SIRUKEERAI KOOTU

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Sirukeerai is a leafy green vegetable commonly known as tropical amaranth. It is one of the popular ingredient in South Indian cuisine, especially in Tamil nadu. This vegetable is well known for its cooling properties.

There are so many dishes that can be made with sirukeerai. Sirukeerai kootu is one of the popular dish and, is probably made quite often in every Tamil home. It is suitable for all age groups. It is usually served along with rice.

Sirukeerai kootu is healthy and, is packed with nutrients. Sirukeerai(tropical amaranth) and lentils are the main ingredients of this dish. Sirukeerai is a good source of Vitamin A, iron and fiber. The lentils added in this recipe is a good source of protein.

ABOUT THE RECIPE:

Sirukeerai kootu is an easy to make, one pot recipe. I’ve used moong dhal for this recipe. Toor dhal or gram dhal or even masoor dhal can also be used. It takes a maximum of just 30 minutes to cook and, it reheats well.

INGREDIENTS FOR SIRUKEERAI KOOTU:

• SIRUKEERAI – 1 BUNCH
• MOONG DHAL – 1/2 CUP
• ONION (DICED) – 1 NO.
• TOMATO (DICED) – 1 NO.
• GARLIC (PEELED) – 10 ~ 15 NOS.
• CHILLY POWDER – 1 TSP
• SALT – AS REQUIRED

FOR TAMPERING:

• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• OIL – 1 TSP

CHILLY POWDER

PREPARATION OF INGREDIENTS:

• Wash and soak 1/2 cup of moong dhal in water for 10 minutes.
• Remove the leaves of the spinach from the stem. The stem portion can be discarded. We need only the leaves.
• Add the leaves to a strainer and, wash it with water.

HOW TO MAKE SIRUKEERAI KOOTU:

• In a pressure cooker, add the cleaned sirukeerai, soaked moong dhal, onion, tomato, garlic, chilly powder and salt.

• Add 1 cup of water to the pressure cooker.

• Mix everything well. Close the lid and, cook it for 3 whistles.

• After 3 whistles turn off the flame. Once the pressure is released, open the lid.

• Gently mash is using a potato masher and, keep it aside.
• Heat a tadka pan and, add 1 tsp of oil.

• Once the oil is heated add 1/2 tsp of mustard seeds and 1/2 tsp of urid dhal and, let it fry until the urid dhal turns light golden brown in color.

• Then pour it onto the sirukeerai kootu and, mix them well.

YUMMY AND DELICIOUS SIRUKEERAI KOOTU IS READY.

SERVE IT WITH HOT STEAMED RICE.

I HAD MY SIRUKEERAI KOOTU WITH HOT STEAMED RICE PAIRED WITH VAZHAKKAI VARUVAL, MOR MILAGAI AND KILLU VATHAL.

VARIATIONS:

• This recipe works well with any kind of spinach.
• Adding chilly powder can be avoided to reduce the spiciness of the dish.
• Chilly powder can also be replaced with green chillies(2 nos.).
• The chilly powder that I’ve used is blended with turmeric powder. If you use plain store bought chilly powder, add 1/2 tsp of turmeric powder to it.
• Since, all the ingredients are cooked and mashed, the onions and tomatoes added can be roughly chopped.
• Toor dhal or gram dhal or masoor dhal can also be used instead of moong dhal.
• Tampering is optional. It doesn’t really alter the taste of the recipe.

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