Keerai Thandu Kootu Recipe – Authentic Amaranth Stem & Dal Curry

Last Updated on 2 months by Neha Deshmukh

Keerai Thandu Kootu Recipe – Authentic Amaranth Stem & Dal Curry

Introduction

There’s something so comforting about a simple, home-style South Indian curry. And this Keerai Thandu Kootu – a delicious blend of tender amaranth stems and creamy dal – is exactly that! I remember my grandmother making this every monsoon, using the freshest stems from her garden. It’s a dish that instantly transports me back to her kitchen, filled with warmth and the aroma of spices. It’s healthy, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Keerai Thandu Kootu is more than just a tasty meal. It’s a celebration of simple ingredients and traditional flavors. You’ll love it because it’s:

• Nutritious: Packed with vitamins and minerals from the amaranth stems.
• Flavorful: A perfect balance of earthy, spicy, and subtly sweet notes.
• Easy to make: Ready in under 30 minutes!
• Versatile: Goes beautifully with rice, rasam, or even roti.

Ingredients

Here’s what you’ll need to create this comforting curry:

• 2 cups chopped keerai thandu (amaranth stems)
• ¼ cup tur dal (split pigeon peas) – about 75g
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp urad dal (split black lentils)
• 3 red chillies
• ½ tsp raw rice
• 3 tbsp grated coconut
• 2 tsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about these ingredients a little more. Knowing why we use certain things can really elevate your cooking!

• Keerai Thandu (Amaranth Stems): These aren’t just a tasty vegetable; they’re a nutritional powerhouse! Rich in iron, calcium, and antioxidants, they’re fantastic for overall health. Look for bright green, firm stems – we’ll talk more about selecting them later.
• Regional Variations: Kootu is a staple across South India, but you’ll find slight differences. In Tamil Nadu, it’s often more coconut-based, while Kerala versions sometimes include a touch of tamarind for tanginess.
• Tur Dal: This lentil is the heart of many South Indian dishes. It adds a lovely creaminess and subtle sweetness to the kootu. It’s also a great source of protein!
• Urad Dal & Raw Rice: This combination is magic in the tempering. The urad dal adds a nutty flavor, and the raw rice helps create a beautiful golden-brown color and a slightly thickened sauce.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Keerai Thandu Kootu:

1. First, select tender amaranth stems, wash them thoroughly, and carefully remove any fibrous strings. Then, chop them into 1-inch pieces.
2. In a pressure cooker, combine the tur dal with ½ tsp turmeric powder. Add enough water to cover the dal and pressure cook for 3 whistles, or until it’s soft and easily mashed. Once cooled, mash the dal well.
3. Now, let’s make the masala. Dry roast the urad dal, red chillies, and raw rice in 2 tsp oil until they turn golden brown. Be careful not to burn them! Add the grated coconut and grind everything into a smooth paste. A little water helps with grinding.
4. In a separate pot, cook the chopped amaranth stems in water with salt and ½ tsp turmeric powder until they are tender but still hold their shape. This usually takes about 10-15 minutes.
5. Add the cooked dal and the ground masala paste to the cooked amaranth stems. Simmer for 4-5 minutes, allowing the flavors to meld together. Adjust the consistency by adding a little water if needed – you want it to be thick enough to coat the back of a spoon.
6. Finally, let’s do the tempering! Heat oil in a small pan. Add mustard seeds and let them splutter. Then, add urad dal, red chilli (broken into pieces), and curry leaves. Fry for a few seconds until fragrant. Pour this tempering over the kootu.

Expert Tips

Want to make your Keerai Thandu Kootu even better? Here are a few tips I’ve learned over the years:

• Selecting Amaranth Stems: Look for stems that are bright green, firm, and not too thick. Avoid stems that are woody or have blemishes.
• Consistency is Key: The perfect kootu consistency is neither too thick nor too watery. It should coat the back of a spoon nicely. Add water gradually if it gets too thick.
• Spice it Up (or Down): Adjust the number of red chillies to suit your spice preference. You can also add a pinch of red chilli powder for extra heat.

Variations

Feel free to get creative with this recipe! Here are a few ideas:

• Vegan Variation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Variation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a mild kootu, use only 1 red chilli. For a spicy kick, add 4-5 red chillies or a pinch of cayenne pepper.
• Festival Adaptations: This kootu is often made during festivals like Pongal and Onam as part of a traditional feast.

Serving Suggestions

Keerai Thandu Kootu is best enjoyed hot! Here are some ideas for serving:

• Traditional Accompaniments: Serve with steamed rice and a side of rasam for a classic South Indian meal.
• Pairing with Other Dishes: It also pairs well with sambar, curd rice, or even roti. My family loves it with a simple papadum!

Storage Instructions

Leftovers? No problem! Keerai Thandu Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What is Keerai Thandu and where can I find it? Keerai Thandu are the stems of the amaranth plant. You can find them at Indian grocery stores or farmers’ markets, especially during the monsoon season.
• Can I use frozen Amaranth Stems? While fresh is best, you can use frozen amaranth stems in a pinch. Just thaw them completely and squeeze out any excess water before cooking.
• Can I make this Kootu ahead of time? Yes, you can! The kootu actually tastes even better the next day as the flavors have time to develop.
• What is the best type of rice to serve with Keerai Thandu Kootu? A short-grain rice like sona masuri or ponni rice is perfect for soaking up the flavorful gravy.
• How do I adjust the sourness/tanginess of the Kootu? A squeeze of lemon or lime juice can add a lovely tanginess. You can also add a small piece of tamarind pulp while cooking the amaranth stems.