Keerai Kootu is a regular menu in our house. I make it atleast twice in a Week, sometimes even more. Being a Vegetarian, Keerai/Spinach is more important in our diet, for its rich iron content. And with kids, if we don’t make it a habit to eat spinach regularly then it is tough to make them enjoy it, in their later years.
3 Cups Amarnath Leaves/Mulai Keerai Chopped
1/2 Cup Moong Dal
1/4 Cup Masoor Dal
1 Tomato, Chopped
a pinch of turmeric
Fresh Corinader for garnishing
Ginger juliennes for garnishing
Salt to taste
1/2 tsp Cumin Seeds
2 Green Chilies
2 tbsp Freshly Grated Coconut/Dessicated Coconut
1/2 tsp Grated Ginger
2 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin seeds
1/4 tsp freshly ground pepper
1/8 tsp hing
1-2 red chilies, broken (Depending on Spice-level)
2 tsp Urad dal
2 sprigs of curry leaves
- Grind all the ingredients given under “To Grind” to a fine paste using 1/4 Cup Water.
- Take the chopped amarnath leaves, both the dals, Chopped Tomato, turmeric, into a pressure pan/Cooker. Add the ground paste, Salt and mix well. Add 2 Cups of water. The Water should be just above the Leaves-Dal Mixture.
- Pressure Cook for 3-4 Whistles. When the pressure releases, open the cooker, check the consistency of the Kootu, if it too runny, Take it to the stove and Cook it open for 10 minutes or until it reaches the desired consistency.
- For the tempering, heat the oil given under “Tempering”, Splutter mustard seeds, add cumin, broken red chilies, ground pepper, hing, curry leaves and urad dal.
- when the dal roasts and turns brown, add the sizzling tempering to the Kootu, Garnish with Fresh corinader leaves and Ginger Juliennes.
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