KEERAI KOOTU

This is a favourite  dish in our house.
 It goes well with hot rice mixed with ghee, and roasted pappad.
This can be served as a  side dish for rasam rice  and also goes well with rotis/phulkas.

What goes into this dish:
For the Kootu
1 bunch Mulai keerai(known as Amaranth, Chaulai in Hindi,  and thottakura in Telugu)

Wash to remove sand particles and cut  the greens .

3 Tbsp moong dal
2 Tbsp Coconut grated
3 Red chillies
1/2 tspn jeera

To garnish
2 tsp ghee
1/2 tsp channa dal
1/2 tsp urad dal
1/4 tsp jeera


1) Wash the moong dal and add the washed and cut greens in a vessel.
2) Add 1/4 cup water. (place the dal first and top with the greens).
3) Place in cooker cover and cook. Switch off after 3 whistles.
4) Meanwhile grind the coconut, red chillies and jeera to a smooth paste.
5) Open the cooker, and mix the dal and greens well.
6) Add the ground coconut paste and salt and cook for 5 minutes.
7) If the kootu is too thick, add a little water.
8) Check for salt and adjust.

Garnish
Heat the ghee  and add channa dal, urad dal and switch off as soon as the dals are light brown in color. Add jeera while the ghee is still hot.

Serve with hot  rice , ghee and pappad.