Keerai Kootu ~ Kootu With Greens

Here is the third kootu in this series. Typically any winter greens can be used for this type of kootu and I happened to make this with spinach. 

In fact any vegetable or a combination of vegetables can be used  with this kootu masala, only it wouldn't be keerai kootu, right? As I understand Keerai means greens. Here are the Kootu recipes I blogged in this edition of BM #28.

• Day 2 Pumpkin-Poppy Seeds Kootu
• 
  
• Day 1 Bottle Gourd Poricha Kootu

Ingredients - 

Spinach, chopped 2 cups (Any greens can be used)
Toor Dal 3/4 cup (Moong dal works too)
Salt to taste
Turmeric 1/4 tsp
Seasoning (Oil 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry Leaves few, Asafoetida 1/8 tsp)

Kootu Masala to Grind - 
Red chillies 2-3 
Chana dal 1 Tbsp
Dhania/Coriander seeds 1 tsp
Coconut, grated 2 Tbsp

Method Of Preparation -

Pressure cook toor dal until cooked well. Blanch the chopped spinach in hot water for a couple minutes and set aside. 

Roast all the ingredients listed under 'kootu masala to grind' separately until they are aromatic and attain a light brown hue. Set aside.

Grind the roasted ingredients adding a little water into a fine paste and set aside. 

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds crackle, add the ground masala paste and saute for a few seconds.

Add the turmeric, blanched spinach, cooked dal and salt. Mix well and let it simmer until the flavors blend.

Remove from fire and serve it hot with rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28.

Preparation Time 35 min
Serves 4-5