Recipe for Keerai Kootaan / Milagoottal and Cabbage Poriyal

Recipe for Keerai Kootaan / Milagoottal and Cabbage Poriyal

Yesterday I managed to get some fresh spinach at my local grocery shop. Cabbage is another thing I always pick up on my visits. It is a useful thing for making simple saute curry for lunch, or koottu. For dinners, it adds crunch to our noodles / fried rice - and I even use it to add bulk to left over dosa batter to make crunchy uthapams for breakfast

Spinach is best used on the same day or at max the following day. That's how Keerai Milagootal managed to feature on today's menu. The ideal partner to this would be a potato roast (always ideal for everything :) or a sliced plantain roast. Since I rarely find the slender plantains suited for this curry, cabbage seemed the next best option

Milagoottal or Kootan is a Kerala derivative into Tamil cuisine and since my roots are in Tirunelveli which is almost close to the Kerala border, some of our dishes have the 'ubiquitous to Kerala' coconut ground in the gravy of the vegetables. Aviyal is as much our cuisine as much as it is a part of the Keralite sadya. So is the milagoottal, which we call Keerai Kootan at home. This goes well with a mangai pachidi, in which the tender mangoes that have been used to make the vadumangai pickle are removed from the spicy brine, washed and ground to a coarse paste, which is then mixed into yogurt

For me, there is no better way to consume spinach. Mashed fresh spinach leaves mixed with mashed cooked paruppu (tur dal) and spiced with a mix of fried red chillies-udad dal - black pepper-rice grains is the perfect way to get my dose of iron, protein and comfort for the day!

Recipe for Keerai Kootaan / Milagoottal and Cabbage Poriyal
Recipe for Keerai Kootaan / Milagoottal and Cabbage Poriyal

This is the simplest possible preparation of cabbage which my mom makes often and beautifully well. Readers will be aware that I keep raving about how Tamil Brahmin cooking keeps things basic, utterly simple and yet superb to taste. No over cooking, no over spicing and not much oil either - all working towards bringing out the true flavour of vegetables. As I say, we are not afraid to taste the real vegetable in the dish :)

Serves 3-4

Recipe for Keerai Kootaan / Milagoottal and Cabbage PoriyalYesterday I managed to get some fresh spinach at my local grocery shop. Cabbage is another thing I always pick up on my visits. It is a useful thing for making simple saute curry for lunch, or koottu. For dinners, it adds crunch to our noodles / fried rice - and I even use it to add bulk to left ove...

Summary

Rate it!0050

    Ingredients

    For Keerai Kootan
    Spinach
    2 bunches
    Tur dal
    3/4 cup
    For spice paste
    Udad dal
    1 tbsp
    Medium dried red chillies
    3
    Whole black pepper
    1 tsp
    Rice (uncooked raw grains)
    1 tbsp
    For Tempering
    Oil
    1 tsp
    Mustard seeds
    1/2 tsp
    Udad dal
    1 tsp
    Few curry leaves
    For Cabbage Curry / Cabbage Poriyal
    Oil (coconut or vegetable oil)
    1 tbsp
    Dried red chillies
    2
    Mustard seeds
    1/2 tsp
    Udad dal
    1 tbsp
    Curry leaves
    1 sprig
    Finely chopped cabbage
    6 cups
    Salt
    1/2-1 tsp
    Fresh grated coconut
    2 tbsps

    Steps

    1. Recipe for Keerai Kootan-Preparing the spinach:Take 2 bunches spinach. Pluck the leaves and tender stems. Washed thoroughly in bucket of sink full of water, several times. Chop finely. In a heavy pan, place the chopped spinach with a pinch of salt and 1/4 cup water. Boil the spinach till wilted and mash with back of a round ladle. Do not cover while cooking to retain green colour.
    2. For spice paste:Fry the ingredients for spice paste in 1/2 tsp oil in a wok till dal turns golden-Grind the above with 1/4 cup of fresh grated coconut, using upto 1/4 cup water into a fine paste. Remove from blender and keep aside.
    3. Paruppu (dal):Take under 3/4 cup of tur dal, wash well, pressure cook till very soft with 2 cups water. (2 whistles and on sim for 5 minutes)Mash this well with a ladle. Keep aside.
    4. Assembling all 3 parts and tempering the kootan: In a pan with the mashed spinach, add the mashed dal and the ground spice paste. Stir to mix well. Add salt to taste. Bring to a simmer. Remove from flame.
    5. For tempering:heat 1 tsp oil, to this add 1/2 tsp mustard seeds, 1 tsp udad dal, few curry leaves. Once seeds splutter and dal turns golden, transfer this tempering over the prepared kootan.
    6. Serve hot with rice.
    7. Recipe for Cabbage Curry / Cabbage Poriyal -In a large heavy-bottomed wok, heat the oil. Splutter mustard seeds, fry the broken red chillies and udad dal for 30 seconds. Add the curry leaves and stir them until they turn bright green (few seconds)
    8. Add the finely chopped cabbage, salt and stir for a minute or so on high flame.
    9. Cover and steam cook for a total for 8-10 minutes on a low flame. If you are making this in a light-weight kadai, you may need to sprinkle a little water 2-3 times so that the cabbage does not stick to the pan and burn.
    10. Once cooked, remove from kadai into a bowl, garnish with fresh coconut and serve hot.

    Notes:

    Lunch Series so far-

    Day 1 - Vengaya Sambar, Vendakkai curry, Potato Roast

    Day 2 - Peerkangai thuvaiyal, Red Chauli

    Day 3 - Keerai Milagoottal, Cabbage curry

    Similar Posts