INGREDIENTS:
Keerai - 1 bunch (I used Mulaikeerai)
Butter beans - 1/2 cup
Moongdhal - 1/4 cup
Tomato - 1 finely chopped
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut milk - 3/4 cup
Salt - as needed
HOW TO MAKE:
Wash keerai and chope finely including stems. Pressure cook moongdhal with 3/4 cup of water and mash well. Soak butter beans overnight and pressure cook with 1 1/2 cup water. Keep all the things aside.
In a kadai add chopped keerai and tomato. Add 1/2 cup of water and cook until the keerai get cooked. Add Cooked butter beans, sambar powder and turmeric powder. Allow to boil and add mashed moongdhal.
Mix well add needed salt and coconut milk. Blend well.
Allow to boil and transfer to serving bowl. Heat oil in a kadai splutter mustard seeds, cumin seeds and asafoetida. Add red chilli. Season the temper on the keerai kootu.
Thengaipal Kootu is ready. This go well with rice and idiyappam.
TIPS:
Add chilli powder and coriander powder instead of sambar powder.
Do not add more water when you cook keerai, do remember we add coconut milk at the last.
Comments
Post a Comment