Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu
Give this Milagu Keerai Poricha Kootu a try and serve it for a South Indian lunch along with Rice, Rasam and Urulaikizhangu Roast. This is an easy recipe, nutritious and a great dish to include in your everyday diet.
The Milagu Keerai Poricha Kootu Recipe is a wholesome dish from Tamil Nadu which is packed with flavors from the roasted urad dal, black pepper which is ground along with coconut. Kootu is essentially a dal and vegetable combination which is coked with some everyday masalas.
Did You Know- Amaranth on the other hand is a powerhouse of Iron and Vitamins. Amaranth is rich minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. Research studies show that it has a remarkable protein content: 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice. Research studies also show that the protein in amaranth is among the most nutritious vegetable-based protein and can be considered on par with protein from animal-based products.
So go ahead, make this Milagu Keerai Poricha Kootu for your South Indian lunch and serve it along with steamed rice or Brown Rice, Thakkali Rasam Recipe and Urulaikizhangu Roast. You can also make this for an Indian dinner and serve it with Phulkas and Boondi Raita.
If you are looking for more South Indian Kootu recipes, here are some more that you can try for your South Indian vegetarian meal
- 300 grams Red Amaranth Leaves , washed and finely chopped
- 1 cup Yellow Moong Dal (Split)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste Ingredients for Kootu Masala
- 1 teaspoon Cumin (Jeera) seeds
- 1 tablespoon Whole Black Peppercorns
- 1/2 cup Fresh coconut , grated Ingredients for Seasoning
- 1 teaspoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin (Jeera) seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves , roughly torn
How to make Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu
To begin making the Milagu Keerai Poricha Kootu Recipe, into a pressure cooker, add the amaranth, a pinch of salt along with 2 tablespoons of water. Cover the cooker and pressure cook for about a whistle and turn off the heat.
Place the cooker under running water to release the pressure immediately. This process is important to not over cook the amaranth and keep its colour. Open the lid of the cooker and keep aside.
The next step is to make the dal. Add the moong dal to the pressure cooker along with, turmeric powder, salt and 2 cups of water, . Cover the cooker and pressure cook the moong dal for 4 whistles and turn off the heat.
Allow the pressure to release naturally. Once the pressure gets released, open the cooker and give a stir or a light whisk.
Now, we will proceed to make the Keerai Poricha Kootu recipe.
Into the mixer jar, add the cumin seeds and black pepper corn and the freshly grated coconut. Add 1/4 cup of water and blend to make a coarse paste.
Stir in the cooked keerai/amaranth into the cooked dal.
Add the ground kootu masala into the moong dal and keerai mixture and stir well. Check the salt and adjust taste accordingly and bring to a brisk boil.
The final step is to make the tadka or the seasoning. Heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds and urad dal.
Allow them to crackle and the dal to turn golden brown. Finally add the curry leaves and turn off the heat.
Add the seasoning mixture to the Keerai Kootu and stir well. Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk boil. You can optionally add a tablespoon of ghee or butter to enhance the taste.
Once done, transfer the Milagu Keerai Poricha Kootu to a serving bowl and serve hot.
Serve Milagu Keerai Poricha Kootu for your South Indian lunch along with steamed rice or Brown Rice, Thakkali Rasam Recipe and Urulaikizhangu Roast. You can also make this for an Indian dinner and serve it along with Phulkas and Boondi Raita.