Tuvar dal, urad dal, spinach and other spicy ingredients are mixed together
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Split pigeon pea(Tuvar dal) - 2 cups
- Turmeric powder - 1 tsp
- Urad dal(Ulundu parappu) - 4 tsp
- Red chillies - 4 nos
- Cumin seeds(Jeerakam) - 1 tsp
- Salt - 3 tsp
- Spinach(Cheera) - 2 bunches
- Coconut oil - 4 tsp
- Mustard seeds - 2 tsp
- Grated Coconut - 1 cup
Ingredients
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Instructions
- For preparing keerai/spinach molagoottal - brahmin recipe, first wash tuvar dal and boil it with 3 cups of water in a pressure cooker, adding a pinch of turmeric powder.
- Fry urad dal and red chillies for few minutes in coconut oil. Add jeerakam and grated coconut to this and fry for a few minutes in low heat. Grind to a fine mixture by adding some water. Keep this aside.
- Boil spinach in water by adding turmeric powder to the water. After cooling, grind the boiled spinach.
- Add boiled toovar dal(step 1) to the ground spinach and cook for few minutes.
- Add the mixture of the second step and cook for a few minutes and add salt.
- Fry mustard seeds and urad dal in coconut oil and add to the cooked dish.
- Keerai/spinach molagoottal - brahmin recipe, a tasty as well as nutritious dish, is ready.
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