Araikeerai Kootu

Method

1. 1

   Wash araikeerai: Wash 2 large bunches of araikeerai (amaranth greens). Remove tough stems. Chop roughly.

2. 2

   Cook amaranth: In a pan add chopped araikeerai with 3 tbsp water, half tsp turmeric and salt. Cook on medium heat 5-6 minutes until completely wilted.

3. 3

   Drain and squeeze: Drain excess water. Squeeze cooked greens. Chop finely.

4. 4

   Cook chana dal: Wash half cup chana dal. Pressure cook for 3 whistles until tender but firm.

5. 5

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and half tsp pepper to a smooth paste.

6. 6

   Combine: In a pan combine cooked araikeerai, cooked chana dal and coconut paste. Add salt and half cup water. Mix.

7. 7

   Cook together: Cook on medium heat 8-10 minutes until thick and well-blended.

8. 8

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal, 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

9. 9

   Pour tempering: Add to the kootu. Mix well. Cook on high heat 2-3 minutes until dry.

10. 10

    Serve: Adjust salt. Araikeerai kootu is highly iron-rich and nutritious. Serve with steamed rice.