easy keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: Not specified
- Yield: 5 Servings
- Category: dal
- Cuisine: tamil
Ingredients
for pressure cooking:
- ½ cup moong dal
- ¼ tsp turmeric
- 1 tsp oil
- 1½ cup water
for masala paste:
- ½ cup coconut
- 1 tbsp cumin / jeera
- ½ tsp pepper
- 3 dried red chilli
- ¼ cup water
for kootu:
- 3 cup palak / spinach (chopped)
- ¼ tsp turmeric
- 1 tsp salt
- 3 clove garlic (crushed (optional))
- 3 cup water
for tempering:
- 2 tsp coconut oil
- 1 tsp mustard
- 1 tsp urad dal
- pinch hing / asafoetida
- 1 dried red chilli (broken)
Method
- firstly in a pressure cook take ½ cup moong dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
- pressure cook for 2 whistles or until dal is cooked completely.
- now prepare the kootu masala paste by taking ½ cup coconut, 1 tbsp cumin, ½ tsp pepper, 3 dried red chilli.
- blend to smooth paste adding ¼ cup water. keep aside.
- in a large kadai, take 3 cup palak, ¼ tsp turmeric, 1 tsp salt and 3 clove garlic.
- cover and boil for 5 minutes adding 3 cup water.
- now add the prepared coconut masala paste and mix well.
- boil for 3 minutes or until the raw flavour of coconut is disappeared.
- now add in cooked moong dal and mix well.
- adjust the consistency adding water if required.
- simmer for 5 minutes or until the flavours are absorbed well.
- prepare the tempering by heating 2 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.
- pour the tempering over kootu and mix well.
- finally, enjoy keerai kootu with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.