What kind of spinach should I use for kootu?
Back in India, We make Keera kootu with ponnanganni keerai , arai keerai,pasala Keerai manathakkali Keerai,Siri keerai, etc. here in the US I buy fresh Keerai from Indian stores or box spinach from Costco. You can also use kale or other greens for preparing kootu. Kale Poriyal and kale chips are some of my favorites.
Should I add sugar/jaggery to the keerai kootu?
No, it is optional, spinach cooked with little sugar retains green color, enhance the color so I prefer adding it.
What kind of dal should I use for Spinach Moong dal?
In our home, I prefer using Moong dal for my kootu varieties. For Keerai kootu I have used little Channa dal. You can use any dal of your choice.
How to make instant pot Keerai kootu?
You can grind coconut and add mixed dal, spinach, ground mixture, water (1 + 3/4 cup water) cook in rice mode, and do natural pressure release
Should I add Asofeotida twice?
Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it twice. You can add the Asofeotida according to your choice.
What is the best combo for Keerai kootu?
It tastes best as a rice accompaniment when paired with potato roast, raw banana roast. It also goes well as a side for tamarind based kuzhambu variety, rasam variety.
Can I use any other oil?
Yes you can use oil if your choice but coconut oil gives the best flavor for the coconut-based Keerai kootu recipe
Can I use red Chilli?
I generally use red Chilli for Keerai Molagootal and green Chilli for spinach kootu but you can use any Chilli of your choice. Adjust the spicy according to your taste. Kootu recipes in TMF Kuzhambu recipes in TMF Pressure cooker based recipes in TMF Other Spinach based recipes
Ingredients:
125 g spinach 1/2 cup moong dal 2 tablespoon channa dal 1 tablespoon coconut oil Asofeotida generous To grind 1/2 cup coconut 2 Greed chilli 1/4 teaspoon pepper 1/2 teaspoon cumin seeds To temper 1 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/2 tablespoon urad dal Asafoetida
How to make Keerai kootu with step by step pictures
In a cooker, separator add both dals and wash well
Add water and turmeric powder, pressure cook for 3-4 whistle
In a mixie jar add green chilli, coconut, pepper, and cumin seeds and little water, grind
After cooker pressure releases naturally prepare kootu In a wide pan add spinach, water, turmeric powder, salt, and sugar, cook for 2 minutes
Furthermore add the ground mixture, little mixie water and cook for 3 minutes
Add cooked dal and give a good mix
Furthermore add asafoetida, turmeric powder and cook for 5 minutes In a small tadka pan add coconut oil and heat oil
When the oil is hot add mustard seeds, urad dal, red chilli, and let them splutter
Finally, add asafoetida and turn off the stove
Transfer the tadka to the kootu, mix well and serve
