Chettinad keerai kootu
Village style keerai kootu recipe, pairs well with rice and chapati
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 2 cup chopped spinach
- 1/4 cup uncooked toor dal
- 1 onion finely chopped
- 1 small tomato
- 5 garlic cloves
- 3 tsp oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- 2 green chilis
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida powder
- Salt as needed
- Water to cook the dal
- To grind
- 1/4 cup coconut
- 1 tsp cumin seeds
Instructions
- 1
Wash and pressure cook ¼ cup of toor dal with 1 cup of water and a pinch of turmeric powder, for 4-5 whistles.
- 2
Once done, whisk this well and keep aside.
- 3
In a pan add 3 tsp of oil and add the mustard seeds and urad dal.
- 4
Add the red chili and green chili. Let the mustard splutters and the dal turns golden brown.
- 5
Now add the crushed garlic cloves to this.
- 6
Saute this for a minute.
- 7
Add finely chopped onions.
- 8
Cook till they become translucent. Add little salt while cooking.
- 9
Once done, add the chopped tomatoes.
- 10
Cook for a minute.
- 11
Now add in the chopped spinach to this.
- 12
Mix well and cook for 2-3 minutes.
- 13
Add ½ tsp turmeric and ¼ tsp asafoetida to this.
- 14
Mix well and add the cooked toor dal.
- 15
Grind ¼ cup of coconut and 1 tsp of cumin seeds into a fine paste.
- 16
You can add ½ tsp of black pepper corns also to this while grinding.
- 17
Add this to the keerai kootu.
- 18
Mix this well and add ½ cup – 1 cup of water to adjust the right consistency.
- 19
Let this boil for 2 minutes.
- 20
Switch off the flame.
- 21
Chettinad keerai kootu is ready.