Keerai Kootu


Ingredients:

Keerai (spinach) – 1 bunch

Onion – 1

Tomatoes – 2

Curry leaves – 5 or 6

Salt – 1 ½ teaspoons

Sambar powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Mustard seeds – ½ teaspoon

Oil – 1 teaspoon

Moong dal – 5 to 6 teaspoons

Channa dal – 5 to 6 teaspoons

Garlic clove – 1

Green chilli – 1

Cumin seeds – ½ teaspoon

 

Method:

  1. Boil the dals together in a pressure cooker for 3 to 4 whistles.
  2. Heat oil in a non-stick kadai.
  3. Add mustard seeds and allow spluttering.
  4. Add finely chopped garlic & sauté till golden brown.
  5. Add finely chopped onions, sambar powder and turmeric powder.
  6. Add finely chopped tomatoes, salt & sauté till tomatoes melt and blend.
  7. Add finely chopped spinach leaves & sauté till spinach looks cooked.
  8. Grind together ½ the cooked dal, cumin seeds & green chilli & curry leaves.
  9. Add the ground mixture & rest of the cooked dal & mix well.
  10. Sauté for 2 or 3 minutes.
  11. Serve hot with rice & ghee.
Optional:

Can add 2 to 3 teaspoons of grated coconut while grinding which gives a rich taste and texture.


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