Mulai Keerai Poondu Kootu is cuisine of tamilnadu. One of the most nutritious postpartum recipes. garlic is usually added in all the postpartum recipes. Nursing Moms need very much nutritious food to overcome the blood loss and regain strength and to stimulate enough milk. Garlic helps in avoiding Gastric trouble during that period so that baby feels comfortable after feeds.
Mulai Keerai Poondu Kootu directions:
- Heat oil, crackle mustard seeds, cumin seeds, red chilli, chopped shallots or onions. saute chopped tomato and put in pasi parupu/moong dal together with chopped spinach, garlic cloves, salt and turmeric powder. I add little bit of Sambar powder to the kootu always to add in more spice and way off from that bland taste. You can add or skip adding it. Replace Sambar powder with chilly powder if you want little spicy curry.
- If using cooker, pressure cook to 3 whistles with enough water. I prefer making kootu always in my clay pot. so in that case close and cook in medium flame until dal is cooked.
- Mash it well with smasher. Add ghee and little water and give it a boil until mashed ingredients gets combined.
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Mulai Keerai Poondu Kootu recipe:
Amaranthus, dal and garlic curry
- 1/4` tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 no dry red chilly
- 1/4 cup shallots chopped finely
- 1/2 large tomato chopped finely
- 3 tbsp moong dal
- 1 1/2 cup spinach chopped
- 4-5 cloves garlic
- 1/4 tsp turmeric powder
- 3/4 tsp sambar powder/chilli powder
- 1 tbsp ghee
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Heat oil, crackle mustard seeds, cumin seeds, red chilli, chopped shallots or onions. saute chopped tomato and put in pasi parupu/moong dal together with chopped spinach, garlic cloves, salt and turmeric powder.
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Add Sambar powder or chilly powder and mix well.
-
If using cooker, pressure cook to 3 whistles with enough water else cook in medium flame until dal is cooked.
-
Mash it well with smasher. Add ghee and little water and give it a boil until mashed ingredients gets combined.
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