Wednesday, November 5, 2008

Spinach (pasala keerai) Kootu

I love greens!!! This is another spinach recipe with moong dhal. This has no spices and very soothing curry. It goes well with chappathi and naan. Moong dhal is also known as siru parruppu (chennai) Paasi paruppu ( coimbatore).


1 bunch spinach leaves
2 cups moong dhal
6 green chillies
1/2 cup grated coconut
3 tsp cumin seeds
1/4 tsp turmeric powder
2 tbsp ghee
1 tsp mustard seeds
2 cups of water
salt to taste


In a pressure cooker, add spinach, moong dhal and salt. Add water and cook for 2 whistles. Allow cooker to cool down.

Grind shredded coconut, green chillies and 2 tsp cumin seeds to paste.

Heat ghee in a pan( ghee gives unique flavour to this curry) , add mustard seeds. If you dont like ghee, u can use oil. Let it splutter, add cumin seeds. Add the cooked spinach and moong dhal mixture. Let it boil for 10 mts. Add the ground paste to the mixture. Cover and cook for 10 mts on medium heat. Stir occasionally!!!. After 10 mts sprinkle coriander leaves and remove from heat. Serve hot!!!!

Note: U can increase or decrease or increase greenchillies according to ur taste!!



can i know the botanical name of this pasalai keerai(spinach)


Thats an interesting question....

Botanical name of spinach is Spinacia oleraceaIt is more nourishing than other green vegetables. It is a valuable part of the diet in anemia, not only on account of its iron, but also for its chlorophyll. Fresh leaves of Spinach are a rich source of vitamin A

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