- spinach or amaranth leaves 2 bunch
- moong dal 3/4 cup
- coconut 4 tsp
- cumin seeds 2 tsp
- green chillies 2 or 3 accordinly
- salt to taste
- mustard 1 tsp
Cook the leaves and moong dal separately. Mash the dal well. Now heat oil in a pan and add the mustard seeds. When they splutter add the cooked leaves.
Let it cook. Grind coconut, green chillies, cumin seeds to a fine paste. Add this paste to the cooking leaves. After 5 minutes add the cooked dal. Let it
cook for 5 more minutes. Add salt, turmeric and asafoetida. Remove from the flame when the keerai thickens.
| Next | Kootu Varieties |