September 06, 2014

Keerai Poricha Kootu (Spinach pepper gravy)

This is a traditional way of making greens with pepper, cumin seed and coconut. It goes very well with tangy Kuzhambu  like Vathakuzhambu or Kaara Kuzhambu. This nutritious and tasty kootu can also be had with plain rice and pappad...



Ingredients to make Keerai Porich Kootu:


Washed and chopped greens  4 cups
Moongh dhal 2 table spoon
Thur dhal  2 table spoons
Uradh Dhal 1 table spoon
Pepper 2 tea spoons
Red chilly 2
Cumin seed 1/2 tea spoon
Grated coconut 3 table spoons


Method for making Keerai Poricha Kootu:


Boil the moongh dhal and Thur dhal together in a pressure cooker and keep aside. 


In a pan heat 2 teaspoons of oil and fry the uradh dhal, pepper and redchillies to brown colour. Add them with coconut and cumin seed and grind to smooth paste.


Boil the chopped greens with salt, water and turmeric powder to soft. Add a tea spoon of sugar to retain the green colour. 


Now add the boiled dhals and allow them to boil for 2 minutes. Then add the paste and mix well . 


Saute it with mustard seeds in a tea spoon of coconut oil. 



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