basket. She had an attitude like no one. So positive all the time. I loved watching her on the street. My mom would buy the greens and she would handle the change from a small pouch that she had tied to her saree. She would throw in a couple of sprigs of curry leaves and coriander leaves for free. That was customary then. Fresh produce was really the norm. The old lady is gone now. I only have memories of her. My mom used to make greens almost every day. She cooked simple food but I loved it. This is my moms recipe for making keerai kuzhambu. Her Keerai Kadayal recipe is a family favorite. She makes greens so flavorful that everyone at home loves greens. Here is how to do Keerai Kuzhambu with dal.

You can use any kind of regular keerai / greens like Arai keerai , siru keerai, amaranth and palak. Do not use bitter variety of leaves like drumstick leaves or methi. Wash and clean the greens and chop them roughly. Set aside.

Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the cumin seeds, ginger and the roughly chopped curry leaves. Fry briefly for a minute.

keerai-kuzhambu-kulambu-recipe-ginger

Add in the chopped onions and saute until soft. About 2-3 minutes on medium flame. No need to brown the onions.

keerai-kuzhambu-kulambu-recipe-onion

Add in the chopped tomatoes and the finely chopped green chillies. Add in the salt and the turmeric powder. Saute on medium flame for 5 minutes until the tomatoes are mushy. Add in half a cup of water to the mixture.

keerai-kuzhambu-kulambu-recipe-tomatoes

Add in the chopped greens / keerai and let it cook for 7-8 minutes on medium flame. Once the greens are cooked, add in one cup of toor dal to the pan. Let it simmer for two minutes.

keerai-kuzhambu-kulambu-recipe-keerai

Grind half a cup of fresh shredded coconut with half a cup of water to a fine paste. Add it to the pan. Mix well to combine. Let the mixture simmer for a minute. Switch off the flame. Keerai kuzhambu is ready. Serve hot with rice for lunch.

keerai-kuzhambu-kulambu-recipe-coconut

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Keerai Kuzhambu – Greens Kulambu Curry


★★★★★

5 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 40 mins
  • Yield: 5 persons 1x
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Description

Easy Recipe for Keerai Kuzhambu / kulambu. Made with toor dal, ginger and coconut. Served with rice. South Indian lunch recipe.


Ingredients

Scale
  • 1 teaspoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds seeds
  • 1 1/2 inch piece ginger, finely minced
  • 2 sprigs curry leaves, chopped
  • 2 medium sized red onion, finely chopped
  • 2 big tomatoes, finely chopped
  • 4 green chillies, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 250 grams keerai / greens
  • 1 cup cooked toor dal
  • 1/2 cup fresh shredded coconut

Instructions

  1. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the cumin seeds, ginger and the roughly chopped curry leaves. Fry briefly for a minute.
  2. Add in the chopped onions and saute until soft. About 2-3 minutes on medium flame. No need to brown the onions.
  3. Add in the chopped tomatoes and the finely chopped green chillies. Add in the salt and the turmeric powder. Saute on medium flame for 5 minutes until the tomatoes are mushy. Add in half a cup of water to the mixture.
  4. Add in the chopped greens / keerai and let it cook for 7-8 minutes on medium flame. Once the greens are cooked, add in one cup of toor dal to the pan. Let it simmer for two minutes.
  5. Grind half a cup of coconut with half a cup of water to a fine paste. Add it to the pan. Mix well to combine. Let the mixture simmer for a minute. Switch off the flame. Keerai kuzhambu is ready. Serve hot with rice for lunch.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Curry
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Santhosh says

    December 10, 2020 at 2:21 am

    Is the red chili tadka not required?

    Reply
    • Suguna Vinodh says

      December 12, 2020 at 1:54 am

      Not necessary but if you like the flavour of tadka, do go ahead.

      Reply
      • Santhosh says

        December 12, 2020 at 4:04 pm

        Thanks, even without the tadka, it is really yummy.

        Reply
  2. Sara says

    November 27, 2020 at 11:37 pm

    You are my favorite food blogger. Love love your recipes and stories. Too many memories reading your stories. Keerai kootu, dal love to make your recipes as even my picky 2yr old will eat it all. Romba nandri 🙏🏼

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 30, 2020 at 4:45 pm

      Thank you so much. Means a lot to me.

      Reply
  3. Kirthi says

    June 23, 2020 at 11:43 pm

    So Simple and So Good

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 24, 2020 at 11:39 am

      Thank you.

      Reply
  4. Zanna says

    October 13, 2019 at 8:14 pm

    This turned out very delicious for me and was also very easy. Thank you!
    Cumin is in the recipe, but I can’t see it in the ingredients list…

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 16, 2019 at 12:14 am

      Thank you. Have updated the same.

      Reply
  5. padmaja says

    November 5, 2017 at 4:31 pm

    My idlies are not cooked properly in the borders….Rest every where its fine n soft….plz let me know correction for this….I use rava for idly.

    Reply
  6. Shya says

    May 3, 2017 at 12:14 pm

    Hi mam
    The taste was awesome. I was wondering at the last step regarding coconut paste becz v nvr add coconut fr greens curry. With lot of chaos in my mind finally i added the coconut.. the curry turned out very well. Thank you

    Reply
    • Suguna Vinodh says

      May 4, 2017 at 2:18 am

      thank you!

      Reply
  7. Andal says

    December 9, 2016 at 3:03 pm

    Dear sugu sis.,
    Made this for breakfast. Tasted double great?. A lot of ingredients into it make kulambu delicious to the core. Such a wonderful recipe. Thank you so much for adding colour to my cooking routine . Pl keep going.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 9, 2016 at 4:45 pm

      Thank you so much Andal. really glad you liked the recipe. Happy to see your comments!

      Reply
  8. Sasha Abhi says

    May 24, 2016 at 10:42 am

    Hi, Nice recipe. Will the toor dal cook quickly or should we add cooked dal?
    I have done similar curry , but in pressure cooker and left for 3 whistles.
    Thanks !

    Reply
    • Suguna Vinodh says

      May 24, 2016 at 11:50 am

      we add cooked dal!

      Reply
  9. Raji says

    May 6, 2016 at 11:55 pm

    I made little bit changes in this one,I added some cooked thuvaran paruppu and coconut paste.Turned very well

    ★★★★★

    Reply

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