Ingredients:spinach (pasali keerai) - 25 leaves
(or) any greens like amaranth / ponnanganni - 1 cup (chopped)
Thoor dhal (red gram) - 1/4 cup
shredded coconut - 2 tbsp
urid dhal (black gram) - 1 tsp
dry red chillies - 2
cumin - 1/4 tsp
salt - to taste
coconut oil - 1 tsp
mustard - 1/4 tsp
shallot (chopped) - 1 tbsp (optional)
curry leaf - few
Method:Wash and clean the dhal and keerai separately. Chop the greens finely.
Cook the dhal with 1 cup water, turmeric - a pinch and asafoetida - a pinch. Pressure cooking the dhal is more convenient. We can cook the dhal in advance and freeze for future use too. This saves a lot of time.
Fry the urid dhal , red chillies and cumin in a drop of oil. Grind them coarsely along with coconut to a fine paste.
Now pour the excess water from cooked dhal and cook the spinach. Mash the greens coarsely. Add the masala paste, mashed dhal to the cooked greens and put salt to taste.
Heat the coconut oil in the pan, add the mustard and let it crackle. Slightly fry the onion, curry leaves and run it over the greens. Mix well.
Switch off as it comes to a boil.
Keerai mulagootal is ready!
Serving suggestions:The above said quantity is for 2 people.
Serve as curry over rice. Paruppu thogayal (dhal chutney) and fried appalam are the traditional side dishes for this.
Another way is to serve as side dish with rasam+rice.
Pairs well with roti also.