KEERAI PARUPPU KOOTTU

KEERAI PARUPPU KOOTTU

Here I am going to post the traditional keerai koottu recipe which my mother, mother in law and grand mother prepared and fond of. For this, mulai keerai, arai keerai and ponnangkanni keerai are suitable.

Ingredients;

Keerai- 1 bunch
Chopped Small onions- half cup
Ripe tomato [chopped] – half cup
Cumin seeds- 1 sp
Peppercorns- half sp
Shredded coconut- half cup
Small garlic flakes-5
Salt to taste
Turmeric powder-half sp
Asafetida- half sp
Green gram or tuar dal- half cup
Chopped coriander- 2 tbsp
Gingelly oil- 3 tbsp
Chilli powder- ¼ sp
Coriander powder- ¼ tsp

Procedure:

Wash and chopp the keerai .
Pressure cook the dal.
Grind the coconut with the half of the cumin and the pepper corns to a fine paste.
Heat a pan and pour the oil.
Add the remaining cumin seeds.
When they splutter add the onions with the turmeric powder, asafetida, garlic flakes and the tomato.
Cook them until the tomato is mashed well and the oil floats on top.
Add the chopped keerai with quarter cup of water and the powders.
When the keerai is half done, add the ground paste and the cooked dal.
Cook for a few minutes.
The keerai should not loose its green colour.
Add the chopped coriander and mix well.
The hot keerai koottu is ready now for serving.
This is most suitable as a side dish for puli kuzhambu, vatral kuzhambu varieties.
This can be also had with ghee, hot steamed rice and potato fry!