Vallarai Keerai Kootu Recipe

Ingredients

• Vallarai Keerai - 1 cup chopped  
• Yellow Split Moong Dal - 1/2 cup
• Tomatoes - 1 large chopped
• Garlic - 2
• Turmeric Powder - 1 tsp
• Salt to taste 

For Grinding

• Fresh Coconut - 1/2 cup
• Cumin Seeds - 1 tsp

For Seasoning

• Oil - 1 tsp
• Onion – 6 -7 chopped
• Red chilli - 2
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves few

Preparation

• Add all the grinding ingredients in a blender and grind smooth paste.
• Now slightly heat the dal for 2 mins.
• Now in pressure cooker, add dal, Vallarai Keerai, tomatoes, garlic, turmeric powder, water allow 3 whistle, and off the flame.  
• After pressure released open the cooker and smash the mixture.
• Heat the pan with oil, add mustard after split add onion, red chilli, cumin,curry leaves and asafoetida saute for 1 min.
•  Now add the dal mixture, adjust the thickness by adding water (optional ½ chilli powder) and cook on low flame for 5 mins.
•  Ready to serve tasty and healthy Vallarai Keerai Kootu.

Cabbage Stir Fry / Cabbage Poriyal

Ingredients

• Green/purple cabbage - 2 cup
• Oil – 2 tsp
• Cumin – ½ tsp
• Mustard seeds – ½ tsp
• Turmeric – ½ tsp
• Salt to taste
• Red chillies – 2
• Chilli powder – ½ tsp (just for flavour) optional
• Curry leaves few

Preparation  

• Heat the pan with oil and add mustard - after split, add cumin, red chilli saute for a sec.
• Now add onion saute for a min and add the shredded cabbage, turmeric powder, salt and mix well.
• Sprinkle few drops of water, cover and cook till veggie soft on low flame.
• Finally, add chilli powder, grated coconut and curry leaves and saute for 3 mins and off the flame.
• Ready to serve healthy cabbage fry with rice, dosa and chappati.  

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Spinach Stir fry / Palak Keerai Poriyal

Ingredients  

•  Fresh spinach - 1 bunch
•  Cumin – ½ tsp
•  Mustard seeds – ½ tsp
• Coconut oil – 1 tsp
• Onion – 1 chopped
• Curry leaves few
• Turmeric power – ½ tsp
• Coconut – 2 tbsp
• Red chilli – 2
•  Salt to taste 

Preparation  

• Clean, wash and chop the spinach leaves.
•  Heat the pan with oil, add mustard after split, add cumin, chilli saute for 1 min and add onion, curry leaves and cook till transparent.
• Now add the spinach leaves, turmeric powder and salt, mix well.
• Cook in low flame for 8 –10 mins. Turn off heat and sprinkle grated coconut and mix well.
• Ready to serve spinach stir fry Palak Keerai Poriyal with rice or chappathi.

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