Keerai Milagu Kootu
Keerai milagu kootu is a traditional South Indian rice accompaniment/ side dish prepared with spinach, moong dal and channa dal. Fresh ground spice paste gives a nice flavor to the kootu.
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Servings: 3
Ingredients
- Spinach - 150 grams
- Moong dal or toor dal - 1/3 cup
- Channa dal - 2 tbsp
- Salt - as needed
- Turmeric powder - 1/8 tsp
- Water - 1 cup + 3/4 cup
To grind:
- Grated coconut fresh/frozen - 1/4 cup
- Urad dal - 1/2 tbsp
- Cumin seed - 1/2 tsp
- Pepper - 1/4 tsp
- Red chilli - 2
To temper:
- Coconut oil - 1/2 tbsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1 tsp
- Red chilli - 1
- Curry leaves - few
- Asafotida - generous pinch
Instructions
- Dry roast the ingredients gives under "to grind" except coconut into golden brown. Add coconut give a quick stir. Switch off and let it cool down. Grind into a paste with litter water
- Switch on the instant pot in sauté mode and add oil and when the oil is hot add the ingredients under "to temper" let it splutter
- Add spinach, moong dal, Channa dal and mix well
- Add the ground paste, turmeric powder, asafotida, water; mix well
- Switch the instant pot to manual mode, cook on high temperature for 21 minutes. Let the pressure release naturally. Add salt; mix well
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Notes
- Coconut oil gives nice flavour to the Kootu, any other oil can be used used
- Adjust the water according the consistency you prefer
- If you think kootu is watery let it boil for sometime in sauté mode
- kootu can also be cooked in pressure cooker. Put everything in pressure cooker and cook for 3 whistles
- If you prefer to cut down coconut. Cumin-pepper powder can be used for instead of spice paste
- Adjust the spice according to your taste
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