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
- 16 oz spinach (frozen, zapped in the microwave for a few minutes until tender.)
- 1 tsp vegetable oil
- 1 tsp mustard seeds
- 1 tbsp urad dal (black lentil dal)
- 1 tomato (diced)
- 1 tsp fenugreek seeds (methi dana)
- 2 dry red chile peppers
- ½ cup coconut milk
- 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.
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