11 Jan 2018

Manathakkali Keerai Kootu With Thengai Paal | Manathakkali Greens Kootu With Coconut Milk

Thengai Paal

About The Recipe:


Manathakkali Keerai Kootu With Thengai Paal | Manathakkali Greens Kootu With Coconut Milk - Already I had posted similar kootu recipe, but this one is best relief for stomach and mouth ulcer. Also good for digestion. Follow the recipe with easy step by step instructions, images and video.

YouTube - Manathakkali Keerai Kootu



Recipe :

Manathakkali Keerai Kootu With Thengai Paal | Manathakkali Greens Kootu With Coconut Milk


Prep Time: 30 minutes
Cook time: 20 minutes
Recipe Cuisine: Indian
Recipe Category: Kootu
Serves: 3 persons

Ingredients :

Pasi Paruppu - 2 tbsp
Gingelly Oil - 1 tbsp
Mustard Seeds - 1\4 tsp
Urad Dal - 1\4 tsp
Asafoetida - 1\4 tsp
Sambar Onion - 1\4
Green Chili - 2 nos (slit)
Garlic - 5 to 7 cloves
Manathakkali Keerai - 1 bunch (cleaned, washed, roughly chopped)
Turmeric Powder - 1\4 cup
Cumin Seeds Powder - 1\2 tsp
Crystal Salt - required
Fresh Coconut Milk - 1 and 1\2 cup
Method :
Preparation, wash and soak the pasi paruppu for about half an hour.
To cook the dal, heat one cup of water in a pressure cooker pan, place the soaked paruppu in a bowl with 1\2 cup of water. Cook for 1 whistle over high flame and two minutes over low flame. When all the steam has released, open the pan and keep aside.
To make the manathakkali kootu, heat the oil in a pressure cooker pan, temper the mustard seeds and urad dal. After splutter, add the asafoetida, onion, green chili and garlic. Saute until the onion turns translucent. Add the manathakkali keerai and saute for one minute. Add the turmeric powder, cumin seeds powder and required salt, mix well. Add the cooked dal and coconut milk, mix well. Cover and cook for one whistle over high flame. When all the steam has released, open the pan, mix and ready.
Notes: For stomach and mouth ulcer, don't add tomato and red chili powder. Also always open the pan, once the steam released fully.

Step By Step Images:

kootu
Preparation, wash and soak the pasi paruppu for about half an hour. To cook the dal, heat one cup of water in a pressure cooker pan, place the soaked paruppu in a bowl with 1\2 cup of water. Cook for 1 whistle over high flame and 2 minutes over low flame. When all the steam has released, open the pan and keep aside.
kootu
To make the manathakkali kootu, heat the oil in a pressure cooker pan, temper the mustard seeds and urad dal. After splutter, add the asafoetida, onion, green chili and garlic. Saute until the onion turns translucent.
kootu
Add the manathakkali keerai and saute for one minute or until the water reduced.
kootu
Add the turmeric powder, cumin seeds powder and required salt, mix well. Add the cooked dal and coconut milk, mix well.
kootu
Cover and cook for one whistle over high flame. When all the steam has released, open the pan, mix and ready.
kootu
Serving Suggestion: Serve with white rice.
Page: Collection Of Green Recipes.
Variation: Similarly you can also try with other greens.
If you like this recipe: You will like this agathi keerai kootu recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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