Keerai Molagootal | Spinach / Keerai Kootu

Keerai Kootu

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Keerai Molagootal or Keerai Kootu is an excellent side dish to accompany rice for a sumptuous meal. This version is more famous in Kerala. It takes about 30 minutes to make this spinach kootu and is an excellent recipe to make for quick dinner.

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Recipe Facts:

Cuisine

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Indian

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Total Time

40 min

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Servings

4

– Spinach of firmly packed leaves – Tuvaram paruppu/toor dal – to taste Salt To fry and grind together – – Oil – Ullutham paruppu /Urad dal – Jeeragam/cumin seeds – Red chilies – Coconut grated To season – – Oil –  Mustard seeds – Ullutham paruppu/urad dal – Red chilies

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Ingredients:

Steps 1-2

Wash the dal and cook until mushy. Keep it aside. In a small pan, fry the ingredients (urad dal, red chilies, cumin seeds and coconut). Once it cools grind it into a smooth paste.

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Step 3

In a pan, cook the keerai with very little water (uncovered) until it reduces in volume and becomes soft (about 6-7 minutes).

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Step 4

If you have a hand blender, grind the keerai until smooth or grind it in blender. If using a regular blender/mixer, make sure that the keerai cools down a bit before grinding.

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Step 5

Add the ground mixture, salt and the cooked dal and mix well. Bring it to a boil and then simmer for few minutes (about 5-7) minutes.

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Step 6

Season the Keerai Milagootal with mustard seeds, urad dal and red chilies and serve hot with rice.

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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