- Spaghetti ~ a fistful
- Spinach ~ a bunch
- Red pepper flakes, Salt ~ to taste
- Garlic, chopped fine ~ 2
- Water ~ to boil the spaghetti
- Olive oil ~ 2 Tbsp.
- Boil the spaghetti as per instructions on the package, until al dente.
- Add oil and chopped garlic to a skillet, and turn on the stove. In a low flame, let this be on the stove for about 10 minutes, so that the oil is infused with garlic flavor. Make sure the garlic doesn’t burn.
- Add the spinach and pepper flakes, and saute until the spinach welts.
- Now add the spaghetti and salt and give it a good toss.
- Turn off the stove, and serve with some shaved parmesan cheese on top.
- Spinach, cut roughly ~ 1 bunch (about 2 cups)
- Onion, slit lengthwise ~ 1
- Tomato, chopped into chunks ~ 1
- Tamarind paste ~ 1 tsp.
- Salt ~ to taste
- Oil ~ 1 Tbsp.
- Urud dal, mustard ~ 1 tsp.
- Red chilies ~ to taste
- Water ~ ½ cup, or as needed for desired consistency
- In a pan, add the oil, and once hot add the mustard seeds and the urud dal, and once the mustard splutters add the red chilies.
- Immediately add the onions and saute until they turn soft.
- Now add the tomatoes and saute until they soften as well.
- Add the rest of the ingredients – spinach, tamarind paste and salt, and give it a good mix.
- Now add the water, cover and cook until the spinach has wilted.
- Have this mixed with rice, and a curry (potato fry) on the side.
- Rice ~ 2 cups
- Veggies, chopped – potatoes, cauliflower, peas, carrots ~ 2 cups
- Onion, sliced lengthwise ~ 1/2 cup
- Cumin ~ 1 tsp.
- Cloves ~ 4
- Bay leaves ~ 2
- Cinnamon bark ~ 1
- Salt ~ to taste
- Ghee/Oil ~ 2 Tbsp.
- Water ~ 3 1/2 cups
For the paste:
- Spinach ~ 2 cups
- Cilantro ~ 1/2 cup
- Ginger-garlic paste ~ 1 Tbsp.
- Cumin seeds ~ 1 tsp.
- Green chillies ~ to taste
- Water ~ 1/2 cup
- Blend all the items under the “For the paste” section to a smooth consistency.
- In a pressure cooker, add the ghee/oil, and once hot, add the cumin seeds followed by the cloves, cinnamon and bay leaves.
- Add the onions once the cumin seeds start popping, and saute for a couple of minutes.
- Now mix in the chopped veggies and fry this for a couple more minutes.
- To this, add the blended paste, rice, salt and fry well for about 3 -4 minutes. This is important in order to ensure that the cooked rice grains don’t stick to one another.
- Finally add the water, close the lid and let it cook for 3 whistles.
- Cilantro leaves in the paste can be replaced with mint, or both can be added to get a more enhanced flavor.
Recipe Source Aayi’s Recipes
- Methi ~ 1 bunch
- Moong dal ~ 1/2 cup
- Tomato ~ 1, chopped into pieces
- Onion ~ 1, chopped finely (optional)
- Jeera ~ 1 Tbsp.
- Sambhar powder ~ to taste
- Urud dal ~ 2 Tbsp.
- Asafoetida ~ a pinch
- Pressure cook moong dal with a pinch of turmeric.
- Discard the stems of the methi and wash them leaves well, by immersing it in a big bowl of water and letting the impurities settle to the bottom. Do this process a couple of times to ensure the leaves are clean.
- In a wide saucepan, add the cleaned methi leaves, cooked moong dal, onions, tomato pieces, jeera, sambhar powder, salt and some water. Cover and let it cook until done.
- For the tadka, add about 2 Tbsp. oil and once hot, add the urud dal and let it become light brown. Now add the asafoetida, turn off the flame, and add it to the kootu.
- Replace methi with spinach to make spinach kootu.