Manathakkali Kootu Recipe
The Manathakkali Kootu Recipe is a very classic South Indian recipe that is packed with proteins, vitamins and minerals. Kootu is a combination of dal and vegetable, with or without coconut. Manathakkali Kootu is a simple yet nutritious gravy that helps in controlling and treating acidity related problems.
If you like this recipe, you can also try other gravy recipes such as
- 1/2 cup Yellow Moong Dal (Split)
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 200 grams Manathakkali Keerai , roughly chopped
- 4 cloves Garlic
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red chilli powder
- Salt , to taste Ingredients for Seasoning
- 1 teaspoons Sesame oil
- 1 teaspoon White Urad Dal (Split)
- 1/2 teaspoon Mustard seeds
- 1 Dry red chilli
- 1/4 teaspoon Asafoetida (hing)
Directions for Manathakkali Kootu Recipe
To begin making the Manathakkali Kootu Recipe, we will first wash and clean the moong dal.
Place the moong dal into the pressure cooker along with the onions, tomatoes, garlic, chilli powder, turmeric powder, salt and about 1 cup of water. Cover the pressure cooker, place the weight on and cook until you hear a couple of whistles.
After a couple of whistles, turn the heat to low and simmer for 2 minutes and turn off the heat. Allow the pressure to release naturally.
While the pressure is releasing, place the chopped Manathakkali Keerai into a steamer. Steam until the keerai is cooked through. Turn off the heat and take the keerai out of the steamer, so the color remains green.
Once the moong dal is cooked through completely, open the cooker and give the dal a quick whisk and take care not to mash the dal to much. Kootu is usually a thick gravy along with vegetables where you can feel the texture of the dal.
Stir in the steamed Manathakkali Keerai. Check the salt and spices and adjust to taste.
The next step is to season the Manathakkali Keerai Kootu. Heat oil in a tadka pan, add the mustard seeds, urad dal and red chillies. Allow them to roast and the dal to brown a little.
Stir in the asafoetida powder and turn off the heat. Pour this seasoning to the Manathakkali Keerai Kootu and serve.
Asha, a former finance professional, is settled in Bangalore with her husband and son. She pursued cooking as a hobby from a young age, however did not take it up seriously until much later. She got into food blogging after her son's birth since it gave her the flexibility that corporate jobs seldom offer. Being health conscious, she is on a perennial quest for easy to make, low on fat yet delectable recipes. Further food blogging piqued her interest in food photography, a skill that she is honing. She currently blogs at Spice Counter (www.spicecounter.com)