Pasalai Keerai Poricha KootuSpinach cooked in dahl and ground pepper-coconut paste. The best way to include spinach in diet.
Today's post is the porichakootu that is usually served in the Tanjore region of Tamil Nadu. Typically in any type of kootu, the ground mixture differs and also almost all types of veggies can be substituted in each variation. In this Poricha Kootu, Peppercorn and Moong Dahl are the main ingredients. The heat for this dish comes from the peppercorns and not red chillies.
- 1/4 cup split green gram (pasi parupu)
- A pinch of turmeric powder
- 2 tablespoons coconut oil, divided
- 1 medium sized onion,finely chopped
- 4 cups tightly packed chopped spinach leaves rinsed and washed well
- 1/4 cup freshly grated coconut (thengai thuruval)
- 1/2 teaspoon cumin seeds (jeera)
- 1/4 teaspoon peppercorns (milagu)
- 2-3 red chillies (vatha milagai)
- 1 teaspoon mustard seeds (kadugu)
- 1/4 teaspoon cumin seeds (jeera)
- 1/2 tablespoon bengal grams (channa dhal)
- 1 teaspoon black grams (urad dhal)
- 5-6 curry leaves, torn
- 1-2 red chillies (vatha milagai)
- 1/4 teaspoon perungayam (asafoetida powder)
- Pressure cook the dal with turmeric powder and keep aside.
Heat a tablespoon of coconut oil in a Kadai | Pan over medium-high heat. Then add the chopped onions and saute until the onions turn translucent.
- Then add the chopped spinach and let it cook for about 10-12 minutes on medium-high flame.
Grind the ingredients mentioned under to grind, using little water into a thick smooth paste.
Once the spinach is well cooked, add the ground coconut paste and dahl. Bring it to a boil and turn off the flame.
Heat the remaining tablespoon oil in a separate Kadai, once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, channa dahl, urad dahl, curry leaves, red chillies and fry for a second.
- Turn off the flame and add asafoetida powder. Pour this over the kootu, stir well and serve with rice.
- You can substitute freshly grated coconut with unsweetened desiccated ones.
- Usually, the tempering is done at the end. You can also do the tempering at the beginning and follow from step 1 with sauteeing the onions, all in the same which is convenient.
This post is for Blogging Marathon 42 under the theme "South Indian Dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42 here.