Siru Keerai Kadayal | Tamil Greens with Dal
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Siru Keerai Kadayal is a beloved traditional Tamil dish made with tender amaranth leaves cooked together with toor dal and tempered with aromatic spices. Known as 'siru keerai' in Tamil, this small-leafed green is packed with iron, calcium, and essential vitamins. This humble yet deeply nourishing dish has been a staple in Tamil kitchens for generations, passed down from grandmothers who knew the healing power of greens long before modern nutrition science ever caught up with traditional wisdom.
Tamil families absolutely adore this dish for its simplicity, comfort, and incredible health benefits. It is a dish that finds its place on the lunch table almost every week in many households across Tamil Nadu. Mothers prepare it lovingly for growing children and elderly family members alike because of its soft, mashed texture that is easy to digest. While it is not exclusively tied to a specific festival, it is often served during auspicious home occasions, temple prasadam meals, and during postpartum recovery periods when nourishing greens are especially valued in Tamil culture.
What makes this recipe truly special is how beautifully the earthy dal and the slightly sweet amaranth leaves come together into a thick, mashed consistency that pairs perfectly with steaming hot rice and a drizzle of ghee. The key to the best kadayal is cooking the greens and dal until completely soft before mashing them together with a wooden churner called a 'mathu.' Always use fresh siru keerai for the most vibrant flavor, and do not skip the final tempering with mustard seeds and dried red chilies as it elevates the entire dish.
Ingredients
Instructions
💡 Tap a step to mark it doneRinse the toor dal thoroughly under running water two to three times until the water runs clear. Soak it in water for 15 minutes. This helps it cook faster and more evenly.
While the dal soaks, thoroughly wash the siru keerai leaves. Remove any thick stems and discard wilted leaves. Chop the greens roughly and set aside.
In a pressure cooker, add the soaked toor dal, chopped siru keerai, shallots, garlic cloves, slit green chilies, chopped tomato, turmeric powder, salt, and 1.5 cups of water. Mix everything together well.
Close the pressure cooker lid and cook on medium flame for 4 to 5 whistles. Once done, turn off the flame and allow the pressure to release naturally. Do not rush this process as the steam continues to cook the dal beautifully.
Once the pressure is fully released, open the cooker. The dal and greens should be completely soft and cooked through. Using a wooden churner (mathu) or the back of a ladle, mash everything together into a thick, semi-smooth consistency. Do not blend it completely smooth — a slightly coarse texture is traditional and more satisfying.
Check the seasoning and add more salt if needed. If the mixture feels too thick, add a small splash of hot water and stir to adjust the consistency. The kadayal should be thick but pourable enough to mix with rice.
Now prepare the tempering. Heat coconut oil or sesame oil in a small tempering pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter completely.
Add the urad dal to the pan and fry until it turns golden brown. Then add the dried red chilies broken in half, curry leaves, and asafoetida. Fry for 30 seconds until the curry leaves turn crisp and aromatic.
Pour this hot tempering immediately over the mashed keerai kadayal and mix gently. The sizzle and aroma that rises is the soul of this dish. Serve hot with steamed rice and a small dollop of ghee on top for the most authentic Tamil experience.
Tips and Tricks
- Always use fresh siru keerai for the best flavor and nutritional value. Wilted or yellowing leaves can make the dish taste bitter and dull.
- Using sesame oil (nallennai) for tempering instead of regular cooking oil gives this kadayal an authentic traditional Tamil flavor that elevates it completely.
- For extra richness especially when serving to children or elderly family members, stir in a teaspoon of homemade ghee right before serving. It enhances both taste and digestibility.
Nutrition Info (per serving)
AI Estimated Values per serving