Friday, 17 August 2018


How to make delicious Sukutty Keerai Kootu?


Wonderberry/Black Nightshade greens/Manathakkali Keerai/Sukkutty Keerai one bunch
Toor Dal/Masoor Dal 75 g
Chopped shallots 10 pcs
Green Chilly 1 pc-2 pc optional
Curry leaves 10 pcs
Grated coconut 4 tbsps
Cumin seeds 1 Tsp
Garlic pods 3 pcs
Groundnut Oil 1 Tbsp
Mustard Seeds 1/2 Tsp
Castor oil 1 Tsp
Turmeric Powder 1/2 Tsp
Rock Salt 1/2 Tsp
Water as required ( around 500 ml)


Cook Dal until soft.
Wash the greens thoroughly.
Pluck leaves and chop them.
Set aside.
In a mixer jar, add grated coconut, cumin seeds and 3 garlic cloves.
Add water 50 ml and grind to fine content.
Heat oil in a wok on medium heat.
Add mustard seeds to splutter.
Once they start spluttering, add shallots, split green chilly and curry leaves.
Saute until the shallots turn transparent.
Add !/2 Tsp Turmeric and greens.
Add Salt in this stage.
Cover and let them half cooked on medium heat.
Open the lid and transfer the cooked dal.
Add some water and stir well.
Let cooking for 10 minutes
Open and add ground coconut contents.
Allow boiling for another five seconds.

Delicious Sukkuty keerai Kootu is ready to enjoy.
This is one of the traditional version of making the sukkutty keerai Kootu. 
This is well-known for treating the mouth ulcer and entire digestive system.
We often make this kootu and enjoy with Hot steamed rice.
These greens are loaded with high profile nutrients.

Cooking Time: 20 minutes
Yield:  4 liberal servings

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