Palak Kootu

Palak Kootu
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 Palak Kootu, Palak is really a good pack of iron.. this can be relish with Roti’s or with rice too.. very easy and comfort dish for all time, the recipe adopted from my neighbour.. she use some kitchen king masala for this curry, i skip kitchen king masala and used some south Indian Sambar masala.
While cooking Palak, make a note on it.. i never add salt for palak fry, some time if i have to cook in big quantity then i put a pinch of salt to it.. i heard there is some slaty taste in palak, in this recipe i fry this coot with some tomatoes, so i added salt to compensate tomato taste.. If you like to add some cooked dhal, then add them in the last stage for a variation..  and this is my 89th contionus post..


Palak 1 bunch
Onion 1/4 cup 
Tomato 2 nos(small)
Garlic 3-4 pods
Oil 2 tsp
Mustard 1/4 tsp
Urad dhal 1/2 tsp
Jeera 1/2 tsp
Turmeric Powder a pinch
Sambar Powder 1/2 tsp
Salt 1/4 tsp



Chop onion, tomato, garlic and keep aside..
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Wash clean the Spinach, chop them..
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 Heat a pan with oil, Temper with mustard, Jeera, urad dhal, fry the onion and garlic.. 
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 Once the onions turn pink color, add in the chopped spinach.. Cover this with a pan and cook till they turn soft.. (no need add salt now)
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Add in chopped tomatoes, again cover and cook..
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 Once the tomatoes get mushed,  sprinkle some salt ( Usually palak will have salty tasty, i add only a pinch of slat for palak, some time i never add salt for palak fry, Here i add some tomatoes thats why i recommend to add salt to compensate the tanginess) Add in the sambar powder, Turmeric powder..
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Give a good mix, keep this in high flame for 2-3 mins and cook the palak..  
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Ready to serve. 

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