Wednesday, December 30, 2009

Kerai kootu with coconut and pepper

- 5 cups chopped spinach
- 1/2 cup coconut
_ 1/2 cup toor dhal
- salt to taste

- 1 tspn peppercorn
- 2 tspn urad dhal
- 1 tspn jeera
- 4 Red chilies

- 1/2 tspn oil
- 1 tspn Jeera
- 1 tspn mustard seeds
- 1 tspn urad dhal

1. Pressure cook toor dhal.
2. Boil chopped spinach with salt till it becomes tender.
3. Grind coconut and the fired ingredients to a fine paste.
4. Add toor dhal and the coconut paste to spinach and let it boil till kootu thickens.
5. In a separate pan add oil and all the seasoning ingredients. Pour this on the top of the kootu before serving.

Serve it hot with rice.

You can do the same dish with other vegetables too. We add carrots, bell pepper, potatoes, zucchini and spinach to this kootu.

This is my entry to Healing Foods:Spinach an event by Siri and hosted at present by Divya


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