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Instant Pot Keerai Kootu With Coconut
Author: cookingwithpree
Ingredients
  • 3 cups tightly packed spinach chopped finely
  • 1 onion finely chopped
  • 1/4 cup moong dal preferably soaked for at least 30 minutes
  • 3 tbsp grated coconut
  • 1/2 tsp cumin seeds
  • 2 green chillies
  • 1 handfull coriander leaves
  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dhal
  • 1/4 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 1 sprig curry leaves
  • salt to taste
Instructions
  1. Switch on the saute mode in the IP and add oil. Let the oil become hot and make a tadka by adding mustard seeds, urad dhal, 1/4 tsp cumin seeds, asafoetida, curry leaves and let the mustard seeds splutter.
  2. Then add the finely chopped onions and saute until the onions start turning golden brown.
  3. Meanwhile grind the coconut, 1/2 tsp cumin seeds, coriander leaves and green chillies with little water into a smooth paste.
  4. Now add the chopped spinach, soaked dhal, ground paste, salt to the IP and add 1 cup water (just enough water to cook the dhal)
  5. Switch off the saute mode and cook on manual high pressure for 7 minutes and Natural release for 10 minutes.
  6. Yummy spinach kootu ready. Serve it with rice/roti.
  7. You can skip the onions if you want. It tastes just as delicious without it.
  8. You can also add small pearl onions chopped finely. It tastes even better.
  9. To make the same recipe in a normal pressure cooker, follow the same steps and cook in the pressure cooker for 2 whistles.
  10. You can also add precooked dal to the recipe, in that case, cook in manual high pressure for 4 minutes and Natural release for 10 minutes.