Spinach Kootu | Keerai Kootu
A fresh and healthy south Indian spinach kootu or keerai kootu tempered with lentils, red pepper flakes and mustard seeds and with creamy coconut milk added.
Servings: 4 servings
Calories: 113kcal
Ingredients
- 16 oz spinach (frozen, zapped in the microwave for a few minutes until tender.)
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal (black lentil dal)
- 1 tomato (diced)
- 1 teaspoon fenugreek seeds (methi dana)
- 2 dry red chile peppers
- ½ cup coconut milk
- Salt to taste
Instructions
- 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.
Nutrition
Calories: 113kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Sodium: 96mg | Potassium: 768mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10889IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 5mg