Sirukeerai is good source of vitamin A, vitamin C, and folate; they are also a complementing source of other vitamins such as thiamine, niacin, and riboflavin, plus some dietary minerals including calcium, iron, potassium, zinc, copper, and manganese.
- 3 cups – Sirukeerai (Chopped finely)
- 1/4 cup – Split green gram (paasi paruppu)
- 15 nos – Sambar onion
- 2 nos - Red chilies
- 1 tsp - Cumin seeds
- 3 clove – Garlic (crushed with skin)
- Cook paasi paruppu(moong dhal) in a kadai until soft. Add chopped keerai, onion, red chilies along with required salt and let it cook for 10 minutes in medium flame. See to it that there is at least a cup of water in the kadai for the keerai to get cooked.
- Kootu should be in a semisolid form. Add cumin seeds and crushed garlic pods with skin to the kootu and switch off the stove.
- Too much of paasi paruppu will spoil the real taste of the green.