May 01, 2016

Thandu Keerai Kootu / Amaranth leaves with Lentils

Thandu keerai with tender stems is the most favourite spinach of my family. I prefer to make this on Sundays since this Kootu  tastes delicious when had with fresh steaming boiled rice. Sautéed pepper, chillies and cumins with coconut give wonderful flavour to this side dish. This is a traditional kootu recipe made without onion and garlic. ..

Pre time: 15 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Thandu Keerai Kootu / Amaranth leaves with Dal:

Fresh Thandu keerai / Amaranth Leaves   2 bunches
Boiled Thur dal / Pigeon pea  100 gms well boiled with water or pressure cooked
Salt to taste
Oil1 tea spoon
Mustard seeds and Urad dal for seasoning

Things to be sautéed  and  grounded:

Pepper corns 1 tea spoon
Cumin seeds 1 tea spoon
Raw rice 1 tea spoon
Red chillies 2
Grated coconut 3 table spoons
Oil 2 tea spoons

Heat a pan with oil and fry raw rice, red chillies and pepper corns for 30 seconds. Then add the cumin seeds and coconut and switch off the stove immediately. Mix them well.
Grind them to paste adding water and keep aside.

How to make Thandu Keerai Kootu / Amaranth leaves with Dal?

Remove the root part of the greens off with dirt and wash the greens well.
Chop them to fine pieces with the tender stems.
Boil them with water and salt in a pan adding a pinch of turmeric powder.
Wait till the greens are boiled.
Add the boiled dal / lentils and mix well.

Let them boil together for two minutes.
Now add the coconut paste to it and stir together.
Allow them to blend well and get cooked for a minute.
Switch off the stove.
Do the seasoning in a sautéing pan and add to the stuff.