December 8, 2014

Keerai Poricha Kootu

Of-late I seem to post a lot of lentil-based recipes in the form of soups and sides. This recipe again is a lentil-based south-Indian recipe called "Keerai Poricha Kootu", a simple, creamy, luscious & comforting side served alongside rice. Though the star ingredients of the recipe is spinach & pigeon-peas, freshly ground paste of coconut, cumin seeds, red chillies/pepper corns adds a great flavor and a spicy kick to the recipe. Hot keerai kootu mixed into rice with potato fry on the side is a killer combo!


This is one of the easiest recipes around where major time is spent on chopping spinach and pressure-cooking/cooling the lentils, pigeon peas. Otherwise, this recipe is a cake-walk in an unbelievably short time. The ingredients list is also quite simple, most of the ingredients will be readily available in a kitchen. The tempering/tadka uses mustard seeds, channa dal, urid dal & hing powder which can easily be stocked up with a short trip to any Indian store.

"Keerai Poricha Kootu" with rice a.k.a. simple, comforting home food at its best!


Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 40 mins
Serves - 4

Ingredients
4 cups Spinach, chopped

3/4 cup Toor dal
1/2 tsp Turmeric powder

1/2 cup fresh grated Coconut
1 heaped tsp Cumin seeds
1/2 tsp Pepper corns
3-4 dry red Chillies

1/2 tsp Mustard seeds
3/4 tsp Channa dal
3/4 tsp Urad dal
1/2 tsp Hing powder

Salt to taste
2 tsp Oil


Instructions
Pressure cook toor dal & turmeric powder on high in 2 cups of water for 3 whistles. Let it cool and then, mash it up with the back of a ladle.

Grind coconut, cumin seeds, peppercorns, red chillies with little water into a fine paste and keep it aside until use.

In a deep pan, bring 1 cup of water to a rolling boil, add chopped spinach, salt and cook until spinach wilts and turns bright green. Now, add the coconut paste, mix well and let everything come to a quick boil. Finally, add mashed toor dal and mix well. If required, add more salt/water to adjust the taste/consistency of kootu to your liking. 

Heat a tsp of oil, splutter mustard seeds, roast channa dal and urid dal until golden brown, fry hing powder and add it to the kootu. Serve hot along with rice.


4 comments :

  1. This looks so yumm and mouthwatering...finger licking good...Great recipe:)
    Lovely pictures

    ReplyDelete
  2. Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
    Indian Restaurants in South Campus

    ReplyDelete
  3. That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
    chowringhee

    ReplyDelete