KEERAI (SPINACH) KOOTU

KEERAI (SPINACH) KOOTU

KEERAI-KOOTU

ITEMS REQUIRED:

Spinach          1 bunch

Moong dal     4 tbsp

coconut           1 cup

red chilly          2

jeera                   1 spoon

salt                     as required

hing                   a small pinch

coconut oil-2 spoons, mustard & urad dal for tempering

METHOD:

Cook moong dal and keerai with salt.  Wet grind, coconut, red chilly & jeera as a fine paste and add to cooked keerai.  Add hing and mix and stir for 2 minutes in low flame and switch off.  Do tempering with coconut oil, mustard and urad dal.

Very good with vathakuzhambu rice and with chappathi, very healthy item.

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