KEERAI KOOTU (PORICHA KOOTU - TYPE 3)

INGREDIENTS:

Mulai keerai - 1 bunch
Moong dal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Pepper - 1/4 tsp.
Jeera - 1/2 tsp.
Dry red chilly - 1
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Hing
Salt
Oil - 1 tsp.

METHOD:

Pressure cook moong dhal with turmeric powder and mash it well. Keep aside.

In a pan, heat oil and fry pepper, chillies, urad dhal and jeera till golden brown. Grind it in a mixie to a paste alongwith scraped coconut.

Wash the keerai well, discard the roots and cut it finely. Cook it with a pinch of turmeric powder, required amount of salt and hing. Now mash the keerai with a keerai masher. When done, add the mashed dhal and ground paste and bring it to a boil till thick.

Season it with mustard seeds and urad dhal. A perfect side dish with South Indian Thali.