Saturday 20 February 2016

Keerai Poricha Kootu / Keerai Kootu / Spinach with Moong Dhal

Spinach / Keerai Kootu is a delicious and easy to make veg accompaniment; popular among Tamilnadu cuisine!

Moong dhal and spinach makes a healthy combination; which is easily digestible and suitable for all ages.  This is one among many varieties of kootu that mom used to prepare with different combination of vegetables and dhals / lentils.  We usually like to have it with vatha kulambu / kara kulambu, rasam and sometimes with chapathi too!

Check my Chow Chow kootu / Chayote Kootu with Channa Dhal  also.

Let's go through the recipe now;

15 min
Recipe for Keerai Poricha Kootu
Recipe type: Veg Curry
Cuisine: Tamilnadu
Serves: 4 persons                                  

Spinach - 2 bunches(big)
Moong dhal / Pasiparuppu-  
¼ cup
Turmeric powder - ¼ tsp
Salt - to taste

To Roast and Grind:
Coconut - 3 tbsp
Urad dhal - 1 tsp
Pepper - ¼ tsp
Cumin - ½ tsp
Red chillies - 1 or 2

For Seasoning:
Oil - 2 tsp
Mustard seeds - 1 tsp
Red chillies - 1


Heat a pan, add urad dhal, red chillies, pepper and cumin seeds.  Dry roast it until it turns golden brown in colour.  Allow it to cool.
Add coconut and the roasted urad dhal mixture in mixer; grind it into fine paste by adding water.
Wash moong dhal and pressure cook adding water along with turmeric powder and cook till it becomes soft.

Once the pressure releases; open the lid and mash with the laddle and keep aside.

Take a pan, add chopped spinach, salt and cooked dhal.  Give it a mix and allow to cook.

Once the spinach is cooked, add the ground paste.  Give it a mix and allow to cook for 5 minutes in medium flame.

Meanwhile heat oil in a separate pan, season with all the ingredients given under "For Seasoning" one by one. 
Once it splutters, pour over the spinach dhal mixture and mix well.
Remove from the stove.

Serve as an accompaniment to any spicy gravy (kara kuzhambu / vatha Kulambu) with rice or eat it with rice along with a dollop of ghee.

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