Palak Keerai in tamil , Spinach in english , Palakura in telugu Palaka in kannada has a very high nutritional value and is rich in antioxidant. Also good source of vitamin B, C, E and potassium, calcium, iron, magnesium etc.,
Is it okay to ignore such a healthy stuff ? Never, we should not . We must take Spinach atleast twice a week. Yes, I understand cleaning keerai is a time consuming job, yet we must look into the health benefits it have. Many people not aware that coriander leaves, curry leaves are also one kind of keerai varieties. If it’s not possible to make any keerai recipes just prepare recipes (chutneys) using coriander leaves and curry leaves.
Palak Keerai Kottu, we used to make this recipe at least once in a week. My mom used to make keerai kottu in different way. I learnt this method from my sister in law.
Recipe Overview: – Used Palak Keerai in combination with moong dal and spice powders. Finished off by adding coconut and seasoned with mustard seeds, urad dal & curry leaves.
Here I prepared using palak keerai, you can replace it with other keerai varieties as well. Also used moong dal, you can use Toor dal or combination of both.
Okie, now let’s see how to prepare Palak Keerai Kottu.
Similar Recipes:
Dal Recipes - Toor Dal Recipe – Thuvaram Paruppu
Spinach Recipes - Drumstick Keerai Stir Fry – Murungai Keerai Poriyal
Palak Keerai Kottu
Ingredients Needed:
- Palak Keerai - 1 bunch
- Moong dal – ¾ cup
- Shallots – 6 to 7
- Red chili powder – 1 tbsp
- Turmeric Powder – ½ tsp
- Salt – as needed
- Oil – as needed
- For Seasoning:
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – few
- For Grinding:
- Coconut – 3 or 4 slices
- Garlic – 4 pods
- Jeera – 1 tsp
Preparation:
- Clean the palak leaves in the running water either twice or thrice to remove the mud or any other dirt particles. Unlike other spinach varieties, palak is quite easy to wash J Then chop the washed palak leaves. [Note: It’s not necessary to chop the leaves finely]
- In the mixer add shallots and whip it once or twice. [Note: Do not make it into paste! just coarse grind it]
- Again in the mixer add coconut, garlic pods and jeera and grind it coarsely. [Note: Do not add water]
Method:
- In a cooking pan put washed moong dal and add 1 ½ cup of water. Cook in high flame.
- After 2 – 3 mins, dal will begin to froth. Reduce the flame then remove the scum and cook for another 5 minutes. [Note: Do not close it with the lid because dal will start frothing again. If you want you can close it partially] Tips: To reduce frothing you can add few drops of oil.
- Once dal is half cooked add chopped palak leaves and allow it to cook for another 5 mins. [Note: Cook in medium flame and add water if required]
- Once palak is half cooked add whipped shallots into it. Following add turmeric powder, red chili powder and salt. Close it with lid for less than 3 minutes.
- Now add prepared coconut mixture into it. Allow it to boil for few seconds and switch off the flame.
- Finally season it with mustard, urad dal and curry leaves and serve hot!
- Palak Paruppu keerai kootu is ready!
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
| Palak Keerai - 1 bunch |
Moong dal – ¾ cup
|
Shallots – 6 to 7
|
Red chili powder – 1 tbsp
|
| Turmeric Powder – ½ tsp |
| Salt – as needed |
| Oil – as needed |
For Seasoning
|
Mustard seeds – 1 tsp
|
Urad dal – 1 tsp
|
Curry leaves – few
|
For Grinding
|
Coconut – 3 or 4 slices
|
Garlic – 4 pods
|
Jeera – 1 tsp
|
Preparation:
- Clean the palak leaves in the running water either twice or thrice to remove the mud or any other dirt particles. Unlike other spinach varieties, palak is quite easy to wash J Then chop the washed palak leaves. [Note: It’s not necessary to chop the leaves finely]
- In the mixer add shallots and whip it once or twice. [Note: Do not make it into paste! just coarse grind it]
Tip: If you want to grind shallots coarsely, you can use the WHIP settings in your mixer grinder.
- Again in the mixer add coconut, garlic pods and jeera and grind it coarsely. [Note: Do not add water]
Tips:
To
reduce frothing you can add few drops of oil.
Palak Paruppu keerai kootu is ready !
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Palak Leaves – also known as Pasala Keerai in Tamil, Palak Cheera in Malayalam, Paalak in Telugu and Kannada & Hindi. Palak is packed with loads and loads of nutrients and minerals in it. Though many won’t like to have Palak but looking at its health benefits, will makes you to eat. Almost everyone knows that most of the green leafy veggies, especially spinach are rich in iron which determines how effectively your body uses the energy, boosts immune system, protects skin by preventing wrinkles and signs of aging and also helps in beautiful and glowing skin, maintains healthy brain via antioxidants present in it, good for weight loss, keeps your heart healthy, relieves constipation and many more.
Ingredient 2:
Moong Dal – also known as Split Green Gram in English, Pasi Paruppu in Tamil, Pesara Pappu in Telugu, Hesare in Kannada, Cherupayaru in Malayalam, Moong dal in Hindi. Moong dal is easily digestible (when you are starting weaning food for your babies, it always best to start with moon dal), also very filling food because they are high in protein, fiber, low in fat, calories, sodium, rich in Vitamin C, A, E. Tip: 1. Use powdered green gram instead of soap to get healthy and shiny skin texture. 2. Soak green gram for 6 to 7 hours or whole night, make it to fine paste and apply it to the hair, washing them after 30 minutes will help hair to grow faster.
Ingredient 3:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 4:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 5:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 6:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 9:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 10:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 11:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 12:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 13:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Palak Leaves – also known as Pasala Keerai in Tamil, Palak Cheera in Malayalam, Paalak in Telugu and Kannada & Hindi. Palak is packed with loads and loads of nutrients and minerals in it. Though many won’t like to have Palak but looking at its health benefits, will makes you to eat. Almost everyone knows that most of the green leafy veggies, especially spinach are rich in iron which determines how effectively your body uses the energy, boosts immune system, protects skin by preventing wrinkles and signs of aging and also helps in beautiful and glowing skin, maintains healthy brain via antioxidants present in it, good for weight loss, keeps your heart healthy, relieves constipation and many more.
Ingredient 2:
Moong Dal – also known as Split Green Gram in English, Pasi Paruppu in Tamil, Pesara Pappu in Telugu, Hesare in Kannada, Cherupayaru in Malayalam, Moong dal in Hindi. Moong dal is easily digestible (when you are starting weaning food for your babies, it always best to start with moon dal), also very filling food because they are high in protein, fiber, low in fat, calories, sodium, rich in Vitamin C, A, E. Tip: 1. Use powdered green gram instead of soap to get healthy and shiny skin texture. 2. Soak green gram for 6 to 7 hours or whole night, make it to fine paste and apply it to the hair, washing them after 30 minutes will help hair to grow faster.
Ingredient 3:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 4:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 5:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 6:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 9:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 10:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 11:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 12:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 13:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Got the exactly, what i was looking from many days!!
ReplyDeleteA "Palak Keerai Kootu", thanks for sharing.
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