Pasalai Keerai Milagu Kootu/Spinach Pepper Kootu

Expect slower updates since exams are approaching nearby.

Earlier I have posted a recipe of milagu kootu with chow chow and pureed greens. But in this recipe, I didn't puree the greens.

While flipping through a recipe book, I read that the pepper, black gram and coconut were ground and added to kootu in this recipe. My family enjoyed this green dal very much.

Ingredients:
Spinach/pasalai keerai - 300 gms
Tuvar dal/arhar dal/thuvaram paruppu - 1/3 cup
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Asafoetida powder

To temper:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Dry red chilli - 1
Oil

To grind:
Urad dal - 1 tbsp.
Peppercorns - 1 tsp.
Grated coconut - 3 tbsp.
Oil

Method:
Boil the tuvar dal with required water, turmeric powder and little sesame oil in a pressure cooker. Keep aside.

Heat the oil in a pan. Add black gram and peppercorns. Saute till the black gram becomes golden colour. Keep aside.

While sauting, the peppercorns would burst. So be careful.

Heat the oil in a big pan and add mustard seeds, cumin seeds and red chilli (break into 2 or 3).

When the mustard seeds crackle, add the chopped spinach leaves.

Saute the spinach leaves. After a few minutes, the spinach leaves would release water.

Meanwhile add the black gram, black peppercorn and grated coconut in a blender.

Grind the mixture without adding water. Keep aside.

Continue sauteing the spinach.

Now add the boiled tuvar dal. Mix well.

Bring it to boil. Let it boil for 4 to 5 minutes while stirring in between. Now add the ground spices.

Mix well. Sprinkle asafoetida and salt. Mix. At this stage, the kootu becomes thick.

Serve as a side dish for rice or chapathi.

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