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Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu

Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu

By Admin
Prep Time Total in 50 M
Course Lunch
Cuisine South Indian Recipes
Diet Diabetic Friendly

The Milagu Keerai Poricha Kootu Recipe is a wholesome dish from Tamil Nadu which is packed with flavors from the roasted urad dal, black pepper which is ground along with coconut. Kootu is essentially a dal and vegetable combination which is coked with some everyday masalas.

Ingredients

  • 300 grams Red Amaranth Leaves
  • washed and finely chopped
  • 1 cup Yellow Moong Dal (Split)
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt
  • to taste
  • Ingredients for Kootu Masala
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Whole Black Peppercorns
  • 1/2 cup Fresh coconut
  • grated
  • Ingredients for Seasoning
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • roughly torn

Instructions

Step 1

To begin making the Milagu Keerai Poricha Kootu Recipe, into a pressure cooker, add the amaranth, a pinch of salt along with 2 tablespoons of water

Step 2

Cover the cooker and pressure cook for about a whistle and turn off the heat

Step 3

Place the cooker under running water to release the pressure immediately

Step 4

This process is important to not over cook the amaranth and keep its colour

Step 5

Open the lid of the cooker and keep aside

Step 6

The next step is to make the dal

Step 7

Add the moong dal to the pressure cooker along with, turmeric powder, salt and 2 cups of water,

Step 8

Cover the cooker and pressure cook the moong dal for 4 whistles and turn off the heat

Step 9

Allow the pressure to release naturally

Step 10

Once the pressure gets released, open the cooker and give a stir or a light whisk

Step 11

Now, we will proceed to make the Keerai Poricha Kootu recipe

Step 12

Into the mixer jar, add the cumin seeds and black pepper corn and the freshly grated coconut

Step 13

Add 1/4 cup of water and blend to make a coarse paste

Step 14

Stir in the cooked keerai/amaranth into the cooked dal

Step 15

 Add the ground kootu masala into the moong dal and keerai mixture and stir well

Step 16

Check the salt and adjust taste accordingly and bring to a brisk boil

Step 17

 The final step is to make the tadka or the seasoning

Step 18

Heat the oil in a pan over medium heat

Step 19

Add the mustard seeds, cumin seeds and urad dal

Step 20

Allow them to crackle and the dal to turn golden brown

Step 21

Finally add the curry leaves and turn off the heat

Step 22

Add the seasoning mixture to the Keerai Kootu and stir well

Step 23

Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk boil

Step 24

You can optionally add a tablespoon of ghee or butter to enhance the taste

Step 25

Once done, transfer the Milagu Keerai Poricha Kootu to a serving bowl and serve hot

Step 26

Serve Milagu Keerai Poricha Kootu for your South Indian lunch along with steamed rice or Brown Rice, Thakkali Rasam Recipe  and Urulaikizhangu Roast

Step 27

You can also make this for an Indian dinner and serve it along with Phulkas and Boondi Raita

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