KEERAI OR PALAK KOOTU

Ingredients :

Palak or keerai chopped fine – 1 bunch

Moong dal – 1/’2 cup

Salt to taste

Turmeric powder – 1 tsp

For paste :

Fresg grated coconut – ½ cup

Jeera – 1 tsp

Green chillies – 4

For tempering :

Coconut oil – 1 tbsp\

Mustard seeds – 1 tsp

Urad dal – 1 tsp

\hing – 1 tsp

Curry leaves – 4-5

Method :

1)     In a pan take moong dal, add turmeric powder and bring to a boil

2)     When it is half cooked add the chopped spinach, salt and cook till well blended

3)     Grind the ingredients for paste and add this to the dal, mix well and switch off the gas (do not boil after coconut has been added)

4)     In a pan take coconut oil, splutter mustard seeds, urad dal, curry leaves and hing

5)     Add this to the kootu

6)     Serve hot with rice, vadu mangai and applam