Keerai Kootu

Wednesday, February 6, 2013 2 comments

Kootu has become my favourite since past few months. It is simple to prepare and also has the goodness of dal and vegetables/ greens. It is very tasty even with just ghee rice, papad and pickle. Most of our Saturday lunch goes for a simple rasam with kootu. It is so easy to make; comforting and filling too!


1 cup toor dal (or any dal mix of your choice)
2 cups tightly packed spinach leaves (or any other greens)
1/4 ts turmeric powder
1-2 ts sambar powder (depending on taste)

To grind
3 tbs grated coconut
1 ts cumin seed

Grind them to a smooth paste  with very little water.

For tempering
1 ts mustard seed
1/2 ts urad dal
Few  curry leaves
1/4 ts hing
2 red chillies


- Pressure cook toor dal with enough water and a pinch of turmeric powder for 2-3 whisltes. It should be soft but not very mushy.
- Add the roughly chopped spinach leaves, sambar powder, enough salt and pressure cook for just a whistle. Release the air immediately and uncover the lid. (Kootu tastes best when the sambar powder is prepared fresh)
- Add the ground coconut paste now, mix well and allow the contents to boil.
- Reduce the flame to a simmer and let it cook for a while until the dal is thickened considerably.
- Meanwhile heat oil in a small skillet. Temper the oil with mustard seed, urad dal, curry leaves, hing and red chillies.
- Pour them over the dal and give a good mix. Take out out in a serving bowl.


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