Keerai Kootu | Spinach Kootu

I have been missing in action for quite some time! Was busy with our LO’s birthday party. Our dear son turned 2 years old and we had a small party for him last weekend. I was so involved in planning the venue, ordering cake and preparing the goody bags that I fell sick! Thankfully party went off very well and our LO and the kids had a blast. Last couple days were miserable with sore throat and fever. Now am all better and rejuvenated!

Have you had the urge to eat spicy food while being sick? Oh my I wanted to gobble hot spicy food! I started browsing for simple and spicy recipes. I didnt want to strain myself so was looking out for really easy ones. I did drool over a number of wonderful recipes of fellow bloggers. But this one caught my attention – Pasalai keerai or Spinach Kootu. Thanks to Mrs Kamala Bhoopathy for sharing the simple kootu recipe! It was absolutely delicious!!

Serves: 3
Preparation time: 30mins
Cook time: < 15mins

Ingredients:
Spinach: 2 bunches [I used baby spinach box from costco]
Moong dal (Payatham paruppu): 1 cup
Turmeric powder: a pinch
Salt: to taste
Cooking oil: 2 tsps
To Grind:
Coriander seeds (Dhaniya): 1 tsp
Coconut flakes: 2 tbsp
Cumin seeds (Jeeragam): 1/2 tsp
Black pepper (Milagu): 1/2 tsp
Red chillies: 2-3
Asafetida (Hing/Perungayam): 1 pinch
Mustard seeds: 1/2 tsp
Urad dal: 1/2 tsp
Curry leaves: few
Onion: 1 (chopped)
Tomatoes: 2 (chopped)

Note: You can pressure cook spinach and dal together. But I prefer doing it separately coz dal I use takes more time to cook. I pressure cook it for 3-4 whistles. I don’t like to cook spinach for that long!

For those who like to know what is spinach called in tamil: It’s Pasalai Keerai or Palak in hindi

Preparation Method:

• Wash and clean spinach and pressure cook adding few drops of oil for 1-2 whistles.
• Wash moong dal, add turmeric powder and pressure cook for 3 whistles.
• Meanwhile heat one tsp of oil and roast the ingredients given under the label “to grind”.
• Allow it to cool and grind it adding little water into fine paste.
• Heat remaining oil and temper mustard seeds, urad dal and curry leaves.
• When mustard spatters, add onion and sauté till transparent.
• Toss tomatoes and cook until it turns soft.
• Mix the ground paste and stir for 2-3 minutes. Add little water if needed.
• Add spinach (keerai) and dal and mix thoroughly.
• Cook for 2-3 minutes and remove from stove top.
• Serve with rice or chappatis.

This spinach gravy tastes amazing with rice or as a side dish with chappathis!

Share & Enjoy! -