Irukeerai kootu/Double greens kootu is an authentic Kongu dish. Sparing in its use of greens, this dish relies on the high nutrient value of Vitamin A, C and K, magnesium iron and manganese in the greens. The greens strengthen our bones, eyesight and boost our immune system. They promote our heart health. Vitamin C in spinach is known to have the ability to prevent wrinkles and prenatal health problems and cardiovascular diseases. The Greens keeps us energized for our day to day work schedules. When they cooked with lentils, they make an amazing food.
How to make this amazing dish?
It is easy to make using the simple method and this dish is irresistible!
Ingredients:
Salt half a spoon
Green chillies 2
Curry leaves 10
Onion one chopped
Mustard seeds half a tsp
Tomato half
Ivy gourd leaves 100 g
Indian Spinach 12 leaves
Dal 100 gm Masoor dal or toor dal 100 g( I used masoor dal for this dish)
Peanut oil one tablespoon
Procedure:
Wash and rinse masoor dal with required water and cook with turmeric half a tsp and castor oil 2 drops to mashed consistency.
Wash the greens and chop them using scissors.
Chop the onion.
Heat the oil in a pan.
Add mustard seeds to splutter
Add onion, green chillies and curry leaves
Saute the onion until it turns translucent.
Add tomato dices and saute for two seconds.
Then add greens and half a tsp of turmeric.
Saute for five seconds.
Transfer the cooked dal contents one cup and add salt.
Stir continuously to incorporate the greens and dal.
Let bubbling for five seconds.
Fill the serving bowl.
Ready.
Serve with hot steamed rice, topped with our staple ghee to make this meal rich and flavourful.
Do watch the video tutorials of This Double green kootu in Youtube channel!
This Rasam plays an important role in feasts of the wedding and other family-related celebrations. The same procedure is followed in making various versions. Check out the video tutorials of Incredible Pineapple Rasam now playing online! Welcome your feedback
What is this Kongu special Herbal soup, you ask? Dear Friends! It is our Lifestyle. This is the gem of our Kongu cuisine. It is a like to enjoy healthy rasam. Yes, it is a perfect fit for our tummy.
This is termed as Thazhai Rasam by our Village people. This Rasam/Soup has the following medicinal herbs and spices in our kitchen: Climbing Brinjal/ Thuthvalai greens White Gulmohar/Perungonrai/Vadhanarayanan tree leaves Neem /Vaeppilai Basil leaves/Thulasi Pointed gourd/Musumusukkai greens+ Kedrostis /Appakkovai greens one cup Ballon wine young leaves/mudakkathan greens Turmeric Coriander seeds, Cumin seeds Pepper Tomato Tamarind Horsegram Curry leaves Shallots Garlic Asafoetida Red chillies Salt Jaggery optional Sesame oil two tablespoons and hence it has the potency to reduce fever boost antioxidants make tummy comfort reduce joint pains due to fever. relief to cold, treat a sore throat It takes about half an hour to make and it tastes like the most wonderful soup for the winter. Preparation Time: 10 minutes Cook Time 20 minutes yields 6 servings Ingredients: Sesame oil two tablespoons Shallots 20 pcs Red chillies two 10 cloves garlic tamarind small pcs Jaggery three pcs Coriander leaves few finely chopped Cumin seeds 1 tsp Coriander seeds one tablespoon (optional) Pepper one tablespoon Asafoetida one pinch young leaves of neem 10 nos young leaves of vadha narayana tree 10 nos young leaves of climbing brinjal a fistful young leaves of musumusukkai+ young leaves of appakkovai creeper young leaves of basil a fistful Balloon wine/mudakkathaan young leaves 10 nos Ginger one pc grated (Optional) Turmeric one spoon Horsegram one tablespoon Toor Dal one cup cooked Curry leaves a fistful Salt to taste Procedure: Wash and rinse the green leaves Heat one tablespoon oil and saute all the greens to subside Blend the coriander seeds, cumin seeds, ginger, half red chilly, pepper, garlic, tamarind, tomato with half a cup of water into a coarse paste Blend the greens with half a cup of water to a fine paste. Pressure cook dal with turmeric and castor oil two drops. Pound the shallots in a mortar and pestle. Heat the skillet with another tablespoon of oil Add mustard seeds to splutter Add red chillies. crushed shallots, curry leaves and saute until the shallots turn translucent. Add turmeric and asafoetida. simmer In a soup pot, mix the blended pastes, pressure cooked dal and five cups of water. Mix everything well. Now transfer all the contents to the skillet.If you want to thin it out, add another cup of water. Add salt and jaggery. Allow boiling for five minutes. Garnish with coriander. Now this fantastic fragrant Rasam is ready. You can have this rasam as soup or with hot steamed rice. It tastes great and soothing. This rasam is very familiar with our villages. Heat the skillet wwith one tablespoon