Paruppu Keerai Kootu

Ingredients

Paruppu Keerai/Greens - 2 bunch (Approximately 3 cups)
Green Gram/Green Dhal - 1/4 cup
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size Green Chili - 1 no Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch


Method

1. Wash the Dhal, greens separately and drain nicely. Finely chop the Greens,onion,garlic,Ginger and tomato,slit the green chili.

2. In the thick bottomed pan add the butter then add chopped onion,garlic,ginger,green chili,tomato along with the Greens stir it for 5 to 6mins in a medium heat, add a cup of water let the dhal cook in the water.

3. Once the dhal,greens,veggies are cooked add the milk and adjust the seasoning.

4. Let it cook for 2mins then add the grated coconut and stir it.

5. Switch off the gas, tempering is optional if you feel like doing then in a pan add 1 ts oil/Butter and add the tempering items in the list once done add to the Keerai kootu.

This kootu goes well with rice and chapati.

Amaranthus Green Saute / Mulai Keerai Poriyal /Thandu keerai Poriyal

Ingredients

Amaranthus Greens/Mulai keerai/ Thandu Keerai - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it and place it in the colander 10 mins so that the excess water can be drained, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

This green saute/poriyal goes well with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas. If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.

Snow Pea Green/ Patani keerai Poriyal

Ingredients

Snow Pea Greens - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it(all the parts in this greens like flower bud,stem are all edible and tastes so good hence dont discard any of those) and place it in the colander, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

I love to eat this poriyal with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.

Spinach Kootu/ Palak kootu/ Keerai kootu

Ingredients

Organic baby Spinach - 2 cup packed
Thoor Dhal - 2 ts (or) Green Gram/Green Dhal - 2 ts
Pearl Onion - 8 nos or 1/2 small onion
Tomato - 1/2
Garlic pod - 2 nos
Salt for taste
Oil - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 1 nos


Method

1. Wash the Dhal and cook with little water, meanwhile wash the spinach,drain nicely and finely chop the spinach,onion,garlic,tomato.

2. In the thick bottomed pan add the chopped onion,garlic,tomato,spinach and cook in a medium heat for 5 to 6 mins, no need to add water as the spinach will leave some.

3. Grind the items in the Grind list to a fine paste.

4. Now add the cooked dhal and grounded paste,adjust the seasoning.

5. Let it cook for 2mins and switch off the gas, tempering is optional if you feel like doing then in a pan add 1 ts oil/ghee and add the tempering items in the list once done add to the spinach kootu.

This kootu goes well with rice and chapati.