Keerai Kootu

Keerai Kootu :

            Keerai Kootu is the easiest way of preparing spinach, since we pressure cook it. And this kootu can be prepared with all types of keerai except murungai keerai (drumstick leaves) and agathi keerai. It is a best combination for hot rice with ghee. We used to have this in Nandhini hotel, Bangalore. Since it is not too spicy, kids will love this and ofcourse good for health. And add spinach two times a week in your food especially during summer days to reduce the body heat.

Ingredients:

•  1/2 bunch of Spinach
• 1 / 4 cup Toor Dal
• 2 tsp Cumin seeds
• 3 Garlic crushed
• 3 Green chillies chopped
• 1/2 Onion chopped
• 1 Tomato chopped
• 2 tsp Tamarind extract
• 1 tsp Salt (or as needed)
• 1 tsp of Oil
• 1 tsp of Sambar Powder
• Pinch of Turmeric powder
• Pinch of Asafetida powder

Preparation:

 Soak the toor dal for 15 – 20 mins.

In a pressure cooker, add the toordal, a cup of water with pinch of turmeric powder, asafetida and cook it uncovered.

Meanwhile, clean and wash the spinach, chop it and add it to the cooking dal with crushed garlic and a tsp of cumin seeds.

Once the spinach is reduced in size(that indicates that it is cooked) add the chopped tomatoes and half salt. Pressure cook up to 2 whistles.

Now in a sauce pan, add a tsp of oil and splutter mustard seeds, cumin seeds and fry the chopped onions, green chillies with little salt.

Once the pressure is released, add the fried onion mixture to the spinach dal and allow it to cook uncovered for 5-7 mins with a tsp of sambar powder, until the raw smell of dal and masala goes and the spinach is mashed.(not fully)

Now serve the keerai kootu with hot rice with a few drops of ghee.