Home / South Indian Recipes / Authentic Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu
Authentic Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu
Lunch

Authentic Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu

Authentic Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu is a delicious Lunch dish that can be prepared in just 0 minutes....

⏱️

20 Min Prep

🔥

30 Min Cook

🍽️

4 Servings

🥗

Diabetic Friendly

Ingredients

  • 300 grams Red Amaranth Leaves - washed and finely chopped
  • 1 cup Yellow Moong Dal (Split)
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt - to taste
  • 1 teaspoon Cumin (Jeera) seeds
  • 1 tablespoon Whole Black Peppercorns
  • 1/2 cup Fresh coconut - grated
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin (Jeera) seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves - roughly torn

Instructions

1
To begin making the Milagu Keerai Poricha Kootu method, into a pressure cooker, introduce the amaranth, a pinch of table salt along with 2 tablespoons of aqua.
2
put a lid on the cooker and pressure bring to temperature for about a whistle and turn off the bring to temperature.Place the cooker under running aqua to release the pressure immediately.
3
This process is important to not over bring to temperature the amaranth and keep its colour.
4
Open the lid of the cooker and keep aside.The next step is to make the dal.
5
introduce the moong dal to the pressure cooker along with, turmeric dusting seasoning, table salt and 2 cups of aqua,.
6
put a lid on the cooker and pressure bring to temperature the moong dal for 4 whistles and turn off the bring to temperature.Allow the pressure to release naturally.
7
Once the pressure gets released, open the cooker and give a mix gently or a light whip.Now, we will proceed to make the Keerai Poricha Kootu method.Into the mixer jar, introduce the cumin seeds and black pepper corn and the freshly grated coconut.
8
introduce 1/4 cup of aqua and purée to make a coarse paste.mix gently in the cooked keerai/amaranth into the cooked dal. introduce the ground kootu masala into the moong dal and keerai mixture and mix gently well.
9
Check the table salt and adjust notes accordingly and bring to a brisk heat to boiling point. The final step is to make the tadka or the seasoning.
10
bring to temperature the fat in a cooking vessel over medium bring to temperature.
11
introduce the mustard seeds, cumin seeds and urad dal.Allow them to crackle and the dal to turn golden brown.
12
Finally introduce the curry leaves and turn off the bring to temperature.introduce the seasoning mixture to the Keerai Kootu and mix gently well.
13
Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk heat to boiling point.
14
You can optionally introduce a tablespoon of ghee or shortening to enhance the notes.Once done, transfer the Milagu Keerai Poricha Kootu to a serving container and enjoy scalding.enjoy Milagu Keerai Poricha Kootu for your South Indian lunch along with steamed rice or Brown Rice, Thakkali Rasam method  and Urulaikizhangu toast.
15
You can also make this for an Indian dinner and enjoy it along with Phulkas and Boondi Raita.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
Diabetic Friendly
Total Time
50 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

30 mins

Total Time

50 mins
#southindianrecipes #lunch #diabeticfriendly
Author

Master Chef

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