Vendhaya keerai kootu - preparation time 20 mins
Health Tips : Green contains more iron, low fat, high protein, calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily. Vendhayam is good for diabetic patient. It is good to avoid diabetic so include in your menu very frequently.
Ingredients:-
Vendhaya - 2 small bunch (wash, remove the root. chop the stem and leaves)
Turmeric - ¼ tsp
Sambar powder - 1 and 1/4 tsp (As vendhaya keerai is slightly bitter, more sambhar powder when compared to other keerai varieties)
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Cumin seed and black pepper - ¼ tsp
Roasted Cumin seed powder - 1 tbsp
Mustard seed - 1/4 tsp and Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked)
Grated and grind coconut - 3 tbsp (optional)
Sesame oil - 1 tsp
Preparation method:-
Boil water with turmeric, sambar powder and salt. When water boils add chopped vendhaya keerai and cook till the greens are tender/cooked. It will take only few mins to cook.
Add cooked dhal to greens and boil.
In a tawa urad dhal (turns golden brown), cumin seed (jeera will splutter) and crushed pepper or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, castor oil, etc) it can be used. Add to kootu.
Add coconut, cumin seed, black pepper to mixer and grind to coarse paste with little water.
Finally add roasted cummin powder to kootu and serve.
Vendhaya keerai kootu goes well with rice and some spicy potato or plantain curry.
Note: While cooking greens don't cover the vessel with lid because greens colour will become dark. Don't cook in high flame and also for very long time. Immediately transfer to serving bowl to avoid further cooking.
Health Tips : Green contains more iron, low fat, high protein, calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily. Vendhayam is good for diabetic patient. It is good to avoid diabetic so include in your menu very frequently.
Ingredients:-
Vendhaya - 2 small bunch (wash, remove the root. chop the stem and leaves)
Turmeric - ¼ tsp
Sambar powder - 1 and 1/4 tsp (As vendhaya keerai is slightly bitter, more sambhar powder when compared to other keerai varieties)
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Cumin seed and black pepper - ¼ tsp
Roasted Cumin seed powder - 1 tbsp
Mustard seed - 1/4 tsp and Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked)
Grated and grind coconut - 3 tbsp (optional)
Sesame oil - 1 tsp
Preparation method:-
Boil water with turmeric, sambar powder and salt. When water boils add chopped vendhaya keerai and cook till the greens are tender/cooked. It will take only few mins to cook.
Add cooked dhal to greens and boil.
In a tawa urad dhal (turns golden brown), cumin seed (jeera will splutter) and crushed pepper or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, castor oil, etc) it can be used. Add to kootu.
Add coconut, cumin seed, black pepper to mixer and grind to coarse paste with little water.
Finally add roasted cummin powder to kootu and serve.
Vendhaya keerai kootu goes well with rice and some spicy potato or plantain curry.
Note: While cooking greens don't cover the vessel with lid because greens colour will become dark. Don't cook in high flame and also for very long time. Immediately transfer to serving bowl to avoid further cooking.
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