KEERAI KOOTU (Amaranthus lentil gravy)

INGREDIENTS

AMARANTUS -1 BUNCH

ONION- 2 NOS

TOMATOES-2 NOS

GREEN CHILIES-3 NOS

GARLIC CLOVES-8 NOS

TOOR DHAL-1 1/2 CUPS

                                                                              
TURMERIC POWDER-1/2 TSP

CHILI POWDER-1 TSP

SALT ACCORDING TO TASTE

SEASONING

OIL- 1 1/2 TBSP

MUSTARD-1 TSP

CUMIN SEEDS-1 TSP

CURRY LEAVES-1 SPRIG

VADAGAM- 3 TSP


(can be substituted with urad dhal fennel seeds,red chilies)

(Vadagam is mainly used as seasoning in south Indian cuisines like sambar,kootu. Its made of mixing raw onion, raw garlic cloves,mustard,urad dhal,cumin seeds,fennel seeds with castor oil and dried in sunlight for many days till it turns dark brown in colour and then preserved and used for seasoning)

PREPARATION

In a pressure cooker add toor dhal,salt,little oil,minced garlic water and pressure cook till the lentil is half cooked then remove the lid of the cooker add sliced onion,chopped tomato,slit green chilies and cook again till the onion and tomato is mashed then add the chopped amarantus leaves ,turmeric powder,chili powder,and cook for 2 whistles and remove the lid and add the seasoning and mix well.