Kirai Curry


homecooked vegetarian curry

Kirai curry, our ever green kampung recipe. If you are living in city and unable to get this combination of veges, I am sure you will been missing the taste of it. Option to cook this curry as vegetarian or as non vege dish. For non-vege, we can saute some ikan bilis (anchovies) in this recipe. Serve it with pullangal rice and spicy sambal, it’s a perfect combo for your lunch.



Ingredients :

  • Ratio 3 – Sirru kirai (Tropical amaranth)
    Ratio 2 – Pasalai kirai( Vine spinach)
    Ratio 1- Pulichai kirai (Sorrel leaves)
    1 Cup dhal (soaked )
    Water as needed
    2-3 Tablespoon cooking oil
    2 Teaspoon kadugu thalipu
    1/2 Teaspoon asafoetida powder (perungayam)
    3-4pcs Dried chili
    6-7 Shallot (bawang kecil)
    6-7 Cloves garlic
    2 cm ginger
    2-3 Teaspoon turmeric powder
    1 Teaspoon cumin powder
    Dash of white pepper powder
    1/4 cup thick santan (or lesser)
    Salt as needed
    500ml water (or as needed)

Note : Non-vege tips: saute some ikan bilis at this step, to enhance the taste further.


Let’s cook the Kirai Curry

kirai curry ingredients

Prepare the required ingredients.

Cut small onion to 2 pcs each. The taste would be much better if sauteed in such way for classic recipe. Sayur Bayam (spinach vege), eggplant(terung) can be used for above recipe. In any case cldnt get the pulichai kirai (sour vege), then add in some tamarind juice, to get the sour taste in the curry.



siiru kirai

Cut, clean and rinse the veges.

The ratio of veges used : 3+2+1
Sirru kirai (3portion), pasalai kirai (2 portion) and pulichai kirai (1 portion).




boiling the dhal

In a pot , cook the soaked dhal with some water.
Cook until it turn to soft texture. Fully cooked.

Note : Any preferred dhal can be used. Best would be malawi, Australia parrupu or tholl illatha pasipayaru.



kirai curry

Once the dhal been cooked, keep the heat to medium.
-Add in the sirru kirai 1st. Give a quick stir. Let it cook for 1 minute.
– Then add in the pasalai kirai, give a quick stir and cook for 1 minute.
– Finally add in the pulichai kirai.
Cook for 1-2minutes. Off the heat. Let the vege cool down for a while.
Note : Do not over cooked the veges here, as we prefer the color of curry still be in greenish tone later.


vegetable curry recipe

Once the cooked dhal-vege cooled down, add it into food processor and grind it coarsely.
Just grind/ blender it for 2 second and 1 second.
Prefer the to be semi (smooth) texture.

Do Not grind it as find paste.



sauteing onion n spices

In a cooking pot, heat up about 2-3 tablespoon cooking oil.
Start sauteing kaduvu talipu, dried chili, shallots (small oinion), garlic, ginger.
Add in the asafoetida powder as well.
Saute all the above ingredients for about 1-2 minutes.
Note : Non-vege tips: saute some ikan bilis at this step, to enhance the taste further.



kirai curry recipe

Pour in the blended dhal-vege mixture into the sauteed spices and onion pot.
Add some water (as needed).
Add the cumin powder, turmeric powder, salt and white pepper powder as well.
Let the curry to boil well about 5 minutes.
Then add in the thick coconut paste. Let the curry to cook further for another few minutes.
Note : Adjust the seasoning as per individual preferences. Turmeric, salt, cumin and santan.
delicious lunch curry vegetarian dish

It’s done. Home cooked kirai curry.










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