Spinach/Palak Kootu

‘Spinach/Palak’ – in tamil it is பசலக்கீரை. I prepared a simple kootu(gravy) as a sidedish for lunch. We can try the same recipe for other Keerai varieties too.

The following measurement serves two.I have used green chillies for masala paste however you can use dried red chillies too.It gives a different flavor.

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Spinach/Palak Kootu

'Spinach/Palak' - in tamil it is பசலக்கீரை. I prepared a simple kootu(gravy) as a sidedish for lunch. We can try the same recipe for other Keerai varieties too.

Course

main course

Cuisine

south indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 bunch Palak
• 1/2 cup Coconut Grated
• 5 pods Garlic
• 1 Green Chillies
• 1/2 tbsp Cumin Seeds
• 1/4 cup Moong dal
• 1/4 tbsp Salt
• 1/4 tbsp Turmeric Powder

For Tadka :

• 1/2 tbsp Oil
• 1/2 tbsp Mustard Seeds
• 1/2 tbsp Urad Dal
• Curry Leaves few
• 1 Chillies Dried Red

Course main course Cuisine south indian Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1 bunch Palak 1/2 cup Coconut Grated 5 pods Garlic 1 Green Chillies 1/2 tbsp Cumin Seeds 1/4 cup Moong dal 1/4 tbsp Salt 1/4 tbsp Turmeric Powder For Tadka : 1/2 tbsp Oil 1/2 tbsp Mustard Seeds 1/2 tbsp Urad Dal Curry Leaves few 1 Chillies Dried Red

Instructions

1. Chop the Palak finely and soak them in water for about 10-15 minutes. This helps to remove the impurities easily
2. Wash and rinse it thoroughly with cold running water.
3. Pressure Cook palak and moongdal together.Add little salt,a turmeric and leave it upto 3 whistles
4. In the meantime grind together coconut,chillies,jeera,garlic to a fine paste
5. Now add this paste to the boiled palak+moongdal mixture. Adjust salt and add the coconut paste. Let the whole mixture boil for about 5 minutes
6. Heat oil in a Tadka pan.Add mustard seeds,urad dal,curry leaves,red chillies one by one
7. Let them splutter.Add this tadka to the kootu
8. 'Pasalakeerai kootu' is ready to be served