Keerai kootu


keerai kootu

A flavorful blend of health & taste with additional benefits of spinach



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30 Mins

3 Ingredients


for pressure cooking: 1/2 cup moong dal + 1/4 tsp turmeric + 1.5 cups water + pinch of hing

for paste: 2 tsp coconut + 1 tsp jeera + 1 green chilli (optional) + 1/4 cup water + 3 cups finely chopped spinach + salt to taste + 3 clove garlic - crushed (optional) + 3 cups water

for tempering: 1 tsp coconut oil + 1 tsp mustard seeds + 1 tsp urad dal + 1 dried red chilli (broken)


In a pressure cooker, take 1/2 cup moong dal, 1/4 tsp turmeric and 1.5 cup water.

Pressure cook for 2 whistles or until the dal is cooked completely.

Now prepare the kootu masala paste by taking 2 tsp coconut, 1 tbsp cumin and 1 green chilli.

Blend to smooth paste adding 1/4 cup water, keep aside.

In a large pan, take the spinach, salt and garlic.

Cover and boil for 5 minutes, adding 3 cups water.

Add the prepared coconut masala paste and mix well.

Cook for 3 minutes or until the raw flavour of coconut has disappeared.

Now add cooked moong dal and mix well.

Adjust the consistency adding water if required.

Simmer for 5 minutes or until the flavours are absorbed well.

Prepare the tempering by heating 1 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.

Pour the tempering over kootu and mix well. Enjoy keerai kootu with hot steamed rice.

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