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பசலை கீரை கூட்டு/ Pasalai Keerai Kootu/Palak sabji/ Keerai kootu

Written by: 7aumsuvai
Simple kootu with spinach without paruppu/dal. Perfect side dish for rice and puli kuzhambu/Tamarind based curry.

Ingredients:
Serves 3 to 4
  • 1 bunch – Spinach/Pasalai keerai/palak
  • 1 small – Onion (chopped finely)
  • 2 clove – Garlic (chopped)
  • Pinch of turmeric powder
  • Salt to taste
For grinding:
  • 1/4 to 1/2 cup – Coconut (grated or sliced)
  • 1 or 2 no’s – Green chillies
  • 1/2 tsp – Cumin seeds/jeera
Seasonings:
  • 1 tsp – Coconut oil (for tempering)
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Split black gram/Ulunthu/urad dal
  • 1 no – Dry red chillies
  • Pinch of Asafoetida/Hing

 Preparation method:
  1. Wash and chop the spinach, set it aside. Grind the items given in the list for grinding to a fine paste.
  2. Heat oil in a pan, season with items given in the list for seasonings. Add onion, garlic and saute for few minutes.
  3. Followed by chopped spinach, saute for 2 to 3 minutes. Add salt and turmeric powder, continue to cook for few more minutes until the spinach cooks.
  4. Finally add coconut paste and continue to cook until 3/4 of the water evaporates. Keerai kootu is ready to serve.


 Notes:



  • Do not add water to cook spinach. Spinach cooks very fast, water used for grinding the coconut paste is good enough to cook spinach. Because over cooking of any keerai or vegetables will completely kill the nutrients in it.
  • Add green chilies as per your spice level.

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