Palak Kuttu/Keerai Mulagootal/Keerai Kootu
Palak Kuttu also Keerai Mulagootal and Keerai Kootu is home cooked everyday Indian curry with dal, yes lentils and spinach, healthy and flavourful.
Servings: 4 people
To sauté and grind:
- 1 tsp Oil
- 2 tbsp urad dal
- 3-4 dry red chillies
- 1 tsp Jeera/cumin seeds
- 1/4 cup Coconut
- Water as needed
For the kootu:
- 4 cups Spinach chopped
- 1/2 cup moong or toor dal cooked separately
- 1/4 tsp turmeric powder
- Salt to Taste
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 dry red chillies
For Sauté and Grinding:
Heat oil in a kadhai/wok add urad dal, red chillies.
Let the dal turns brown, add jeera, and turn off the heat.
Cool and grind with the coconut to a smooth paste adding a little water. Set aside.
To make the kootu:
Cook moong dal or toor dal with 1/4 tsp haldi/turmeric powder.
Heat in a kadhai/wok, add one tsp mustard seeds and red chillies to it.
Once the mustard splutters, add cleaned and chopped spinach. Add a little water and let it cook.
Add cooked dal to the spinach mix well.
Add the ground paste and water as needed.
Mix everything in, adding salt to taste.
Add water as needed to bring it the consistency you prefer.
Serve with rice and pickle. In my place we ate it with roti.