Keerai kootu is an authentic south indian delicacy which is prepared with greens and dal. The unique blend of coconut and dal makes it different from other preparations. It is quick and easy recipe which is si delicious with amazing aroma. Best served with piping hot steamed rice with a dollop of ghee.
Keerai leaves a big bunch
Toor Dal Â¼ cup
Coconut Â¼ cup
Dry Red Chilly 1
Cumin seeds Â½ tsp
Salt to taste
Water as required
Coconut oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Dry Red Chilly 1 broken
Asafoetida Â½ Tsp
Wash and clean the Keerai Leaves in running water and keep aside.
Take a pressure cooker add the toor dal and pressure cook for 5 mins. Remove and mash the dal and keep aside.
Grind the coconut, cumin and red chilli to a fine paste and keep aside.
Bring ½ cup of water to boil and quickly blanch the leaves with some salt for 3-5 mins.
Take off the leaves and reserve the water. Once cooled, mash the leaves by traditional pestle or gently pulse in a blender.
Heat oil in a pan over medium heat. Add the mustard seeds and let it crackle.
Add urad dal, red chilli, curry leaves and asafoetida and saute for a min.
Add the coconut paste , salt, mashed dal and cook around 5 minutes.
Add the mashed keerai and cook for 2-3 mins and take off the heat.
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