📝 About This Recipe
Keerai Kootu is a comforting South Indian dish featuring nutrient-rich spinach and tender lentils cooked together with a fragrant coconut-based masala. This wholesome stew is a staple in South Indian households, known for its mild flavor and healthy profile.
🥗 Ingredients
For Cooking Dal and Spinach
- 1/2 cup Yellow Moong Dal (Pasi Paruppu) (rinsed)
- 2-3 cups Spinach (Keerai) (cleaned and chopped (any variety like Palak, Arai Keerai, etc.))
- 2-3 cups Water
- 1/4 teaspoon Turmeric Powder
- to taste Salt
For the Masala Paste
- 1/2 cup Freshly Grated Coconut
- 1 teaspoon Cumin Seeds (Jeera)
- 2-3 Green Chilies (adjust to spice level)
- 1/2 inch Ginger
For Tempering
- 2 tablespoons Coconut Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- 1 sprig Curry Leaves
- a pinch Asafoetida (Hing)
- 1-2 Dry Red Chilies (broken into two)
👨🍳 Instructions
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1
Wash and rinse the moong dal thoroughly. Add the dal to a pressure cooker with 2 cups of water and turmeric powder. Pressure cook for 3-4 whistles or until the dal is soft and mushy.
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2
While the dal is cooking, prepare the spinach. Clean, wash, and chop the spinach finely.
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3
In a blender or food processor, combine the grated coconut, cumin seeds, green chilies, and ginger. Add a little water and grind to a smooth paste. Set aside.
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4
Once the dal is cooked, open the pressure cooker and mash the dal slightly with a spoon.
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5
Add the chopped spinach to the cooked dal in the pressure cooker (or transfer to a pot). Add the ground coconut paste and salt to taste. Add more water if needed to reach the desired consistency. Mix well.
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6
Simmer the mixture on medium heat for 5-7 minutes, or until the spinach is cooked and the flavors have melded. Do not overcook the spinach.
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7
Prepare the tempering. In a small pan, heat the coconut oil or ghee. Add mustard seeds and let them splutter.
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8
Add urad dal and dry red chilies. Fry until the urad dal turns golden brown.
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9
Add curry leaves and asafoetida. Sauté for a few seconds until fragrant.
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10
Pour the tempering over the simmering keerai kootu. Mix gently.
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11
Serve the Keerai Kootu hot with rice or roti.
💡 Chef's Tips
Don't overcook the spinach to retain its nutrients and vibrant green color. You can adjust the amount of green chilies according to your spice preference. A pinch of jaggery can be added for a subtle sweetness to balance the flavors. Different varieties of keerai (spinach) can be used, each lending a unique flavor. For a richer kootu, you can add a tablespoon of cooked and mashed toor dal along with the moong dal.
🍽️ Serving Suggestions
Steamed Rice Sambar Rasam Chapati or Roti Appalam (Papad)