Indian
Total Time
40 min
4
– Spinach of firmly packed leaves – Tuvaram paruppu/toor dal – to taste Salt To fry and grind together – – Oil – Ullutham paruppu /Urad dal – Jeeragam/cumin seeds – Red chilies – Coconut grated To season – – Oil – Mustard seeds – Ullutham paruppu/urad dal – Red chilies
Wash the dal and cook until mushy. Keep it aside. In a small pan, fry the ingredients (urad dal, red chilies, cumin seeds and coconut). Once it cools grind it into a smooth paste.
In a pan, cook the keerai with very little water (uncovered) until it reduces in volume and becomes soft (about 6-7 minutes).
If you have a hand blender, grind the keerai until smooth or grind it in blender. If using a regular blender/mixer, make sure that the keerai cools down a bit before grinding.
Add the ground mixture, salt and the cooked dal and mix well. Bring it to a boil and then simmer for few minutes (about 5-7) minutes.
Season the Keerai Milagootal with mustard seeds, urad dal and red chilies and serve hot with rice.