Keerai kootu recipe
Keerai kootu recipe, a south Indian kootu is a part of south Indian Tamil lunch menu, served as accompaniment for rice. Stepwise pictures recipe.
Servings: 4
Ingredients
- 2 small bunches Keerai/ Amaranth leaves I used Mulai keerai with stem
- ¼ cup moong dal/ Paasi paruppu
- 1 teaspoon Sambar powder
- ⅛ teaspoon Turmeric powder
- salt As needed
- Sugar a pinch
To grind:
- ¼ cup Coconut grated
- ½ teaspoon Rice flour
- water little to grind
To temper:
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 teaspoon cumin seeds
- 4 Shallots/ small onion
Instructions
- Remove the root part of the keerai, check for any yellow leaves, infested leaves and take it out.
- Wash twice or thrice in plenty of water as there will be sand/ dirt. Keep aside for the water to drain. Chop the keerai finely,with stem.
- Meanwhile, pressure cook moong dal and grind the coconut and keep aside.
- Boil a cup of water,vadd turmeric, sambar powder, salt, sugar, followed by the chopped leaves.
- Turn/ stir the leaves after a minute to ensure even cooking.
- Cook till the stems are cooked well and then add the cooked,mashed moong dal and stir well.
- Grind coconut with rice flour and little water to a paste. Add the ground coconut mixture to cooked keerai.
- Mix well,bring to boil. Switch off the stove.
- Temper with the items given in the To Temper table in order.
Notes
- Adding sugar helps in retaining green. Adding a tiny pinch cooking soda also helps in retaining the green colour. Make sure it is aluminium free cooking soda.
- After adding dal, stir often as it might get burnt at the bottom.
- add more shallots/ small onions if its too tiny.
- Do not add rice flour more than mentioned.
- Instead of sambar powder, use red chilli powder or green chilli along coconut.