There are many different
styles of preparing Keerai Kootu. Many of them are interesting and have unique
taste. This recipe is the style used by my family members. Check this out.
Click HERE to view 20+ Keerai Recipes.
Recipe Cuisine : South
Indian | Recipe Category: Kootu
Preparation Time: 10 mins | Cooking Time: 20 mins |
Yields: 3 cups
Ingredients:
Chopped Greens/Keerai *
|
2 cups
|
Split Green Gram (moong dal / Paasi Paruppu)
|
¼ cup
|
Turmeric Powder
|
½ tsp
|
Salt
|
To taste
|
Sambar Powder (Recipe HERE)
|
2 tsp
|
To Grind:
|
|
Grated coconut or equivalent
|
¼ cup
|
Garlic Pods
|
2
|
Cumin Seeds
|
1 tsp
|
To Temper:
|
|
Coconut Oil / Cooking Oil
|
2 tsp
|
Mustard Seeds
|
½ tsp
|
Curry Leaves
|
1 spring
|
Red Chilli
|
1
|
Chopped Onion
|
2 tbsp
|
* Use
Palak, siru keerai, mulai keerai, aria keerai etc.,
Procedure:
Preparation
Procedure:
1.
Clean the greens / keerai and wash them thoroughly. Then drain the water
completely. Cut them into small pieces.
2.
Remove the skin of the garlic and use.
3.
Grind the coconut, garlic and cumin seeds into a fine paste using little water.
4.
Remove the skin of the onion and cut them into small pieces.
5. Wash
the moon dal and keep it aside.
Cooking
Procedure:
6. Add
keerai (from 1) and moong dal (from 5), and ¼ cup of water in a pressure
cooker. Mix them well.
7.
Pressure cook them for 1-2 whistles in a high flame. Allow it cool down.
8.
After pressure has gone, add turmeric powder, sambar powder, salt and ground
mixture (from 3). Mix them well.
9. Cook
them for 5 mins or till the raw smell goes off.
10.
Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.
11. Add
curry leaves and broken red chilli. Sauté for them till the curry leaves become
crisp.
12. Add
chopped onion (from 4), sauté till the onion become translucent.
13. Add
this mixture with keerai mixture. Cook for few more mins.
Yummy and delicious Keerai Kootu is ready
to serve.
Note:
1. Adjust
the sambar powder level and red chilli level according to your taste.
2. You
can use red chilli powder instead of sambar powder.
3.
Small onion gives more taste than big onion. But you can use big onion also.
