Keerai (Spinach) Kootu

A traditional meal of every Tamilian household :)

Cooking Time: 30 mins

Ingredients (four servings)
Cut Spinach - 1/4 kg (abt 1/2 lbs)
Moong Dal - 1 cup
Grated Coconut - 1/2 cup
Turmeric - 1/2 tbsp
Oil - 1 tbsp
Mustard - 1/4 tbsp
Jeera - 1 tbsp
Dry red chillies - 4
Asafoetida to taste
Salt to taste

Preparation

• Boil 3 cups of water in a medium saucepan and add moong dal to it
• Add turmeric, close the lid and let boil for 15 mins
• Add spinach and stir for 1 min
• Add salt and asafoetida. Close the lid and let boil for 10 mins
• Turn off the heat and set aside to cool
• In a small fry pan, heat oil
• Add mustard, jeera and dry chilllies
• Turn off the heat and add grated coconut
  
• Empty the contents to the medium saucepan that contains spinach and moong dal. Stir for 30 seconds
• Serve hot with Rice and Pappd / Potato Fry
  

Tip: If you like the curry less thick, add a cup of water when you add spinach to the saucepan

Source: Periya Pappu