Nochi Keerai Kootu

Ingredients

• - chaste tree leaves as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

1. Gather nochi keerai: Wash nochi (vitex negundo) leaves. These medicinal leaves have a distinctive aromatic flavour. Use 2 cups packed leaves.
2. Cook nochi leaves: Boil nochi leaves in water for 5-6 minutes until wilted. Drain and squeeze out water.
3. Cook chana dal: Wash half cup chana dal. Pressure cook for 3 whistles. Keep firm.
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. Combine: In a pan combine cooked nochi leaves, cooked chana dal and coconut paste. Add salt and half cup water. Mix.
6. Cook together: Cook on medium heat 8-10 minutes.
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. Pour tempering: Add to the kootu. Mix well.
9. Dry out: Cook on high heat 2-3 minutes until thick and dry.
10. Serve: Adjust salt. Nochi keerai kootu has a distinctive herbal-medicinal quality. Serve with steamed rice.