We have long known, thanks to our wonderful moms, the value of eating spinach. A nutrient powerhouse, spinach is rich in vitamins A and C, folate, iron, calcium and fiber. Like all greens, it is super-low in calories so it’s very waist-friendly as well.But the real reason I grew to love Spinach was its fabulous taste, ease of cooking, and versatility. It is easy to wilt spinach to tenderness in seconds, making it a hurried cook’s best friend. What’s better, it goes with almost anything. Spinach parathas, spinach rice, spinach dal…you name it, and there’s a way to cook it with spinach for an easy health buzz!I grab up fresh spinach when I can find it at the market, but I always have some frozen spinach on hand for those quick weeknight meals that need to be both tasty and healthy. My recipe for today is Spinach Kootu, one such favorite. A classic Tamil dish, Spinach Kootu takes just minutes to put together.
The Kootu goes great with rice, although I love nothing more than eating it with a hot chapati. I like it so much, in fact, that when I have it on hand, I snack on it straight out of the refrigerator. Yum.
Spinach Kootu | Keerai Kootu
- 1 16- oz package frozen chopped spinach , zapped in the microwave for a few minutes until tender (it took around 5 minutes in mine to thaw and cook it)
- 1 tsp canola oil
- 1 tsp mustard seeds
- 1 tbsp udad dal (black gram dal)
- 1 tomato , diced
- 1 tsp fenugreek (methi) seeds
- 2 dry red chillies
- 1/2 cup
- coconut milk
- or 1/4 cup fresh coconut shreds
- Salt to taste
- Grind the fenugreek seeds, red chillies and coconut milk into a smooth paste.
- In a saucepan, combine the ground masala and the spinach. Bring to a boil, reduce heat, and simmer five minutes.
- Heat the oil in a small skillet. Add the mustard seeds, and when they sputter, add the udad dal.
- Fry the dal until lightly golden and then add the tomato. Cook for another minute until the tomato begins to break down.
- Pour on the kootu. Add salt to taste and serve hot.