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Articles: Recipes | Keerai Koottu (Tamil Nadu)
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| Ingredients: | | | | | Split Green Gram | : | ¾ cup (dehusked) | | | Spinach or Amaranth | : | 3 binches | | | Green chillies | : | 3 (slit lengthwise) | | | Oil | : | 1 tbsp | | | Salt | : | to taste | | | Pepper | : | ¼ (crushed) | | | Grated Fresh Coconut | : | 4 tbsp | | | Cumin Seeds | : | ½ tsp | | | Mustard Seeds | : | ½ tsp | | | Split Black Gram | : | ½ tsp | | | Dry Red Chillies | : | 2 (broken) | | | Curry Leaves | : | 4-5 | | | Asafoetida | : | ¼ tsp | | |
| | Preparation: | | | | Cook green gram and spinach together in pressure cooker and allow 2 whistles. | | | | Grind green chillies, coconut, cumin seeds and pepper to a coarse paste adding enough water. Take a heavy bottomed frying pan heat oil and add mustard, red chillies, balck gram and curry leaves. Fry till mustard splutters. Add asafoetida fry for few seconds and add cooked gram. Mix and fry for few seconds. Add ground paste, mix well and cook for 2-3 minutes on a medium fire. | | | | Serve this koottu with steaming rice or chapathis. |
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