Happy's Cook

Thursday, August 13, 2020

Keerai Kootu Recipe | keerai Molagootal | Spinach Dal Kootu

I try to include spinach in our diet at least once or twice a week. I make thoran/poriyal, if I get thandu keerai or murungai keerai and these kinds of spinach is very rarely available in Sydney markets. However, English Spinach(similar to Indian Palak Keerai) is commonly available and I make kuzhambu or kootu with that. Today I am sharing the recipe of keerai kootu with dal and ground coconut paste. I used the English spinach to make this kootu and it could be made using any kind of available greens. I have linked some of the already posted spinach recipes below for your reference:
Spinach - 3 Cups(chopped) 
Thuvar Dal - 1/4 Cup 
Turmeric Powder - 1/4 tsp 
Salt - as required
To Grind: 
Grated Coconut - 1/4 Cup 
Cumin Seeds - 1 tsp 
Dry Red Chilli - 2 
To Temper: 
Coconut Oil - 1 tblsp 
Mustard seeds - 1/2 tsp 
Urad Dal - 1 tblsp 
Dry Red Chilli - 2 
Asafoetida - 1/4 tsp
1. Grind the items under 'To grind' to a smooth paste. Pressure cook the dal with turmeric powder and enough water for 4 to 5 whistles. Once the pressure releases mash it really well and keep it aside.
2. Meanwhile, clean and wash the spinach leaves. Chop the spinach leaves finely. In a pan add the chopped spinach leaves and cook it with 1/4 cup water.
3. Once the spinach leaves are cooked, add the ground coconut paste and the cooked dal. Add required salt and mix it all together. Cook it for another 4 to 5 minutes in medium flame until everything is well combined. Temper with the items under 'To temper' and pour it over the kootu.
4. Mix it well and switch off the flame.
The delicious kootu is ready to be served. I served it with rice, fish curry and fish fry.
Points to remember:
  • I have not used onion and garlic for this kootu. If you prefer to use it, you can saute the chopped onion and garlic in little oil and then add the chopped spinach along with this and cook it.
  • I love adding lots of urad dal while tempering and it gives nice crunchy texture to the kootu.
  • You can replace thuvar dal with moong dal(paasiparuppu) too.
Warm Regards,
Happy's Cook - Divya

No comments :

Post a Comment

Recent Videos

Recipes from the Kitchen

Sakkarai Pongal
Poosanikai Halwa (white Pumpkin)/Ash Gourd Halwa
Rava Kesari
Aval Urundai with Jaggery/Poha Balls
Aval Payasam(with Jaggery)/Poha Payasam
Paal Kozhukattai(with Sugar)
Ellu Urundai/ Sesame Seed balls
Vella Kozhukattai / Modhagam (Modak)
Pasi Paruppu Payasam/ Moong Dal Payasam (Kheer)
Semiya Payasam/Vermicelli Kheer
Motichoor ladoo
Paruppu Poli/ Puran Poli
Corn Flour Halwa
Carrot Halwa/Gajar Ka Halwa
Mysore Pak(Krishna Sweets style)
Gulab Jamun(with Khoya)
Paal Payasam
Maa Ladoo/Pottukadalai Urundai
Sakkarai Pongal(without milk)/Sweet pongal
Sweet Pidi Kozhukattai
Thengai Poorna Kozhukattai
Chakka Pradhaman
Sarkara Varatti(Sweet Banana Chips)
Ada Pradhaman
Chakka Varatti(Jackfruit Jam)
Kalkandu Pongal
Pazham Pori
Banana Dosa(Chef Venkatesh Bhat Recipe)
Rava Ladoo
Ellu Poorna Kozhukattai
Ragi Kozhukattai
Badam Halwa
Aval Kesari
Besan Ladoo
Peanut Butter Marshmallow Fudge
Khajoor Ka Halwa(Chef Venkatesh Bhat Recipe)
Semiya Kesari
Poha Ghee Ladoo(Aval)
Palada Pradhaman
Milk Kesari
Pachaipayaru(Green Gram) Suzhiyam
Pachaipayaru(Green Gram) Ladoo
Malai(Paneer) Ladoo
Boondi Ladoo
Bread Gulab Jamun
Tirunelveli Wheat Halwa
Coconut Burfi
Sweet Bonda(Wheat Flour Unniyappam)
Munthiri Kothu
Achu Murukku(Achhappam)
Sweet Diamond Cuts
Wheat Rava Sweet Pongal
Makkan Peda
Wheat Flour Kesari
Green Gram Poli
Paneer Kheer
Green Gram Sago Payasam
Pineapple Kesari
Vella Seedai
Jackfruit Ela Ada
Therali Kozhukattai
Jackfruit Appam
Kaju Kathli
Vettu Cake(MuttaiKose)
Ashoka Halwa
Samai Sweet pongal
Health Mix Ladoo
Mango Kesari