Keerai Kootu

Keerai Kootu is a very healthy kootu variety made with greens(spinach), dal & coconut. It is our family favourite. It goes very well with Puzhi Kuzhambu / Vatha Kuzhambu. I personally love to have it with hot steamed rice & papad – No kuzhambu is required.

Now to the recipe….

[Preparation Time-15 mins : Cooking Time- 20 mins]

Ingredients:

• Spinach – 1 bunch
• Moong Dal – 1/4 cup
• Asafoetida – a pinch
• Turmeric Powder – a pinch
• Salt – as needed
• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tbsp

To grind into a paste

• Grated coconut – 1/4 cup
• Shallots – 4 to 5
• Jeera / Cumin seeds – 1 tsp
• Green Chilly – 1
• Pepper corn – 5 to 6

Method:

• Separate the spinach leaves from the stems(Tender stems are ok to add). Wash & chop them roughly. Take a pressure cooker and add washed moong dal and water upto immersing level. To this add the chopped spinach, asafoteida & turmeric powder. Pressure cook for 1 or 2 whistles.

• Take grated coconut, jeera, shallots, pepper corns & green chilly in a blender & grind it into a smooth paste. Keep this aside.

• Once the pressure releases from the cooker, mash the spinach & dal. To this add the ground coconut paste and mix.Add required salt and let it boil till the raw smell of the coconut paste goes off. It will not take more than 2-3 mins. Switch off the flame.

• Heat a pan with oil and temper with mustard. Once mustard pops add urad dal & fry till brown. Add this to the keerai kootu and mix.

Yummy & healthy Keerai Kootu is ready.

Serve hot with steamed rice.

Tips:

1. Do not add more water to cook spinach & dal. Water added for moong dal is enough for the spinach to get cooked.
2. U can fry finely chopped onions or vadagam while tempering and add to the keerai kootu.
3. After adding the coconut paste, do not boil for a long time.
4. U can use coconut oil for tempering too..