Prepare a checklist. Keep the necessary items near the cooking area

Prepare a checklist. Keep the necessary items near the cooking area

To make the paste: Dry roast coconut, Poppy seeds and cashews in a saucepan over medium heat for 2-3 minutes, until aromatic. Remove, and let cool. Blend in a mixie with mint, coriander, curry leaves and add some water to make a paste.
Heat the coconut oil in a heavy saucepan over medium heat. Add cinnamon, cardamom, cloves.—3 min,. Add onions and stir-fry for 4 minutes. Let it become golden brown. Add ginger garlic paste and stir. Add turmeric powder.

Add kale and stir fry
Stir in paste. Add 3 cups of water. Bring it to boil
and add green peas and stir- 4 minutes. Do not overcook vegetables. Add cooked mung dal. Add 2 cups of water. Stir every now to prevent burning, reduce heat. Bring it to boil

Add potatoes and stir for another 2 minutes on top of the stove

Add salt. Stir in lemon juice and add salt. Turn off the stove. Stir in lemon juice Then only nutrients in kale will be released into blood. Delicious, nutritious and aromatic koottu is ready. taste. Trasnsfer to a serving bowl
Serve with rice, paranthas, or chapati.