Ingredients

• 2 small bunches - keerai/amaranth leaves
• 3 tbsp - paasi paruppu/moong dal
• 1 tsp - sambar powder
• 1/8 tsp - turmeric powder
• As needed - salt
• A pinch - sugar
• To grind:
• 1/4 cup - coconut, grated
• 1/2 tsp - rice flour
• A little - water, to grind
• To temper:
• 1 tbsp - oil/ghee
• 1 tsp - mustard
• 1/2 tsp - urad dal
• 1 tsp - cumin/jeera
• 3 - shallots/small onion

How to Make Karaikudi Keerai Kootu

• Discard the root part of the keerai and wash the leaves twice, in plenty of water.
• Keep aside for the water to drain.
• Meanwhile, pressure cook moong dal.
• Grind the coconut with rice flour and keep aside.
• Chop the keerai finely with stem.
• Boil a cup of water, add turmeric, sambar powder and salt, followed by the chopped leaves.
• Stir the leaves after a minute, to ensure even cooking.
• Cook till the stems are cooked well and then add the cooked, mashed moong dal and stir well.
• Add the ground coconut mixture, mix well and bring to a boil.
• Switch off the flame and now temper with the ingredients, given in the tempering list.
• Brown the onions nicely, which is very important to enhance the flavour of the kootu.
• Mix well and serve as an accompaniment or mix this with ghee and rice.
• Recipe courtesy: Rak's Kitchen