Keerai Kadalai Curry is a popular South Indian dish that combines nutritious greens with protein-rich chickpeas. This dish is not only delicious but also packed with essential nutrients, making it a wholesome meal option. The combination of greens and chickpeas provides a good balance of flavors and textures, creating a satisfying and hearty dish that can be enjoyed with rice or flatbread. Next time you’re looking for a healthy and flavorful meal, give this Keerai Kadalai Curry a try!
Keerai Kadalai Curry is a hearty South Indian stir-fry that pairs earthy greens with tender, pressure-cooked peanuts. The greens are first dry-fried with turmeric and pepper until all moisture evaporates, concentrating their flavor. In a separate kadai, garlic is sizzled in oil, then onions and green/red chilies are sautéed before tomatoes are cooked down. Finally, the peanuts and greens are tossed together, salted, and briefly fried on low heat for a warm, spicy, protein-rich curry that’s perfect with rice or roti.
This dish can be served as an accompaniment to rice or chapati or used as a filling for bread sandwiches.
Keerai Kadalai Curry Recipe
Keerai Kadalai Curry
4
servings10
minutes20
minutesIndulge in the flavorful and nutritious Keerai Kadalai Curry, a South Indian dish that combines greens with chickpeas for a wholesome meal option.
Ingredients
Keerai (Any Green variety) – 1 bunch
Raw Pea Nut – 1 cup
Onion – 1
Tomato – 2
Green Chillies – 2 to 3
Red Chillies – 2
Garlic Pearls – 4 to 5
Turmeric Powder – ¼ teaspoon
Pepper Powder – ¼ teaspoon
Salt – ¼ teaspoon or as per taste
Oil – 2 teaspoons
Directions
- Pressure cook raw peanuts with a pinch of salt for two to three whistles.
- Wash and chop the greens. Finely chop the onion and tomato. Slit the green chilies in half and cut the red chilies into two.
- In a kadai (preferably non-stick), cook the greens with turmeric and pepper powder, dry frying on medium heat until all the water evaporates and the greens are done.
- In a separate kadai, heat the oil, then add garlic pearls, frying briefly. Add the chopped onions, green and red chilies, and sauté for a few minutes.
- Add the tomato pieces and cook thoroughly.
- Next, incorporate the cooked peanuts and greens, seasoning with salt. Stir well, reduce the heat, and fry for a few more seconds.
Notes
- This dish can be served as an accompaniment to rice or chapati or used as a filling for bread sandwiches.
Tried it today…gives a very nice flavour to greens 🙂 Thanks for posting it!
Thank you for your feedback Sonum.
Hi Kamala
Tried this dish. It is nice for a change from the routine. Had never used boiled peanuts in a dish. This was my first. Liked it with chappatis.
Look forward to trying more dishes from your website.
Thank you Tasneem for your feed back.