* I used the round spinachyou can use arai keerai or mulai keerai or even manathakkali keerai
Instructions
Wash the spinach 4-5 times as they have small sands . Chop them finely.
Add sambar powder, salt,asafoetida, sugar and turmeric powder
Add 1/2 cup of water and cook for 5-7 minutes . Let the raw smell of the sambar powder go and the keerai gets cooked. The keerai will get cooked very fast as they are finely chopped.
Pressure cook the moong dal with enough water.
Grind the coconut , jeera, and pepper into a fine paste. Add little water if needed while grinding. do not add more.
Add the cooked dal and the ground paste too.
Mix well and let this boil for 5 minutes .
Switch it off.
Temper mustard seeds and urad dal in coconut oil.
Serve hot with plain rice or as a side dish for Vathal kuzhambu.
Notes
1. If you feel the kootu is bit watery, mix 1 tsp of rice flour and little water and add in the last and boil for 5 more minutes.2. Keerai kootu can be mixed with hot rice and served with potato fry.