Keerai kootu recipe

Ingredients

• 2 small bunches Keerai/ Amaranth leaves (I used Mulai keerai with stem)
• 1/4 cup moong dal/ Paasi paruppu
• 1 tsp Sambar powder
• 1/8 tsp Turmeric powder
• Salt
• Sugar a pinch
• 1/4 cup Coconut (grated)
• 1/2 tsp Rice flour
• water little to grind
• 2 tsp Oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 tsp cumin seeds
• 4 Shallots/ small onion

Instructions

1. 1

   --- Clean Keerai / Spinach ---

2. 2

   Remove the root part of the keerai, check for any yellow leaves, infested leaves and take it out.

3. 3

   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.

4. 4

   --- Cook ---

5. 5

   Meanwhile, pressure cook moong dal and grind the coconut and keep aside.

6. 6

   Boil a cup of water, add turmeric, sambar powder, salt, sugar, followed by the chopped leaves.

7. 7

   Turn/ stir the leaves after a minute to ensure even cooking.

8. 8

   --- Mix kootu ---

9. 9

   Cook till the stems are cooked well and then add the cooked,mashed moong dal and stir well.

10. 10

    Grind coconut with rice flour and little water to a paste. Add the ground coconut mixture to cooked keerai.

11. 11

    Mix well,bring to boil. Switch off the stove.

12. 12

    Temper with the items given in the To Temper table in order.