Karaikudi Keerai Kootu Recipe

Cooking Directions

• STEP 1.Wash and chop the spinach leaves. Pressure cook the lentils until soft.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add the chopped spinach and cook until it wilts. Then add the cooked lentils, turmeric powder, salt, and grated coconut. Mix well and simmer for a few minutes.
• STEP 4.In a separate pan, heat oil and add red chili, urad dal, and chana dal. Fry until golden brown. Add this tempering to the kootu and mix well.
• STEP 5.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use any variety of spinach for this recipe.
• Make sure to cook the lentils until they are soft and mushy.
• Adjust the spice level according to your preference.

Storage and Serving

• Karaikudi Keerai Kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving.
• Serve hot with steamed rice or roti.