Keerai Kootu is a popular dish served with Rice in the Southern Region of the country. This dish can be prepared using any greens. Greens are always healthy in any form. Here I have used Siru Keerai (Amaranth). It goes well with Sambar Rice, Kolambu Rice etc. It is general custom to serve Kootu with Poriyal and Pachadi also.
Ingredients:
Siru Keerai – 1 big bunch
Green Gram (Moong Dal) – ¼ cup (soaked in water for an hour)
To Grind:
Grated Coconut – 3 tbsp
Green Chillies – 3
Cumin Seeds – ½ tsp
Turmeric Powder – 1 pinch
Rice Flour – ½ tbsp
Salt to taste
For tempering:
Mustard Seeds – 1 tsp
Black Gram – 1 tsp
Curry Leaves – from 1 twig
Red Chillies – 2 (broken)
Asafoetida – one pinch
Method:
Remove the roots and hard stems of the Greens. Wash the Greens thoroughly. Chop them finely.
Cook the soaked Dal in a pan with a cup of water and a pinch of Salt and Turmeric Powder till the Dal becomes soft.
The Dal should remain separate and should not become mushy.
Add the chopped Greens at this stage and the required Salt. Cover the pan and simmer for 4 to 5 minutes.
Grind the Coconut, Green Chillies, Cumin Seeds and the Rice Flour together to a fine paste with little water.
Add this to the simmering Greens and allow it to simmer for another 2 to 3 minutes in medium flame.
In the meanwhile, heat the Oil in a small pan. Add the Mustard. When the Mustard crackles, add the Black Gram, Curry Leaves and the broken Red Chillies. Stir for few seconds. Switch off the pan. Add Asafoetida. Stir and add this tempering to the simmering Greens.
Mix well and transfer to a serving bowl.
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