Sirukeerai a variant of green amaranth, is one of the best greens that has a lot of nutrients in it. Sirukeerai kootu is a super food which is not only delicious but also has magnificent properties that cure many diseases.
To make sirukeerai kootu recipe, take a cup of tuvar dhal in a vessel and wash it once and add two cups of fresh water.
Keep it inside a pressure cooker and place it on the stove in high flame.
Let it cook until 4 whistles.
Switch of the stove and let it cool for 5 minutes.
After it is cooled, take out the cooked tuvar dhal from the cooker and mash it well with a masher and keep it aside.
Clean the sirukeerai and wash it 3, 4 times in running water and keep it in a bowl. Remove the leaves from the stalks.
Peel of the skin from the shallots and cut them into two, three pieces.
Finely chop the onion and tomatoes.
Peel off the skin from the garlic cloves too.
Place a `kadai` or a `man satti`{kadai made of mud` or an earthen pot} in the stove and switch it on. Let the flame be in medium mode.
Add the clean sirukeerai inside the kadai and add (only) a little water and a pinch of turmeric in it. Let it cook for 5 minutes.
After five minutes, add a portion from the chopped shallots and sprinkle the required amount of salt in it.
Now add the garlic cloves, tomatoes, pepper powder to it and close it for a few minutes with a transparent lid.
Let it cook for three to five minutes.
After a few minutes just ensure that the sirukeerai with the other ingredients are cooked well through the lid.
When it is cooked, take the kadai from the stove and keep it aside.
Using a masher, just mash up the keerai well for two to three minutes.
If you have a keerai satti (clay spinach pot) use it for mashing the sirukeerai.
Now transfer the mixture from the kadai to a vessel.
Keep the kadai again in the stove for tempering. Let it be in medium flame.
Add a table spoon of cooking oil and once it is heated, just drop a spoon of mustard seeds in it.
Once it splutters, add a tea spoon of jeera seeds, a roughly torn red chili and a pinch of asafoetida.
Now the tempering is over.
At this stage, add the remaining shallots to it and fry till translucent. You will get a nice flavor out of it.
Simmer the flame and add the keerai mixure in the kadai and the mashed tuvar dhal again and give it a boil.
After two minutes it will be completely cooked up.
Just smear a tea spoon of ghee over the Keerai and mix it well and switch off the stove.
Now the sirukeerai kootu is ready to eat.
Serve it hot with raw rice or boiled rice along with `pepper rasam` and potato fry with a little ghee.
Serving Size 35 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.