Ingredients:

• 1 bunch- Amaranth leaves
• 1.5 tbsp – moong dal
• 1/2 tsp – sambar powder
• A pinch – Turmeric powder
• Salt as needed
• Sugar – a pinch
• To grind:
• 1/4 cup – coconut, grated
• 1/2 tsp – Rice flour
• Water – a little to grind
• To temper:
• 1 tbsp – oil or Ghee
• 1 tsp – mustard
• 1/2 tsp – Urad Dal
• 1 tsp – cumin
• 3 – small Onion

Method:

1. Wash the leaves and chop them finely along with the steam.
2. Pressure cook moong along with the leaves, turmeric, sambar powder and salt.
3. Grind the coconut with rice flour and keep aside.
4. Add the ground coconut mixture to the cooked dal and palak and mix well. Bring to a boil.
5. Switch off the flame and now temper with the items given in the tempering list.
6. Brown the onions nicely which is very important to enhance the flavour of the kootu.
7. Mix well and serve with ghee and rice.