Kootu made with finely chopped Vallara keerai greens, one of the healthiest greens, native to India.
Heat 1 Tbsp of oil in a pan. Once it is hot, add the onions and sauté until it becomes translucent. Sprinkle little salt to fasten the cooking process.
Then add the tomatoes and let it soften, no need to fry it. Immediately add the green leaves and keep the flame on medium. Let it cook. Add little salt and water to ease up the cooking. The brahmi leaves takes more time to cook than spinach or other indian greens.
Once the leaves are wilted and softened to bite, add the ground coconut paste, tuvar dal and little water. Bring it to a boil and switch it off after a minute.
The consistency should neither be thick nor thin. If you are mixing it with rice it can be medium thick. If you are using it as a side dish, as a subzi, then reduce the amount of water. So add water accordingly and it will also thicken a bit as it cools.
Heat another pan, add a tbsp of coconut oil. Once it is hot, add the mustard seeds and let it start sputtering. As it starts spluttering, add the red chillies, curry leaves and urad dal. Turn off the flame as soon as the dal starts becoming brown. Add the asafoetida powder.
Pour this tempering on the cooked greens. Mix well and serve it with rice.
Vallara Keerai Kootu | Brahmi leaves Kootu https://www.themagicsaucepan.com/main-course/kootu/vallarai-keerai-kootu-brahmi-leaves