Keerai Molagoottal
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Keerai Molagoottal

This is one of mine & my husband's favourite curry with rice. The good thing about this dish is that its healthy & very easy to make. You can multi-task & quickly prepare your lunch. It takes good without dal. My sister in law introduced me to the dal version. I feel it enhances the taste. So here are the tricks

Anitha Raju

Ingredients

2-serving
  1. 1 bunch Spinach Keerai / (Red/Green) -
  2. 1/4 cup Moong dal - (Optional)
  3. 1/4 cup Coconutgrated -
  4. 2 to 3 in numbers chillies Red -
  5. 1/4 tsp Jeera Cumin seeds / -
  6. 1/4 tsp Mustard seed -
  7. 8 Curry leaves - leaves

Method

10 mins
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    Wash the spinach well. I generally soak them in hot water with turmeric & salt for couple of mins & wash them

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    Wash the moong dal and put in a small bowl

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    Pressure cook spinach for 2 whistles. You cant pressure cook the moong dal along with it, as it needs 3-4 whistles. I cook them along with rice in a small covered steel bowl so that they dont merge with rice.

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    Heat a little oil in a kadai and add mustard seeds, curry leaves to explode.

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    Add grated coconut, red chillies, cumin seeds, salt to taste in a small jar of mixie, and grind well with a little water to make it a paste

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    Pour this mix into the kadai & turn down the flame to low, else the coconut will get all roasted.

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    In the same mixie jar, put small bunches of spinach. Make sure you dont stuff it, as it might spill then it grinds. Grind for less than 2 seconds. Do the same for rest of the cooked spinach, and add them into the kadai.

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    Turn up the flame, and let it bubble for couple of mins.

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    Done!

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