How to Easy At Home Spinach dhal curry/Pasalai Keerai kootu/Palak dhal sabzi

How to Easy At Home Spinach dhal curry/Pasalai Keerai kootu/Palak dhal sabzi Delicious, fresh and tasty.

Spinach dhal curry/Pasalai Keerai kootu/Palak dhal sabzi. Kootu is a traditional dish from the state of Tamilnadu, though its variations are made throughout India. It is nothing but a semi solid curry made with cooked lentils and some vegetables. In all traditional Tamil meals served in weddings or restaurants, it is common to find any one type of kootu.

Then cooking spinach green leaves with grind-ed dhal.

It can be taken as side dish to Rice.

Check below for detailed instructions for south India spinach toor dhal curry Keerai Kootu is a famous south Indian recipe made with Spinach and dal (we can use both pasalai keerai and arai keerai for this recpe ). .

You can have Spinach dhal curry/Pasalai Keerai kootu/Palak dhal sabzi using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spinach dhal curry/Pasalai Keerai kootu/Palak dhal sabzi

1. It’s 1 bunch of palak/spinach (chopped).

2. You need 1 of small onion (chopped).

3. Prepare 1 tsp of mustard seeds.

4. You need 1/2 tsp of urad dhal/ ulundhu.

5. It’s 1 tsp of chanadhal/ kadalai paruppu.

6. It’s 2 of dry red chilli.

7. Prepare 1/2 tsp of cumin/jeera seeds.

8. You need 3 tbspn of grated coconut.

9. It’s 1/2 cup of toor dhal (boiled).

10. It’s 1/4 tsp of turmeric powder.

11. You need 2 tbspn of oil.

12. Prepare to taste of Salt.

13. You need 1/4 cup of Water.

Make sure the dhal is mushy once cooked.

Call it Keerai Kootu or spinach gravy or keerai molagootal, this delicious and healthy Moong Dal Spinach Gravy is an excellent side.

Keerai Kootu - Healthy and delicious moong dal spinach gravy with fresh ground coconut masala - a traditional mealtime gravy from South India without any onion and garlic.

Pasalai keerai/Creeping Spinach/Climbing spinach/Red vine spinach is different from Palak or Indian spinach.

Spinach dhal curry/Pasalai Keerai kootu/Palak dhal sabzi instructions

1. Wash the leaves twice in water.Drain and chop the palak leaves. Pressure cook dhal for 1 whistle. Keep all the ingredients ready..

2. Heat oil, add mustard seeds after it cracks add urad dhal and chanadhal. Saute till golden..

3. Add cumin seeds and dry chilli, followed by onions. Saute till golden brown..

4. Add salt and turmeric powder. Mix well..

5. Now add the chopped palak leaves. Cover and cook 5 minutes adding little water..

6. Open lid and add cooked dhal. Mix well..

7. Finally add the grated coconut and mix. Serve with steamed rice and curry..

Pasalai keerai is more nutritious than any other greens as it is loaded with abundant nutrients.

Protein-packed pasalai keerai is a fertile food for dads-to-be and moms-to-be.

This palak dal tastes great with both roti and rice.

Though I have prepared it with tur dal, you can use moong dal or a mix of both moong and tur dal.

Wash and chop the palak leaves.