Sweetpotato leaves parippu kootu.
Easy, gluten-free, vegan, side dish for steamed rice
Ingredients
To cook the dal.
- 1/2 cup Moong dal deskinned and split green gram
- 2 cups drinking water
for the greens
- 2 bunches sweet potato leaves
- salt to taste
- 1/4 tsp turmeric powder
- 1/4 tsp roasted cumin powder
for the gravy mix
- 2 tbsp roasted chickpea porikadalai, pottukadalai
- 3 - 4 tbsp grated coconut
- 1 small dry red chillies
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
for the tempering.
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 2-3 dry red chillies
- 1/4 tsp cumin seeds
- 1-2 cloves garlic ( crushed)
- 5-6 curry leaves
Instructions
- Wash the mung beans and set aside.
- Wash clean and chop the tender sweet potato leaves.
- In a small cooking pot bring the two cups of water to a boil and add the mung beans.
- Stir occasionally and let the mung beans cook.
- When they are nearly ready they will hold shape but will crush when squished between your fingers. At this time add the prepared sweet potato leaves, salt, turmeric and roasted cumin powder. Cover and cook for 5 minutes.
- While it is cooking assemble the ingredients for the gravy and bring them to a fine powder or, add a few tbsp of water and grind them smooth.
- Add this to the cooking dal, leaf mix and simmer with stirring for a 5 - 10 minutes.
- In a small pan heat the coconut oil.
- Add the mustard seeds and when they splutter add the cumin, red chillies, crushed garlic (optional) and curry leaves.
- Allow this to roast and add this mix to the simmering kootu.
- Remove from heat and the kootu is ready to serve.
Notes
Meal prep this recipe:
It is easy to make double quantities of this recipe and save a portion for later. The recipe will stay well in the refrigerator for 2 days in a sealed container. It can be frozen for up to 3 months in well-sealed containers. To use, defrost in a microwave oven and enjoy immediately. Do not refreeze the remaining portions.
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