Keerai Kootu - Version 2

 

I have already posted spinach kootu recipe with masoor dhal,we make spinach kootu with split mung beans(moon dhal).Last week when I chopped the spinach and other preparations to make kootu,then only realized that I ran out of  moong dhal.So without any second thought used whole mung beans and for my surprise the kootu turned out really very tasty.Here goes the recipe........................

Basic Information

Preparation Time 10 minutes
Cooking time   25 minutes
Serves 3


Ingredients

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2cup
Spinach/keerai(finely chopped)	21/2cups(tightly packed
Tomato(medium size)	1
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Oil	11/2tsp

Grind to fine paste

Ingredient	Quantity
Coconut(grated)	3tbs
Cumin seeds/jeeragam	1/2tsp
Red chilly/varamilgai	2
Shallots/chinna vengayam	3

For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a pinch
Red chilly(broken)	1

Method

Wash the mung beans couple of times in water and cook it in a pressure cooker for 5-6 whistles with enough water.After the pressure subsides mash it and to this add the chopped spinach,turmeric powder and tomato,cook it for a whistle.

Meanwhile grind the given ingredients to a fine paste with water as needed.

After the pressure settles open the lid,add the ground paste and salt to it.Let it boil for 3-4 minutes.

Now in a separate pan heat a oil and do the tempering and add it to the kootu,mix it well and put off the fire.

Spinach Kootu is ready.Serve it with rice or roti.

Enjoy....................................................................

• The addition of shallots is purely optional,any variety of spinach can be used.
• The red chillies can be increased or decreased to personal preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Keerai Puli Kuzhambhu /Puli Keerai

Starting the third week of blogging marathon#88 with a theme one vegetable in different ways.For this theme I chose spinach as the main ingredient and I will be showcasing recipes with spinach.

In India we get varieties of greens aka spinach but here in US the varieties are limited.Since spinach has lot of fiber and health benefits, I include in my cooking often.Also my kids eat spinach with no fuss.

Usually I make  kootu or sambar with spinach,but after trying kaarakuzhambhu with fenugreek leaves,I tried with spinach also.The kuzhambhu came out so delicious and finger licking.Let's move on to the recipe......

                                                                      

                                                            

                                                   Keerai Puli Kuzhambhu/Puli Keerai

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Spinach/keerai(finely chopped)	2-2.5  cups
Garlic/poondu	7-8 cloves(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Oil	3 tbs

  
 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch
Red chilly/varamilagai	1(broken)

    Method 

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion,curry leaves and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato.

• Saute it for 2-3 minutes or until the tomato is mushy.Add in the finely chopped spinach and mix it well until it wilts.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water along with a cup of water. 

• Allow it to boil and cook it covered for 6-7 minutes or until the raw smell goes away.Now it simmer it for 3- 4 minutes without lid in a low flame until the oil floats.

• Serve it along with rice and poriyal or kootu.

• The amount of spice powders given is for a medium spicy version.
• Green varieties like amaranths,palak and fenugreek can be used.
• If the kuzhambhu is watery and not it a thick consistency,mix 1/2 tsp of rice flour in a tbsp of water and add it to the kuzhambhu and boil it.

Enjoy......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com