Pasalai Keerai kootu(Malabar Spinach with Mung Curry)

Serving: 4 | Type: Veg-Side Dish


Spinach -1bunch
Mung Dhal(cooked) -½ cup
Turmeric -pinch
Green Chili -2
Tomato(chopped) -1
Salt -to taste



Coconut Oil -1tbsp
Mustard -1tsp
Urad Dhal -1tsp
Red Chili -2
 Asafotida -pinch




  1. Cook the mung dhal separately and keep it aside.
  2. Wash and cut the Keerai.
  3. Cook the Keerai  with onion, tomato, green chili and turmeric for 5 minute .
  4.  Then add cooked dhal boil it 1 or 2 minute then add salt.
  5. Take a pan heat with oil add seasonings fry without burning then add it into the kootu.
  6. Serve with rice.


  1. Don’t add the salt while cook the spinach at any time, it will spoil the taste.
  2. You have to add the salt at the very end.
  3. If you want you can add mashed garlic while cook the keerai.







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