Palak keerai kootu | Spinach moong dal dry curry | Palak keerai paruppu kootu

Cuisine Style: Tamil nadu, south india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Kootu, Curry,kulambhu | Take with : Rice, idli, dosa, chapati

Ingredients

• Palak keerai [spinach]-1 small bunch
• Moong dal [pasiparuppu]– 3 tbsp
• Sambar Onion [Shallots] – 6 [chopped]
• Coconut – 2 tbsp [grated, optional]
• Garlic – 2 cloves [mashed]
• Dry red chilli – 3
• Green chilli - 1
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Sugar or jaggery – ½ tsp
• Oil – 2 tbsp [Groundnut oil or sunflower oil]
• Salt to taste
• Water as needed

Method

• Dry roast, wash & boil moong dal with turmeric powder for 10 min.
• Heat oil in a pan add mustard seeds & let it splutter.
• Add Bengal gram, urad dal sauté.
• Add sambar onion sauté till soft
• Add garlic, green chilli & curry leaves sauté.
• Add palak keerai sauté for 2 min.
• Add turmeric powder, red chilli powder sauté. Add enough water cook till soft
• Then add boiled moong dal mix well
• Finally add grated coconut mix well.
• Heat another pan with 1 tbsp oil add dry red chilli fry then add to palak keerai kootu & cut off heat.
• Serve hot with rice or chapatti.

Spinach kootu