Making kids eat greens is like make horse drink water. I have made several attempts to make themselves eat them. About 50% of the my attempts would fail but all the tries are worth it when they lick the bowl clean that too a nutritious bowl full of rice. Once among the tried and tested recipe is this soya palak kootu.
The soya provides enough protein and nothing to say about the palak. The coconut milk flavors the kootu with a creamy touch. I do the tadka without red chillies. For elders we can do that to get a creamy rich kootu.
Palak leaves – leaves alone chopped and packed 2 cups
Soya beans – soaked and pressure cooked with little water for 3 whistles 1 cup
Thick fresh coconut milk – 1 cup
Onion chopped – 1 medium sized
Mustard seeds – ¼ teaspoon
Urad dal – ¼ teaspoon
Peanut oil – 1 teaspoon
Split red chillies -2 (optional)
How to make it?
In a wide thick bottomed skillet add the cooked soya beans, chopped onions and ½ cup of water. Let it cook till the raw smell of onion disappears. Now add the chopped palak leaves. Let it cook. Halfway through add salt as per taste. Once the leaves are cooked add the coconut milk and mix well. Keep stirring which prevents curdling of the coconut milk for 10-20 seconds. Now switch of the stove.
In another thick bottomed vessel heat the peanut oil. Once it is hot add the urad dal and let it trun golden brown. Now add the mustard seeds and when it starts spluttering add the whole mix to the palak kootu. (If you are adding red chillies add them split before the mustard seeds).
Serve with hot rice or roti.
This is my entry to JFI Soya hosted by lovely Sia of monsoonspice.