|Published||Feb 6, 2011||Cooking Time||25 Minutes|
|Recipe Type||Veg-Main||Preparation Time||40 Minutes|
|Ingredient||Spinach||Standing Time||25 Minutes|
This is an authentic south indian way of cooking spinach with yellow lentils mixed with a paste made using coconut and other spices.
Recipe of Keerai kottu
|Black Pepper Corns||5||Numbers|
cook spinach in water and mash it and set aside cook yellow lentils(moong dal 1/2cup) in pressure cooker for 5-6 whistles and set aside) Heat oil in a pan and fry cumin seeds,urad dal and chana dal, red chillies,curry leaves, black pepper corns,coconut and coriander. fry all these ingredients for 5-8 min on low flame and grind it with some water or some water drained from moong dal. set aside the paste Heat some oil in a pan and addd mustard seeds. Once seeds splutter add asafoetida powder(hing), cooked moong dal and salt . cook on low flame for 2-5 mins. Add spinach and cook for 2-5 mins on low flame. Add the coconut paste to this mixture and cook for 10-12 min.
This recipe is very easy to make and a very creative way to blend all the herbs and right amount of coconut with moong dal and create a tasty spincach recipe which can be enjoyed with rice and pickle and is very authentic in itself. This dish has proteins from dal and also all kinds of vitamins and minerals from spinach and can not only be made with extra red chillies for people preferring to eat extra hot but also in a mild way with less chillies. Try making this dish and serve it hot with rice and pickle for a absolutely delightful and satisfying experience