Keerai Kootu Recipe – Spinach & Moong Dal with Coconut & Tempering

Last Updated on 2 months by Neha Deshmukh

Keerai Kootu Recipe – Spinach & Moong Dal with Coconut & Tempering

Introduction

There’s just something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that instantly reminds me of my grandmother’s kitchen, filled with the aroma of spices and fresh greens. This Keerai Kootu – a South Indian staple made with spinach (keerai) and moong dal – is a family favorite, and I’m so excited to share my version with you. It’s healthy, flavorful, and surprisingly easy to make!

Why You’ll Love This Recipe

This Keerai Kootu is more than just a delicious meal; it’s a hug in a bowl. It’s packed with nutrients, incredibly satisfying, and comes together relatively quickly, especially if you use a pressure cooker. Plus, the fragrant tempering takes it to a whole new level of deliciousness. Trust me, once you try this, it’ll become a regular on your dinner table!

Ingredients

Here’s what you’ll need to make this comforting Keerai Kootu:

• 2 small bunches Amaranthus/arai keerai (spinach) – about 200-250g
• 2 tbsp Moong dal – about 30g
• 1/8 tsp Turmeric powder – about 0.5g
• 1 tsp Sambar powder – about 5g
• As needed Salt – about 1 tsp (adjust to taste)
• As needed Water – about 1-1.5 cups (240-360ml)
• 1/4 cup Grated coconut – about 30g
• 1 tsp Rice flour – about 5g
• 1/2 tsp Mustard seeds – about 2g
• 1 tsp Urad dal – about 6g
• 1/4 tsp Fenugreek seeds – about 1g
• 1/2 tsp Cumin seeds – about 2g
• 5 nos Small onion – about 50g
• 2 tbsp Oil – for tempering

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Amaranthus/Arai Keerai (Spinach): This isn’t just any spinach! Arai Keerai is a nutritional powerhouse, rich in iron, vitamins, and antioxidants. It has a slightly earthy flavor that pairs beautifully with the dal and coconut. You can substitute with other spinach varieties if you can’t find it, but the taste will be slightly different.
• Moong Dal: I love using moong dal in kootu because it’s light, easy to digest, and cooks quickly. It adds a lovely creaminess to the dish. You could also use toor dal, but it will take a bit longer to cook.
• The Tempering Spices: Don’t skip the tempering! Mustard seeds, urad dal, fenugreek, and cumin seeds create a symphony of flavors that elevate the entire dish. The small onions add a touch of sweetness and texture. This tempering is key to that authentic South Indian taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the keerai (spinach) really well and finely chop it. Set it aside.
2. In a pressure cooker, combine the chopped keerai, moong dal, turmeric powder, sambar powder, salt, and water. Give it a good stir.
3. Pressure cook on low flame for 1-2 whistles. The exact time will depend on your pressure cooker, so keep an eye on it.
4. While the cooker is working its magic, let’s make the coconut paste. Grind the grated coconut and rice flour with a little water to form a smooth paste. Keep it aside.
5. Once the pressure has released naturally, carefully open the cooker. Mash the mixture with a spoon or potato masher until the dal is nice and mushy.
6. Add the coconut paste to the cooked keerai-dal mixture. Mix well and simmer for about 5-7 minutes, until the kootu thickens to your desired consistency.
7. Now for the best part – the tempering! Heat oil in a small pan. Add mustard seeds and let them splutter.
8. Add urad dal, fenugreek seeds, and cumin seeds. Sauté until the urad dal turns golden brown.
9. Add the small onions and sauté until they turn golden brown and slightly translucent.
10. Pour the hot tempering over the kootu and mix gently. That sizzling sound? Pure bliss!
11. Serve hot with rice and a dollop of ghee.

Expert Tips

• Don’t overcook the keerai! You want it to retain some of its vibrant green color and nutrients.
• Adjust the amount of water depending on how thick you like your kootu.
• For a richer flavor, you can add a teaspoon of ghee to the tempering.

Variations

• My Mom’s Touch: My mom always adds a pinch of asafoetida (hing) to the tempering. It adds a lovely savory note.
• Friend’s Favorite: A friend of mine loves adding a chopped tomato to the kootu while it’s simmering.
• Personal Preference: Sometimes, I like to add a little bit of lemon juice at the end for a touch of brightness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using oil for the tempering that is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

If you prefer a spicier kootu, feel free to add a pinch of red chili powder or a finely chopped green chili to the tempering.

Festival Adaptations (Pongal, Onam)

Keerai Kootu is a popular dish during festivals like Pongal and Onam in South India. It’s often served as part of a traditional sadya (feast).

Serving Suggestions

Keerai Kootu is best served hot with:

• Steaming white rice
• A dollop of ghee
• Papadums
• Rasam or Sambar

Storage Instructions

Leftover Keerai 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

What is Keerai Kootu and where does it originate from?

Keerai Kootu is a South Indian dish made with spinach (keerai) and lentils, typically moong dal. It originates from Tamil Nadu and is a staple in many South Indian households.

Can I use other types of spinach besides Amaranthus/Arai Keerai?

Yes, you can! While Arai Keerai is traditional, you can substitute with other spinach varieties like palak (Indian spinach) or regular spinach. The flavor will be slightly different, but it will still be delicious.

Can I make Keerai Kootu without a pressure cooker?

Absolutely! You can cook the moong dal and keerai in a pot on the stovetop. It will take longer – about 30-40 minutes – and you’ll need to add more water.

How can I adjust the consistency of the Kootu?

If the kootu is too thick, add a little more water. If it’s too thin, simmer for a few more minutes until it thickens.

What is the best way to store leftover Keerai Kootu?

Store leftover Keerai Kootu in an airtight container in the refrigerator for up to 3 days.