Pasalaikeerai Kootu - Pasalaikeerai with moong dal and coconut

Pasalaikeerai Kootu - prepared with pasalaikeerai, moong dal, coconut paste, onions and tomatoes. Today I am going to share the kootu recipe with homegrown pasalaikeerai leaves. This keerai has broad leaves with a tiny pink colour flower in it. These greens can be planted all the time and they will grow quickly. After plucking the leaves try to use them immediately because you will lose the taste when refrigerated. 


Making this kootu is quite easy. The first step is to chop the greens. This greens have no tough work for cleaning and chopping when compared to other greens. For this greens, no need to include the stems because it is hard and takes more time to cook. After chopping works you can start preparing the kootu. Just like any kootu recipes, you can add whatever dals you want to make this kootu healthy. It's also a great dish to mix with a bowl of warm rice so that you don't need to prepare any kuzhambu. Now we will see how to prepare Pasalaikeerai kootu with a short video and step by step instructions. 

Here is a short video for Pasalaikeerai Kootu


Check out my other Keerai recipes 
Pasalaikeerai Kootu with step by step photos 

Prep time : 15 minutes 
Cook time : 20 minutes 
Serves : 4
Category : side dish 
Author : Muthulakshmi Madhavakrishnan 

Ingredients
  • 1 bunch pasalaikeerai
  • 1 onion, finely chopped
  • 1 tomato
  • 1 green chilly
  • 1/4 cup cooked moong dal
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida powder
  • 1 tsp mustard and urid dal
  • 1 tsp oil
For coconut paste
  • 1/4 cup coconut
  • 4 small onions
  • 2 red chilly
  • 1/2 tsp cumin

Cooking Directions

Wash the greens well and remove the leaves and chop it evenly. After chopping you will get around 2 cups chopped greens.



Heat oil in a kadai and add the chopped onions and green chilly. Saute well on medium heat.



Next, add the chopped greens and saute well on medium heat until the leaves wilts.
Just sprinkle a handful of water and cook the greens on medium heat. In the meantime, grind coconut, small onions, red chilly and cumin with little water. When the greens are cooked well, add the tomato and cook for another few more minutes.



Add turmeric powder and the cooked moong dal. Mix well and add the required salt. 


Next, add the grounded coconut paste and mix well with the greens.
When the kootu starts to boil for a few minutes add asafoetida powder. 




Allow the kootu to boil well for 7 minutes and turn off the heat. Heat a tsp of oil in a kadai and add 1/2 tsp mustard and urid dal. Allow it to crackle and add it to the hot kootu and turn off the heat. 




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