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:
Ingredients: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
Method:
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.
Happy's Cook - Divya
No comments :
Post a Comment