Ingredients
Ingredient | Quantity |
---|---|
Masoor dhal | 1/2cup |
Black eye beans/Vellaikaaramani | 1/3cup |
Spinach/Mullaikeerai(finely chopped) | 4-5cups |
Onion(chopped) | 1no. |
Tomato(finely chopped) | 1no. |
Sambhar powder | 1tsp |
Turmeric powder/manjal podi | 1/8tsp |
Oil | 11/2tsp |
Salt | to taste |
To grind
Ingredient | Quantity |
---|---|
Coconut(grated) | 1/4cup |
Cumin seeds/jeeragam | 1/2tsp |
For the Seasoning
Ingredient | Quantity |
---|---|
Mustard seeds/kadugu | 1/2tsp |
Cumin seeds/jeeragam | 1/2tsp |
Urad dhal/ulutham paruppu | 1tsp |
Red chilly/varamilagai(broken) | 2nos. |
Asafoetida/perungayam | a pinch |
Method
Pressure cook the dhal and black eye beans for two whistles with enough water and a pinch of turmeric powder in a pressure pan.Grind the coconut with cumin seeds along with little water to fine paste and keep aside.Add the finely chopped spinach,onion,tomato,salt and sambahar powder to the cooked dhal.
Cook it in a medium flame till the spinach gets cooked.Once the spinach is cooked add the ground coconut paste and cook it for one boil.
Now in a separate pan do the seasoning with the given ingredients and add it to the cooked spinach.Mix it well and boil it for a minute.
Keerai kootu is ready.
Enjoy....................................................
- Instead of masoor dhal,moong dhal or toor dhal can be used.
- No need to soak the black eye beans if you are cooking it directly in the cooker.Soaked one needs to be cooked in the cooker without adding water in a small bowl,otherwise it becomes mushy.
- Do not cook the spinach for a long time and finely chopped garlic can also be added in the seasoning for extra flavor.
Sumber http://www.naliniscooking.com
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