Keeraithandu puli kuthi kootu

This belongs to the puli kuthi kootu series recipes. Both my paternal and maternal grand-moms make a variety of puli kuthi kootus and this is one such nutritious, out-of the box, delicious recipe to enjoy for everyone. I bet that this will become a regular in your kitchen.

Ingredients:

Amaranth stems/ Keeraithandu - 150 gms
Tamarind                           - 1 lemon sized ball
Toor dhal                           - 1/4 cup
Sambhar powder                - 1.5 tsps
Asafoetida                          - 1 pinch
Salt                                     - As needed
Turmeric powder               - 1/4 tsp

Masala Powder - to grind

Toor dhal                             - 1 tsp
Red chilli                             - 1 nos
Coriander seeds                   - 1 tsp
Coconut shredded /
Dessicated coconut powder - 1 tsp
Karuvadaam                        - 5 - 7 pieces ( optional) *

To temper

Canola oil                            - 1 tsp + 1.5 tblspns for frying karuvadaam( if using) *
Mustard seeds                      - 1 tsp
Methi seeds/ Vendhayam    - 1 tsp
Asafoetida                           - 1 pinch



Method:

1.) Pressure cook toor dhal with turmeric powder and enough water.
2.) Soak tamarind in lukewarm water and extract syrup as done while making sambhar
3.) Cut amaranth stems/keerai thandu to small thin rings (less than half centimeter thickness)

4.) Heat a saucepan in low- medium heat and add a tsp of oil.
5.) Add mustard seeds to splutter, add vendhayam/ methi seeds and fry till golden brown.
6.) Add asafoetida and then add cut keerai thandu/amaranth stems.
7.) Mix well and let it cook for 5 minutes in low heat mixing well every minute.
8.) Add tamarind syrup, sambhar powder, asafoetida and stir well to mix everything.

9.) Let it come to a boil and allow it to simmer for 10- 15 mins until amaranth stems/keerai thandu is cooked, within which the raw flavour of sambhar powder and tamarind syrup would have been replaced by a wonderful cooked aroma.
10.) Add the desired amount of salt and let it simmer for 3 more minutes
11.) Add pressure cooked toor dhal and stir well. If there is not enough water, add very little to bring it to the consistency of a stew and let it boil for 5 minutes.
12.) In a small flat pan dry roast toor dhal, red chilli, coriander seeds until toor dhal turns glden brown. Bring the heat to low and add shredded coconut/ dessicated coconut powder. Fry till it turns golden brown. Grind this to a powder.
13.) Add this powder to the preparation and mix thoroughly. Let it come to a boil in low to medium heat,
14.) Add 1.5 tblspns of oil to a hot iluppa karandi or a  hot small stir fry pan. Heat oil. Add karuvadaams and fry till golden brown. Take the karuvadaams out of the oil. Drain excess oil and quickly add to  keeraithandu puli kuthi kootu. Mix well. *

It can be had with hot rice and potato/arbi (seppankizhangu)/ raw plantain (vazhakkai) fry.

Note

* Karuvadaam belongs to vadaam ( vathal) family and is made with just urad dhal (ulundhu) and  sun-dried. They are about a cm in diameter and add unique texture and flavour when fried and added to all puli kuthi kootu preparations. For me these puli kuthi kootu preparations are never complete without karuvadaams although it is completely optional and the kootu tastes out of the world without them too.

For curious readers and cooking enthusiasts, if you are interested in the making, I am planning to share the recipe of it in one of the future posts. I will link this recipe to that post too when I do it.

Keerai thandu molagootal /Amaranth stem molagootal

Keeraithandu molagootal is my f-i-l's most favorite. This is a very delicious recipe that I learnt from my mother in law. Enough cannot be stressed about how nutritious and healthy keeraithandu/ amaranthus stem is. It is highly fibrous and has ultra low glycemic load. This recipe is one among the wealth of ridiculously tasty preparations that can be made with keeraithandu.

Ingredients:

Thandu keerai/Amaranthus caudatus                    1 huge bunch

Payathamparuppu/ Mung dhal                             3/4 cup
Turmeric powder                                               1/2 tsp
Salt                                                                   As needed

To powder

Black peppercorns                                                                                  1 tsp
Fresh coconut gratingsor shreddings/  dessicated coconut powder                1 tblspn / 1 tsp
Urad dhal whole / Uluthamparuppu                                                           1 tsp
Curry leaves                                                                                            1 sprig
Cumin seeds                                                                                            1/2 tsp


Method

1. Separate the stem (keerai thandu) from the spinach leaves. Use the leaves for making spinach kootu or sambhar or in many other recipes that can be made with it. This recipe uses only the stem part of thandu keerai/ amaranthus caudatus.
2. Cut the stem into thin rings. In a saucepan add the cut amaranth stems/ keeraithandu and add just enough water to immerse it. Let it come to a boil.
   
   
3. Let it simmer until keeraithandu is cooked. Simultaneously pressure cook payathamparuppu/ Mung dhal with turmeric powder and water to a mashy consistency.
4. Add the pressure cooked mung dhal /payathamparuppu to cooked keeraithandu/amaranth stems. Mix well. Let it come to a boil
5. Dry roast black peppercorns, cumin seeds, urad dhal/uluthamparuppu, curry leaves together until urad dhal is light brown in color and emanates an intoxicating aroma.
6. Grind the dry roasted ingredients along with coconut to a powder and then add water just enough to make it to a thick paste.
7. Add salt to the boiling mixture and let it boil for 3-5 mins. At this stage if the mixture is too thick, add a little water to bring it to the consistency of a gravy. Take care it doesn't get burnt.
8. Add the ground paste and mix well. Bring the heat to medium low and let the mixture come to a boil. Switch off the stove and keeraithandu molaggotal is ready to be served.
   

Keerai thandu molagootal goes very well along with rice, seppankezhangu (arbi)/potato/vazhakkai (raw plantain) roast. It goes very well as a side dish to rasam rice.