INDIAN
Total Time
40 MIN
4
– 4 cups Spinach of firmly packed leaves – ¼ cup Tuvaram paruppu/toor dal – to taste Salt To fry and grind together – – 1 teaspoon Oil – 3 teaspoon Ullutham paruppu /Urad dal – 1 teaspoon Jeeragam/cumin seeds – 3 Red chilies – ¼ cup Coconut grated To season – – 1 teaspoon Oil – ½ teaspoon Mustard seeds – 1 teaspoon Ullutham paruppu/urad dal – 1 or 2 Red chilies
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.
In a pan, cook the keerai with very little water (uncovered) until it reduces in volume and becomes soft (about 6-7 minutes).
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.
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.
Season the Keerai Milagootal with mustard seeds, urad dal and red chilies and serve hot with rice.