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Wednesday, November 26, 2008



From my mom's kitchen


Keerai(spinach) chopped – 4 cups
Dhal – 1 cup
Red Chilli – 2 nos
Grated Coconut – 1 cup
Jeera – 2 tspns
Pepper – ½ tspn
Salt to taste

Preparation Method

Wash Keerai (spinach), rinse off thoroughly and drain in strainer.
Chop the Keerai (spinach) in small pieces
Cook Keerai (spinach)with water, salt and turmeric
Cook dhal and keep separately
Grind Red chilli, jeera, pepper and grated coconut in mixie into fine paste
Now mix with Keerai this paste and boil well. Keep stirring occasionally
Now add dhal and boil once
If reqd add little salt to taste

Serve hot with RICE OR CHAPATI.


SRINIVASAN on June 30, 2010 at 7:15 PM said...

In kootu, Cooks generally uses payatham paruppu(yellow dal) and green chilli instead of red chilli. Try and taste it. Then if u feel better modify ur recipe


Jollymum said...

It's said that red chillies are better than green ones...they help heal and reduce pain. Hence I go with Sara in using more red chillies. Though green are the ones we normally use, they are acidic and red ones have their own flavour.For a great flavour, one could use 2tsp urad dal and curry leaves also fried and ground along with the pepper corns, jeera, coconut and red chillies. Then one could use less of the cooked dhal too. Moong/Payatham dhal is a great cooler and healer when cooked and used in kootu.

Saraswathi Iyer on June 15, 2011 at 7:40 PM said...

Hi Srinivasan and Jollymum, Thanks for your comments,

Yes I use Moong dal and green chilli for this Kootu too.

Both have great flavours.


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