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Leafy vegetables are an essential ingredient of Indian food. They provide Minerals,Vitamins and Fibers.  Combination of Fibers and cellulose acts as a powerful combination to keep the intestines clean.  
A lot many greens (Kirai) are available in Southern India. I am posting "PAPPU-KURA " a combination of redgram dhall and Agathi kirai/ Mullai Kirai or tender Thanda Kirai (Leaves and tender stem).  This kirai goes well with rice and rotis also. 

(2 servings for a family of four)

Agathi/Mullai Kirai 1 Large bunch 
Red Gram Dhall (Thoram) 175 gms.  
Onion 1 large 
Garlic 6 to 8 cloves 
Tomato (optional) 1 large 
Tamarind extract 1/4 cup 
Salt to taste 
Jaggery/Sugar a little 

Dhania 1 Tb Spoon 
Jeera 1/2 t spoon 
Red chillies 4 to 5 nos.  
Turmeric powder 1/4 spoon 
Oil for frying 1 spoon 
Green chillies 2 nos (medium hot) 

Cooking oil 2 ladles 
Mustard seed 1/2 spoon 
Kadalai Parappu (Channa dhall)        1/2 spoon 
Black gram dhall 1/4 spoon 
Curry leaves 1 sprig.  




Wash the greens thoroughly after plucking the leaves. Ensure that no sand or grit is left.  
Cook thoram parappu (Red Gram Dhall)in a pressure cooker for 4 whistles.  Cut onion in Long slices, make large pieces of Garlic. Set them aside.  
Once the dhall is cooked, pressurecook Onion , Garlic and Greens and Green chillies after finelly chopping. 
Please avoid cooking Dhall and greens together as it somehow spoils the taste of Dhall and the mashing it results in improper mixture.  
When pressure cooked greens along with onion and Garlic is cold, Mash using a blender or a mixi bowl, just roughly mash so as the greens do not become a homogeneous mixture.  
You may instead use flat under side of the rice serving spoon to mash the greens.  
Similarly remove excess water from cooked dhall and mash the dhall to pulp.  

Take little oil in a kadai and add Dhania, Jeera and Red chillies when hot. fry them just for about ten second at the maximum , remove and powder when cold.  Set aside 

Take two ladles of oil in a kadai and add tempering except curry leaves when oil is hot.  
When mustard starts splattering, add curry leaves and immediately add extract of Tamarind.  
Cook tamarind extract for two to three minutes till it loses raw Tamarind smell.  
Now add mashed Greens first and after a minute, add mashed dhall. Mix thoroughlly. Now add ground spices and Turmeric powder. If you like it hot, you may add more green chillies.  
Cook for about further five to seven minutes. (If the water is less, add a little dhall/Kirai water. Make sure that PAPPU KURA is not watery. It should have a thick consistancy.  
Now add salt to taste. Mix thoroughly and after a minute, switch off the stove.  

By now, a heavenly kirai Aroma would have spread all aroung.  
Serve hot with steaming rice or Rotis/Parathas.  
But this goes best with steaming rice cooked in Southern Indian style (each grain seperate)


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