Manathakkali keerai kootu recipe

Cooking Directions

• STEP 1.Wash and chop the manathakkali keerai (black nightshade greens).
• STEP 2.Pressure cook the lentils until soft and mushy.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add the chopped greens and cook until they wilt.
• STEP 5.Add the cooked lentils, turmeric powder, salt, and grated coconut. Mix well and simmer for a few minutes.
• STEP 6.In a separate pan, heat oil and add red chili, urad dal, and hing. Fry until the dal turns golden brown.
• STEP 7.Add this tempering to the kootu and mix well.
• STEP 8.Serve hot with rice or roti.

Cooking Tips

• You can adjust the consistency of the kootu by adding more or less water.
• If you don't have manathakkali keerai, you can use spinach or any other greens of your choice.
• To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering.

Storage and Serving

• Leftover kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving.
• Serve the kootu with steamed rice or roti for a complete meal.