Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
Thotakura Kootu or Mulai Keerai Kootu Recipe
South Indian style lentil-based side dish with amaranth leaves, spices and coconut.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
Indian, South Indian
Keyword:
authentic, healthy recipes, kootu recipes, Traditional
Servings:
4
Author:
Hari Chandana Ponnaluri
Ingredients
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
Instructions
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.