Keerai Thandu Kootu [Spinach leaves/stalks curry]

Nov 23rd 2010

Time is off late a commodity that I value a lot. I am often having to challenge what is a priority to do with the one hour I get. Sometimes blogging time wins, sometimes it is a book, sometimes it is just sleep. Today, I am here, so let us get to business, and tomorrow is another day!

This is a simple recipe for a south indian curry that goes well with rice or on the side. I actually use the stalks that come with beet-root.  One can use either that or any other fresh spinach or the like.

Ingredients

• Chopped and washed beetroot stalks +leaves ( ~ 2 cup)
• Moong dhal - 3/4 cup in 3 cups of water 
• Salt
• turmeric powder (a pinch)

To roast and grind

• grated coconut (1 tbsp)
• pepper corns (1 tbsp)
• jeera (1 tbsp)
• urad dhal (1 tbsp)

To temper

• oil
• mustard (1 tbsp)
• urad dhal (1 1/2 tbsp)

Method de Preparation

1. Cook beet-root stalks/leaves in a vessel without closing it with water and some salt and turmeric till the stalks are soft.
2. Cook in another vessel in the open (do not pressure cook) moong dhal with the required water with turmeric. Allow to cook to the point where it can be gently mashed when you press between fingers.
3. In a tbsp of oil, roast all the ingredients listed till slightly brown, grind when cool and keep aside.
4. Once 1 and 2 are done, mix together, add the ground mix, allow everything to come together. Add more salt if required.
5. Season with mustard and urad dhal in a little bit of oil and you are done :)

Variations: You can reduce/increase the amount of peppercorn according to spice level. Reducing/Increasing amount of moong dhal will help you vary consistency.