Keerai Kootu: Amaranthus Greens/ Chaulai Saag cooked in a coconut cumin paste
Nutritious Amaranthus Greens (Keerai) cooked in boiled lentils and a coconut paste, tempered with mustard and fenugreek. A Tamil Iyer recipe for a curry served with rice and rasam or kuzhambu, and can be served with chapatis too.
- Time: 30 min
- Servings: 2
Source: PepperOnPizza
Ingredients
- Pigeon pea lentils )
- turmeric )
- tomato )
- to taste salt
- green chilli
- coconut )
- tsps Cumin seeds )
- asafoetida )
- rice flour )
- sesame oil )
- Mustard seeds
- a few Fenugreek seeds )
- red chilli
- a few curry leaves