Keerai Kootu

Event: Blogging Marathon #42
Theme: South Indian meals 
Choice of state: Tamilnadu

Kootu, a comforting side dish from Tamilian kitchens is lentil and vegetable / greens based. This particular kootu is mild and tasty and needs no prior planning or preparation. It is simple in terms of preparation and is quick to put together. This keerai kootu is based on moong dal and spinach and was inspired from here.

Ingredients:
1/4 cup moong dal
2 cups chopped greens (I used spinach.)
1/8 tsp turmeric powder
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal / skinned, split black gram
2 green chillies, finely chopped
A pinch of asafoetida powder
1 onion, chopped fine
1 tomato, chopped fine
1/4 cup shredded, fresh coconut
1 tsp rice flour
Salt to taste

Clockwise from left to right: Kootu, Eggplant curry, Mixed veggie sambhar, Rasam, Yogurt and Chayote curry

Method:

* Pressure cook moong dal adding spinach, turmeric and about 1/2 cup water. When the valve pressure is gone, remove the dal and mash it well with the backside of a ladle.

* Grind coconut and rice flour adding a little water.

* Meanwhile, heat oil in a pan and add mustard seeds, cumin seeds and black gram. When mustard seeds start to pop, add green chillies and asafoetida. Fry for about 20-30 seconds. 

* Next add onion and fry until translucent. And then add tomatoes and cook until they turn mushy.

* Now add the cooked dal, ground coconut paste and salt to the onion mixture. Bring the mixture to a rolling boil, lower the heat and simmer for a couple of minutes. Turn off the stove and serve warm with rice.

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