Ponnamkanni Keerai Poracha Kootu

Ingredients:

• Ponnamkanni Keerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoing.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with chappati or hot rice and ghee.

Notes:

• This is the best kootu for chappati and as well as rice. To make this kootu you can even keep dal and keerai in cooker and after removing from the cooker just do as per the recipe. It will reduce cooking time.