Receta Pasalai Keerai Poricha Kootu | Spinach Poricha Kootu
Even if there is a beautiful spread of delicious meal in front of me, I always reach out first to my most comforting dish, kootu. Well, you all might wonder what is so great about this simple dish. The thing is I don't know and there is something so homey about it, that I just cant articulate.
As I said in my previous post, Kootu is one of the main item served in a full South Indian meal. There are so many variations to this simple dish. As far as I know, there is this more common coconut based kootu which is simply called as Kootu, Poricha Kootu - 2 types based on regional variation, More Kootu and Ezhu Kari Kootu (the one we make specially on Thiruvadhirai) etc...
Today's post is the poricha kootu that is usually served in the Tanjore region of Tamil Nadu. Typically in any type of kootu, the ground mixture differs and also almost all types of veggies can be substituted in each variation. In this Poricha Kootu, Peppercorn and Moong Dahl are the main ingredients. The heat for this dish comes from the peppercorns and not red chillies.
Pasalai Keerai Poricha Kootu | Spinach Poricha Kootu
Spinach cooked in dahl and ground pepper-coconut paste.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
Ingredients
- 4 Cups tightly packed chopped Spinach, washed
- 1/4 Cup Moong Dal
- A pinch of Turmeric powder
- 2 Tbsp Coconut Oil, divided
- 1 Medium sized onion, finely chopped
- To Grind
- ~1/4 Cup Thengai Thuruval | Grated Coconut
- 1/2 tsp Jeera | Cumin seeds
- 1/4 tsp Milagu | Peppercorns
- 2-3 Vatha Milagai | Red Chillies
- To Temper
- 1 tsp Mustard seeds
- 1/2 Tbsp Channa Dal
- 1 tsp Urad dal
- 1-2 Vatha Milagai | Red Chillies
- 1/4 tsp Perungayam | Asafoetida
Instructions
Pressure cook the dal with turmeric powder and keep aside.
Heat a Tbsp of oil in a Kadai | Pan over medium high heat. Then add the chopped onions and saute until it turns translucent.
Then add the chopped spinach and let it cook for about 10-12 minutes on med high flame.
Once the spinach is well cooked, add the ground coconut paste and dal.
Bring it to a boil and turn off the flame.
Heat Oil in a separate Kadai, once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, curry leaves, red chillies and fry for a second.
Pour this over the kootu, stir well and serve.
This post is for Blogging Marathon 42 under the theme "South Indian Dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42 here.