I wanted to post some tam brahm recipe this time. Since kootu is an integral part of our cuisine decided to post the same! What I personally like about kootu is it needs very less oil and it gives lot of volume. Usually siru keerai, thandu keerai, ponnanganni keerai, murugai keerai, manathakkali keerai and karisilanganni keerai tastes great for this kootu so you can use any of them. We love to pair it with Vendhaya kuzhambu or vathal kuzhambu. But it tastes good even with simple rasam or plain rice topped with little ghee!! Lets see how to make this easy, yummy and healthy kootu :).
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Keerai kootu
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Ingredients
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Preparation
1.
Pressure cook the moong dal by adding water in 1:1 ratio for 4
whistles. In the mean time chop the spinach finely. Grind the coconut, red
chili and jeera into a smooth paste by adding little water.
Method
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1.
Cook spinach by adding 1/4 tsp salt along with turmeric and
sugar. Add 1/4 cup water and cook till the spinach shrinks. Add the mashed
dal and mix well.
2.
Add the ground paste along with 1/2 tsp salt and mix. Cook for
few minutes till the kootu thickens. Temper with the ingredients mentioned.
3.
Serve as an accompaniment for rice !
Notes
·
Add little water while cooking spinach. If you
find the kootu getting too thick you can add some more water later.
·
Adjust amount of chili according to your spice
level. You can use pepper instead of chili too but the taste will differ
accordingly.
·
Coconut oil is recommended for any kootu but
if you don't have you can use other oil too.
·
I don't usually add curry leaves or coriander
leaves to any spinach based gravy. If you like you can add.
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Enjoy the kootu with rice!!!
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