A kootu recipe made with any kind of spinach (keerai), tamarind and thuvar dhal. Here is a list of different kinds of spinach (keerai). Like most kootu recipe this is served as a side dish for rice or mixed with rice and served for lunch or dinner.
Keerai Puzhi Masiyal
6
servings5
minutes15
minutesA kootu recipe made with any kind of spinach (keerai), tamarind and thuvar dhal.
Ingredients
Keerai- 1 bunch any kind
Tamarind – a small lemon size
Thuvar dhal – 1/4 cup
garlic flakes – 2 Nos
Mustard seeds- 1 teaspoon
Urad dhal – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafotida powder – a pinch
Red Chilli – 2 Nos
Jeera – 1 teaspoon
Onion – 1 small size
Tomato- 1 No
Sambar powder- 2 teaspoons
Turmeric powder- 1/4 teaspoon
Oil- 2 teaspoons
Salt – ½ teaspoon or as per taste
Directions
- Pressure cook thuvar dhal along with a pinch of turmeric powder till soft.
- Remove the roots and wash the keerai thoroughly. Chop the keerai finely.
- Chop onion and tomato finely.
- In a kadai put the oil and when it hot add mustard.
- When it pops up add urad dhal, jeera, fenugreek, asafetida powder and red chillies (break it into two pieces each) and fry till the urad dhal turns light brown.
- Add chopped onion and fry till it is transparent.
- Add tomato pieces and fry for a while.
- Add garlic flakes, salt, sambar powder and turmeric powder. Mix well.
- Then add chopped keerai and mix once again. Close it with a lid. Cook the keerai in low flame. No need to add water since the keerai will cook in its own water content.
- When the keerai is cooked, add tamarind juice (soak the tamarind in water and squeeze out thick juice). Allow to boil.
- Then add the cooked dhal. Mix it and allow to boil for one more minute.
- Remove from stove and mash with thick spoon.