Badam Araitha Keerai Kootu Recipe
The badam araitha keerai kootu is a cooked lentil preparation from south india that is made with three lentils and spinach. Cooked together with almond paste and spices like green chilies, asafoetida and turmeric. Served hot it goes best with rice or rotis.
Ingredients
| Spinach | 600 Gram, chopped | |
| Moong Dal | 100 Gram | |
| 100 gm channa dal | ||
| Mustard seeds | 10 Gram | |
| Urad dal | 10 Gram | |
| 10 curd chillies (more melaga) | ||
| Green chillies | 10 , crushed | |
| Asafoetida | 1 Teaspoon | |
| Turmeric powder | 3 Gram | |
| Almond paste | 140 Gram | |
| Water | 41/2 Cup (16 tbs) | |
| Salt | To Taste | |
| 60 ml refined oil | ||
Directions
Boil moong dal in about 4 cups water till half done.
Add channa dal and cook till dal is fully cooked.
Keep aside.
Heat oil, toss in curd chillies and allow to turn brown.
Add urad dal and the mustard seeds.
When mustard splutters, add chopped spinach, asafoetida and pounded green chillies.
Add salt.
Saute till spinach is almost cooked.
Add the paste of almonds (blanched and pureed).
Add 1/2 cup water, bring to a boil and cook till spinach is fully cooked.
Add the spinach mixture to the dal and bring to a boil.
Check the seasoning and serve hot.
Add channa dal and cook till dal is fully cooked.
Keep aside.
Heat oil, toss in curd chillies and allow to turn brown.
Add urad dal and the mustard seeds.
When mustard splutters, add chopped spinach, asafoetida and pounded green chillies.
Add salt.
Saute till spinach is almost cooked.
Add the paste of almonds (blanched and pureed).
Add 1/2 cup water, bring to a boil and cook till spinach is fully cooked.
Add the spinach mixture to the dal and bring to a boil.
Check the seasoning and serve hot.
Chef
