Keerai Kootu - Version 2
Basic Information
Preparation Time 10 minutes
Cooking time 25 minutes
Serves 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole mung beans/paasipayaru | 1/2cup |
| Spinach/keerai(finely chopped) | 21/2cups(tightly packed |
| Tomato(medium size) | 1 |
| Turmeric powder/manjal podi | 1/8tsp |
| Salt | to taste |
| Oil | 11/2tsp |
Grind to fine paste
| Ingredient | Quantity |
|---|---|
| Coconut(grated) | 3tbs |
| Cumin seeds/jeeragam | 1/2tsp |
| Red chilly/varamilgai | 2 |
| Shallots/chinna vengayam | 3 |
For tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2tsp |
| Urad dhal/uluthamparuppu | 1tsp |
| Cumin seeds/jeeragam | 1/4tsp |
| Asafoetida/perungayam | a pinch |
| Red chilly(broken) | 1 |
Method
Wash the mung beans couple of times in water and cook it in a pressure cooker for 5-6 whistles with enough water.After the pressure subsides mash it and to this add the chopped spinach,turmeric powder and tomato,cook it for a whistle.
Meanwhile grind the given ingredients to a fine paste with water as needed.
After the pressure settles open the lid,add the ground paste and salt to it.Let it boil for 3-4 minutes.
Now in a separate pan heat a oil and do the tempering and add it to the kootu,mix it well and put off the fire.
Spinach Kootu is ready.Serve it with rice or roti.
Enjoy....................................................................
- The addition of shallots is purely optional,any variety of spinach can be used.
- The red chillies can be increased or decreased to personal preference.
This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.
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