Keerai curry - hotel style

Ingredients (Translation)

A bunch of methi leaves/palak/any other leafy green vegetable
2 tsp cumin seeds
1 small green chilly
4 tbsp grated coconut
1/2 cup green gram dal

3 tbsp bengalgram dal
1/2 tsp mustard seeds
2 tsp oil
Salt as per taste
A bit of asafoetida

Cook the green gram dal and bengalgram dal in a closed microwave safe bowl with sufficient water for 15 minutes on high, stirring twice in between. Add the cleaned and chopped leafy vegetable to it and cook on high for 5 minutes. Add a little more water if required.

Grind the cumin seeds, coconut and green chilly to a coarse paste. Add this paste, salt, asafoetida to the curry and micro high for 2 minutes.

In another microwave safe bowl, add the oil and mustard seeds and micro high for 30 seconds. Add it to the curry.

Serve with rice or rotis.


Kribha said...

Nice recipe EC. I have never done this way before. But I've always loved the keerai kootu we get in hotels. It looks exactly the same. Will try it soon. Thanks for sharing it.

Cynthia said...

Lots of people here like spinach cooked with coconut milk and this is similar though you've added more spices. I like your way better :)

easycrafts said...

Thanks Kribha, do try and let me know

Thanks Cynthia...i have not heard of spinach being cooked in coconut milk, thanks for the idea

srivalli said...

Thanks for the nice entry ec..

Maneesha Rajeshkumar said...

looks yummy teach more

Web Microwave Cooking - Indian Food