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Karaikudi Keerai Kootu Recipe

Karaikudi Keerai Kootu is a popular Indian Side Dish
Author :
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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