Nochi Keerai Kootu

Method

1. 1

   Gather nochi keerai: Wash nochi (vitex negundo) leaves. These medicinal leaves have a distinctive aromatic flavour. Use 2 cups packed leaves.

2. 2

   Cook nochi leaves: Boil nochi leaves in water for 5-6 minutes until wilted. Drain and squeeze out water.

3. 3

   Cook chana dal: Wash half cup chana dal. Pressure cook for 3 whistles. Keep firm.

4. 4

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and 4 garlic cloves to a smooth paste.

5. 5

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

6. 6

   Cook together: Cook on medium heat 8-10 minutes.

7. 7

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies and curry leaves.

8. 8

   Pour tempering: Add to the kootu. Mix well.

9. 9

   Dry out: Cook on high heat 2-3 minutes until thick and dry.

10. 10

    Serve: Adjust salt. Nochi keerai kootu has a distinctive herbal-medicinal quality. Serve with steamed rice.