Palak /Spinach - 1 bunch
Fresh grated coconut
Split Yellow Moong dal -2-3 Tblsps
Chana dal - 1 Tblsp
Urad dal - 1 tsp
Dry red chiili - 2-3
Jeera - 2tsps
Mustard seeds - 1 tsp
Hing - 1/4 tsp
Salt as required
Ghee for seasoning.
Cut the palak into small pieces and wash nicely and keep aside.
Put the cut palak in a vessel along with moong dal, chana dal and some water and pressure cook for 10-15 minutes.
Grind together fresh coconut ,jeera, red chilly and keep aside.
After the palak is cooked, add this ground paste and mix nicely and also add salt and mix.
Now take a kadai and add ghee and season with mustard seeds, urad dal,hing and jeera.
Pour the seasonings on the kootu and mix nicely.
Now the Palak/Keerai kootu is ready to be eaten with plain rice with little dollops of ghee or can also be had with chappathis as a side dish.
This is the south indian palak preparation.