Manathakkali Keerai Poricha Kootu Recipe
Indulge in the vibrant flavors of South India with our Manathakkali Keerai Poricha Kootu recipe! This traditional dish combines the goodness of nutritious greens with aromatic spices, creating a wholesome and satisfying meal.
Manathakkali Keerai Poricha Kootu is traditional dish combines the goodness of nutritious greens with aromatic spices, creating a wholesome and satisfying meal.
Manathakkali Keerai, also known as black nightshade spinach, is packed with essential vitamins and minerals, including vitamins A, C, and E, as well as iron and calcium. It's not only delicious but also incredibly beneficial for your health.
Paired perfectly with a comforting carrot poriyal and steamed rice, this dish offers a balanced combination of flavors and textures that will leave you feeling nourished and satisfied. Whether served for lunch or dinner, this Manathakkali Keerai Poricha Kootu recipe is sure to become a family favorite!
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- 300 grams Manathakkali Keerai , washed and chopped
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste Ingredients to be ground
- 1/2 cup Fresh coconut , grated
- 1 teaspoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Whole Black Pepper Corns Ingredients for seasoning
- 1 teaspoon Coconut Oil
- 5 Curry leaves
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
How to make Manathakkali Keerai Poricha Kootu Recipe
To begin making the Manathakkali Keerai Poricha Kootu Recipe, prep all the ingredients and keep them ready.
Add the chopped Manathakkali Keerai into the pressure cooker adding just 3 tablespoons of water and pressure cook for one whistle. After the first whistle, turn off the heat and release the pressure immediately. This way the greens retain the rich green colour. Once the keerai is cooked, keep it aside while we prepare the remaining ingredients.
Next, cook the lentils in a pressure cooker with 2 cups of water, along with 1/4 teaspoon of turmeric powder. Pressure cook on high heat for 2 whistles and then turn the heat to low. Simmer 3 to 4 minutes and turn off the heat. Once cooked completely, mash the lentils well with a wooden masher, or whisk it using a hand blender and set it aside. Watch how to cook lentils in a pressure cooker
In your next step we will dry roast the ingredients to be ground. In a small pan; add in the cumin seeds, halved urad dal, black pepper corns and the dry red chillies. Dry roast them on medium heat until they are browned. Once roasted, turn off the heat. Grind this roasted mixture along with the coconut to make a coarse paste, adding 1/2 cup of warm water.
In our next step to make the Manathakkali Keerai Poricha Kootu, in a large sauce pan, combine the cooked spinach, lentils and the ground coconut mixture. Adjust the salt levels according to taste. Place the sauce pan on medium heat and allow the mixture to come to a bowl.
While the mixture is boiling; we will prepare the seasoning for the Manathakkali Keerai Poricha Kootu. Heat a teaspoon of coconut oil or regular cooking oil in a pan; add in the mustard seeds, split urad dal and allow them to crackle. Saute until the urad dal turns golden brown in colour. Finally stir in the curry leaves to the seasoning and turn off the heat.
Pour this seasoning mixture over the Manathakkali Keerai Poricha Kootu and give it a stir. Turn off the heat. Transfer the Molagootal into a serving dish and serve hot.