As I mentioned in my keerai poriyal post, I reserved the stems of the amaranth leaves and made kootu next day. This is one easy accompaniment for sambar rice or with any puli kulambu. It is one another healthy accompaniment with the goodness of the greens, coconut and the protein from the dal.
- Keerai thandu – 1 cup, chopped
- Moong dhal – 1/4 cup
- Coconut – 1/4 cup shredded
- Cumin seeds – 1 teaspoon
- Green chilli – 2
- Salt – to taste
- Turmeric powder – 1/4 teaspoon
To temper :
- Oil – 2 teaspoons
- Mustard seeds – 1/4 teaspoon
- Red chilli – 1
1. Chop the stems of the amaranth leaves(Thandu keerai) evenly.
2.In a pressure cooker, add the moong dhal, chopped stems, salt, turmeric powder and water and cook it in medium flame for 4 to 5 whistles.
3. After the steam subsides, mash the dhal and mix well.
4.Meanwhile, take shredded coconut, cumin seeds and green chilli in a mixer grinder and adding little water , grind it to paste.
5.Add the ground coconut paste to the mashed dhal and mix well and heat it.
6.In another pan, add a teaspoon of oil, add mustard seeds and the red chilli and when it splutters , add it to the kootu and switch off the stove.
Serve it hot with sambar rice or puli kuzhambu.