Keerai Kootu Recipe | Mulai Keerai Kootu | Kootu Recipe

     

          Kootu is a dal based curry, cooked along with veggies. Here I used chinese spinach / Amaranth green(Thandukeerai) to make this kootu. This is a authentic simple and delicious Tamil recipe which requires very less oil and it is a easy kootu recipe for bachelors to cook. From childhood, I love to eat greens(keerai). But I miss a lot of keerai in US like ponnaganni keerai, sirukeerai, agathi keerai and murangakeeerai. Both Me and my husband love keerai kootu a lot. I make this kootu everyweek for lunch. Making Kootu is very satisfying and comforting food to enjoy for lunch along with some kara kuzhumbu or sundal kulambu, white rice and appalam.  You can follow the same recipe for spinach kootu, sirukeerai kootu or ponnakannikirai kootu. Try this Thandukeerai kootu recipe for lunch and stay healthy.
    Ingredients

              1 Bunch (2 Cups) of Amaranth Leaves (Mulaikeerai or Thandu Keerai) 

              5 Small Onions (Shallots)
              1 Tsp of Sambhar Powder
              1/2 Tsp of Black Pepper Powder
              Salt and Water as Needed

    To Pressure Cook

               1/2 Cup of Yellow Moong Dal

               2 Cups of Water
               1/2 Tsp of Turmeric Powder
               Pinch of Asafoetida(Hing)
               1/2 Tsp of Oil
               1/2 Tsp of Salt

    To Grind

               2 Tbsp of Freshly Grated Coconut

               1/2 Tsp of Whole Cumin

    To Temper

                1.5 Tsp of Oil

                1 Tsp of Mustard Seeds
                3/4 Tsp of Urad Dal
                1/2 Tsp of Whole Cumin
                1 Big Red Chilly
                1 Sprig of Curry Leaves

    Method

• Wash the greens and chop them finely.
• In a mixie (blender), add coconut and cumin, grind it to a smooth paste along with little water.
• Soak the moong dal for 30 mins. Wash and drain the water. In a pressure cooker, add all the ingredients listed under "To pressure cook", close the lid and cook it for 2 whistles. Keep it aside.
• Heat oil in a pan, add all the ingredients listed under " To Temper" list add one by one, after mustard seeds sizzles and urad dal and red chilly changes color, add chopped onion, fry until it turns golden brown, then add chopped keerai, fry them for a min, add 1/4 cup of water, cover and cook it for 2 mins. 
• Add the ground mixture, sambhar powder and pepper powder to the cooked keerai, fry well for 1-2 mins. Finally add the pressure cooked moong dal and required salt, mix well. Cover and cook it for 5 mins in a medium flame until you get semi -thick in consistency.
• Serve hot with steamed rice and ghee.

    Tips

• Use any type of keerai like araikeerai, sirukkerai or ponnagani keerai.
• Use toor dal or chana dal in place of yellow moong dal.
• You can use big red onion in place of small onions.

                
    Health Benefits of Amaranthus Leaves

• Rich source of Vitamin A, C and folate.
• It contains essential amino acis called lysine, limited in other grains.
• Boosts immune system.
• This greens has more protein than other grains.
• Helps to reduce hair loss and greying.
• Amaranth reduces the cholesterol and risk of heart diseases.
• Easy to digest and improves eye sight.

         
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