Kongunadu Thali ( From Indian Veg Thali Cookbook)

Paruppu Keerai Variations ( Spinach & Lentil curry of Tamilnadu)

Theme : Any edible green & lentil can be cooked together into a spinach – lentil curry : The Paruppu Keerai.

Variations :

·         Use various lentils as listed in column 1. Larger lentils need        to be soaked overnight before being cooked.

·         Use various edible greens as listed in column 3.

·         Use various flavouring methods as listed in column 2.

 

Key Skill : Preparing spinach.
Wash spinach well under running water to remove soil. Chop off roots. If the spinach has a soft stem, it can be chopped whole. If it has a woody stem, pick out the leaves and discard the stem. Remove wilted / yellowish leaves.

 Once you have mastered this essential skill, you are all set to cook the variations of recipes listed below. Click the image to view and print the cookbook. For detailed recipes and pictures, check out my fellow bloggers below :

 0.:  Tuvaram paruppu keerai
1.:  Paasi paruppu keerai
2.:  Mysore paruppu keerai
3.:  Kadalai Paruppu keerai
4.:  Kollu Paruppu keerai
5.:  Paasi Payaru keerai
6.:  Karamani paruppu keerai
7.:  Fresh parpppu keerai
8.:  Mulai katiya paruppu keerai
9.:  Fusion : Try using collard greens, kale , bok choy or any edible green from across the world.

 Paruppu keerai or mashed lentil – spinach curries are  mild curries and can be eaten mixed with rice. It can also accompany chapattis.  They are popular in western Taminadu (Kongunadu) and in Andhra ( Palakura pappu, Thotakoora pappu etc) . Lentils cook fast and taste great with any kind of edible greens.  Fresh lentils or smaller lentils like tuvar dal / mung dal / Mysore dal need no presoaking. But larger / whole dals need to be soaked overnight. Using sprouted lentils gives an extra healthy set of recipes. Sprouted lentils cook fast and need no pre soaking. A huge variety of fresh lentils are available in South India, and all can be used in these recipes. Experiment with any kind of lentil / greens  from across the world to cook up never – before- cooked paruppu keerais ! Since all the above recipes are one pot recipes and take less than 15 minutes to cook, there are little chances of a mess !

Simple Kongunadu Recipes

Kongunadu Cuisine:
 Ancient Tamilnadu ( Nadu : Country) was divided into  Chera Nadu ( South west, famous for its elephants), Chola Nadu (centre- famous for its rice) , Pandiya Nadu (South east, famous for its pearls) , Kongu nadu ( North west, famous for its cows) and Thondai nadu (North-east,  famous for its poets). Cheras ruled from around Thrissur, Pandiyas from Madurai and Cholas from Tanjore. Kongu nadu (The land of honey) belonged to one or other of these dynasties over time. Later it came briefly under the rule of Delhi Moguls, Vijayanagara empire, Madurai Nayaks and finally the British.  Surrounded by mountains, Kongunadu was able to maintain its identity and cuisine over time. Blessed with Bhavani, Noyyal Amaravathi and Cauvery rivers, Kongunadu cuisine reflects the richness of its land.

Extensive use of copra (dried coconut), lentils, millets (samai, thinai, kambu, ragi), roasted groundnut paste and fresh ground spice mixes are hall marks of Kongu cuisine. Use of coconut shell as a  meat tenderizer, use of drumstick leaves to clarify ghee & Panchamirtham  are some of Kongunadu’s culinary innovations. 

This cookbook lists 10 Kongunadu recipes given below. They are greatly simplified so that a first time cook can easily cook them. For detailed recipes and great pictures, check out my fellow bloggers below..

1.:  Pacha puli Rasam ( Raw tamarind thin curry)

2.:  Panchamirtham (Mixed fruit Jam ) 

3.: Ragi Kali  (Red millet porridge ) 

4.: Kamban Koozhu (Pearl millet gruel) 

5.: Easy Elaneer Payasam (Coconut water pudding ) 

6.:  Arisi Paruppu Sadham (Lentil Rice) 

7.: Kollu Masiyal (Mashed Horse gram ) 

8.:  Payaru Thirattal (Lentil & Ground nut  curry)  

9.:. Kadamba Sadham ( Mixed lentil rice) 

10.:  Kadanja Paruppu (Mashed lentils)