ReshKitchen

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.

Coursemain course
Cuisinesouth indian

Prep Time

10minutes

Cook Time

20minutes

Prep Time

10minutes

Cook Time

20minutes

Ingredients

1bunch Palak
1/2cup CoconutGrated
5pods Garlic
1 Green Chillies
1/2tbsp Cumin Seeds
1/4cup Moong dal
1/4tbsp Salt
1/4tbsp TurmericPowder

For Tadka :

1/2tbsp Oil
1/2tbsp Mustard Seeds
1/2tbsp Urad Dal
Curry Leavesfew
1 ChilliesDried Red

Instructions

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