Keerai Kootu - Version 2

 

I have already posted spinach kootu recipe with masoor dhal,we make spinach kootu with split mung beans(moon dhal).Last week when I chopped the spinach and other preparations to make kootu,then only realized that I ran out of  moong dhal.So without any second thought used whole mung beans and for my surprise the kootu turned out really very tasty.Here goes the recipe........................

Basic Information

Preparation Time ~ 10 minutes
Cooking time   ~ 25 minutes
Serves ~ 3


Ingredients

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2cup
Spinach/keerai(finely chopped)	21/2cups(tightly packed
Tomato(medium size)	1
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Oil	11/2tsp

Grind to fine paste

Ingredient	Quantity
Coconut(grated)	3tbs
Cumin seeds/jeeragam	1/2tsp
Red chilly/varamilgai	2
Shallots/chinna vengayam	3

For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a pinch
Red chilly(broken)	1

Method

Wash the mung beans couple of times in water and cook it in a pressure cooker for 5-6 whistles with enough water.After the pressure subsides mash it and to this add the chopped spinach,turmeric powder and tomato,cook it for a whistle.

Meanwhile grind the given ingredients to a fine paste with water as needed.

After the pressure settles open the lid,add the ground paste and salt to it.Let it boil for 3-4 minutes.

Now in a separate pan heat a oil and do the tempering and add it to the kootu,mix it well and put off the fire.

Spinach Kootu is ready.Serve it with rice or roti.

Enjoy....................................................................

• The addition of shallots is purely optional,any variety of spinach can be used.
• The red chillies can be increased or decreased to personal preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.