When i posted
keerai kootu recipe , a reader told me to post palak keerai kootu.As i had not tried it before , i asked my MIL on how to make it. She told me to saute the leaves and cook to avoid the slimy texture. I tried that way and it worked great. We loved it with
vatha kuzhambu.
INGREDIENTS
1 cup - 200ml
- Palak - 2 cups (chopped)
- Moong dal – 3 tbsp
- Sambar powder – 1.5 –2 tsp
- Turmeric powder – 1/2tsp
- Tomato – 1 no (finely chopped)
- Salt n water – as required
To grind
- Grated coconut – 1/4 cup
- Rice flour – 1 tsp
To temper
- Coconut oil – 1.5 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Jeera – 1/2 tsp
- Small onions – 10 nos (finely chopped)
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METHOD
- Wash and chop the palak leaves.In a pressure cooker base , heat a tsp of oil.Saute the leaves for a minute till it shrinks. Add moong dal , sambar powder , turmeric powder , tomato ,salt and water. Mix well and pressure cook in low flame for one whistle.
- Grind the coconut and rice flour to a smooth paste adding required water.
- Pressure cook it in low flame for one whistle. After the steam is released, add the ground coconut paste.Mix well and boil the mixture.
- In a tadka pan , heat coconut oil.Temper all the ingredients given under “To temper”.Saute onions till it turns golden brown with a nice smell.Add this to the kootu,mix well and serve !
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