Mulai Keerai Kootu or Thotakura Kootu is a healthy and delicious South Indian lentil-based stew or gravy using amaranth leaves, coconut and spices. This is a great side dish for hot steamed rice. Amaranth leaves are very popular in India and can be used in wide range of dishes such as Thotakura Sambar, Corn Amaranth Pakora, Thotakura Pulusu Koora and Thotakura Pappu.
Few More South Indian Recipes
- Besan Coconut Stuffed Brinjal
- Gutti Dondakaya Ulli Karam
- Vendakka Thoran
- Rava Upma
- Instant Ragi Idli
- Sorakaya Vadalu
How to Make Thotakura Kootu Recipe below:
Thotakura Kootu or Mulai Keerai Kootu Recipe
- 1 cup Amaranth Leaves finely chopped
- ¼ cup Moong Dal
- 1 Tomato
- 1 Onion
- ⅛ tsp Turmeric Powder
- ¼ cup Grated Fresh Coconut
- ½ tsp Rice Flour
- ½ tsp Mustard Seeds
- ½ tsp Urad Dal
- ½ tsp Cumin Seeds
- A pinch of Hing
- Red Chilli Powder as needed
- Salt to taste
- 2 tsp Oil
- Pressure cook the rinsed moong dal with turmeric powder and ¾th cup of water until soft. Mash the cooked dal and set aside.
- Grind the coconut with rice flour and water to a fine paste and set aside.
- Remove the root part of the amaranth greens and wash them twice in plenty of water.
- In a vessel, add the chopped greens, chopped tomato and enough water. Cook till the greens are cooked well.
- Heat oil in a pan and add the mustard seeds, urad dal and cumin seeds and let them splutter. Add the hing and stir for a few seconds.
- Then add the chopped onion and saute until they are nice golden brown color.
- Add the mashed lentils, cooked greens, ground coconut, salt and red chilli powder to the sauteed onions.
- Add a little water to adjust the consistency of the kootu.
- Mix well and bring it to a boil. Turn off the flame.
- Serve with rice and ghee.
Nutrition values are estimates only.