Purslane Leaves (Paruppu Keerai) Masiyal recipe

INGREDIENTS:

1. Purslane Leaves (Paruppu Keerai) - 1 bunch
2. Split green gram - 1/4 cup.
3. Chili powder - 1 teaspoon (tsp.)
4. Turmeric powder - 1/2 teaspoon (tsp.)
5. Shallot (sambar onion) - 10 count
6. Garlic - 10 clove
7. Tomato - 1
8. Dry chili - 4
9. Mustard seed - 1/2 teaspoon (tsp.)
10. Cumin seed - 1 teaspoon (tsp.)
11. Oil - 2 teaspoon (tsp.)
12. Salt - as needed.

PREPARATION:

1. Chop half tomato into small pieces. Chop Shallot (sambar onion) into pieces.
2. In pressure cooked add water as needed and cook the split green gram until becomes a thick mash and keep it separate.
3. In pressure cooker add Purslane Leaves (Paruppu Keerai), half tomato, half onion, garlic cloves, 1/2 teaspoon (tsp.) cumin seeds, 1/4 tumbler of water and pressure cook for 2 whistle. Once the pressure is released. Cook this to room temperature and grind in mixture couple of times.
4. In heat a oil in pan. Add mustard seeds, rest of the onion, dry chili and sauté until the onion turns translucent.
5. Now add tomato pieces and sautés until becomes mushy.
6. Now add turmeric powder, chili powder, salt and sauté until the chili powder raw smell is gone. .
7. Now add the ground Purslane Leaves (Paruppu Keerai), Cooked green gram, add little water and cook until water is all gone and serve.

NOTES:

1. Goes well with rice. You can cook this with any greens of your choice (spinach, drumstick leaves...)