Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu
A diabetic friendly South Indian Recipes recipe with red amaranth leaves - washed and finely chopped, yellow moong dal (split), turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
27 steps- 1
To begin making the Milagu Keerai Poricha Kootu Recipe, into a pressure cooker, add the amaranth, a pinch of salt along with 2 tablespoons of water
red amaranth leaves - washed and finely chopped(300 grams)salt - to taste - 2
Cover the cooker and pressure cook for about a whistle and turn off the heat
- 3
Place the cooker under running water to release the pressure immediately
- 4
This process is important to not over cook the amaranth and keep its colour
red amaranth leaves - washed and finely chopped(300 grams) - 5
Open the lid of the cooker and keep aside
- 6
The next step is to make the dal
- 7
Add the moong dal to the pressure cooker along with, turmeric powder, salt and 2 cups of water,
yellow moong dal (split)(1 cup)turmeric powder (haldi)(1 teaspoon)salt - to taste - 8
Cover the cooker and pressure cook the moong dal for 4 whistles and turn off the heat
yellow moong dal (split)(1 cup) - 9
Allow the pressure to release naturally
- 10
Once the pressure gets released, open the cooker and give a stir or a light whisk
- 11
Now, we will proceed to make the Keerai Poricha Kootu recipe
- 12
Into the mixer jar, add the cumin seeds and black pepper corn and the freshly grated coconut
cumin (jeera) seeds(1 teaspoon)whole black peppercorns(1 tablespoon)fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)mustard seeds(1 teaspoon)cumin (jeera) seeds(1 teaspoon) - 13
Add 1/4 cup of water and blend to make a coarse paste
- 14
Stir in the cooked keerai/amaranth into the cooked dal
red amaranth leaves - washed and finely chopped(300 grams) - 15
Add the ground kootu masala into the moong dal and keerai mixture and stir well
yellow moong dal (split)(1 cup) - 16
Check the salt and adjust taste accordingly and bring to a brisk boil
salt - to taste - 17
The final step is to make the tadka or the seasoning
- 18
Heat the oil in a pan over medium heat
- 19
Add the mustard seeds, cumin seeds and urad dal
cumin (jeera) seeds(1 teaspoon)mustard seeds(1 teaspoon)cumin (jeera) seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 20
Allow them to crackle and the dal to turn golden brown
- 21
Finally add the curry leaves and turn off the heat
red amaranth leaves - washed and finely chopped(300 grams)sprig curry leaves - roughly torn(1) - 22
Add the seasoning mixture to the Keerai Kootu and stir well
- 23
Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk boil
- 24
You can optionally add a tablespoon of ghee or butter to enhance the taste
salt - to taste - 25
Once done, transfer the Milagu Keerai Poricha Kootu to a serving bowl and serve hot
- 26
Serve Milagu Keerai Poricha Kootu for your South Indian lunch along with steamed rice or Brown Rice, Thakkali Rasam Recipe and Urulaikizhangu Roast
- 27
You can also make this for an Indian dinner and serve it along with Phulkas and Boondi Raita
Rate this recipe
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Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu
A diabetic friendly South Indian Recipes recipe with red amaranth leaves - washed and finely chopped, yellow moong dal (split), turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To begin making the Milagu Keerai Poricha Kootu Recipe, into a pressure cooker, add the amaranth, a pinch of salt along with 2 tablespoons of water
red amaranth leaves - washed and finely chopped(300 grams)salt - to taste - 2
Cover the cooker and pressure cook for about a whistle and turn off the heat
- 3
Place the cooker under running water to release the pressure immediately
- 4
This process is important to not over cook the amaranth and keep its colour
red amaranth leaves - washed and finely chopped(300 grams) - 5
Open the lid of the cooker and keep aside
- 6
The next step is to make the dal
- 7
Add the moong dal to the pressure cooker along with, turmeric powder, salt and 2 cups of water,
yellow moong dal (split)(1 cup)turmeric powder (haldi)(1 teaspoon)salt - to taste - 8
Cover the cooker and pressure cook the moong dal for 4 whistles and turn off the heat
yellow moong dal (split)(1 cup) - 9
Allow the pressure to release naturally
- 10
Once the pressure gets released, open the cooker and give a stir or a light whisk
- 11
Now, we will proceed to make the Keerai Poricha Kootu recipe
- 12
Into the mixer jar, add the cumin seeds and black pepper corn and the freshly grated coconut
cumin (jeera) seeds(1 teaspoon)whole black peppercorns(1 tablespoon)fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)mustard seeds(1 teaspoon)cumin (jeera) seeds(1 teaspoon) - 13
Add 1/4 cup of water and blend to make a coarse paste
- 14
Stir in the cooked keerai/amaranth into the cooked dal
red amaranth leaves - washed and finely chopped(300 grams) - 15
Add the ground kootu masala into the moong dal and keerai mixture and stir well
yellow moong dal (split)(1 cup) - 16
Check the salt and adjust taste accordingly and bring to a brisk boil
salt - to taste - 17
The final step is to make the tadka or the seasoning
- 18
Heat the oil in a pan over medium heat
- 19
Add the mustard seeds, cumin seeds and urad dal
cumin (jeera) seeds(1 teaspoon)mustard seeds(1 teaspoon)cumin (jeera) seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 20
Allow them to crackle and the dal to turn golden brown
- 21
Finally add the curry leaves and turn off the heat
red amaranth leaves - washed and finely chopped(300 grams)sprig curry leaves - roughly torn(1) - 22
Add the seasoning mixture to the Keerai Kootu and stir well
- 23
Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk boil
- 24
You can optionally add a tablespoon of ghee or butter to enhance the taste
salt - to taste - 25
Once done, transfer the Milagu Keerai Poricha Kootu to a serving bowl and serve hot
- 26
Serve Milagu Keerai Poricha Kootu for your South Indian lunch along with steamed rice or Brown Rice, Thakkali Rasam Recipe and Urulaikizhangu Roast
- 27
You can also make this for an Indian dinner and serve it along with Phulkas and Boondi Raita
Rate this recipe
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