Keerai Kozhambu

Keerai Kozhambu with thakkali (tomato) gotsu is one of my favorite. Of course its very healthy too. Its easy to make and rich in iron, minerals and protein. Since this is little blunt, the tangy tomato gotsu is the super combination for this along with mavadu.

 

Ingredients:

Mulai Keerai (Amaranth Leaves) - 1/2 Bunch
Toor Dhal - 1 Cup
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 tsp
Salt - 3/4 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Asafoedita - 1/4 tsp
Oil - 1  tbsp

How to make:

1. Pressure cook the dhal with turmeric powder and keep aside.

2. Clean the keerai and put it in big bowl with water. Even few fine sand particles stuck on the leaves will come off. You can use the tender stem also... Stem has more nutritional values. So don't just throw away.

3. Cook the keerai in a pan with 1/2 cup of water for 10 mins. Add the sambhar powder while cooking so that the raw smell disappears.  Put in mixer grinder and grinder it coarsely.

4. In a pan, add the ground keerai and cooked dhal. Add the salt and let it boil for 3-5 mins.

 

5. In a small pan, do the seasoning with oil, mustard, jeera and asafoedita. Add the seasoning to the Keerai kozhambu.

 

6. Serve it with hot rice and thakkali gotsu.