Vallarai Keerai Kootu Recipe – Authentic Moong Dal & Spinach Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Vallarai Keerai Kootu Recipe – Authentic Moong Dal & Spinach Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vallarai Keerai Kootu. It’s a comforting South Indian dish, packed with nutrients and flavour. I remember my grandmother making this for me when I was little, and it always felt like a warm hug in a bowl. It’s surprisingly easy to make, and I promise, it’s worth the effort!

Why You’ll Love This Recipe

This Vallarai Keerai Kootu isn’t just delicious; it’s a powerhouse of goodness. It’s a simple, one-pot meal that’s perfect for a weeknight dinner. Plus, it’s a fantastic way to sneak in some extra greens! The combination of the earthy vallarai keerai, creamy moong dal, and fragrant tempering is simply divine. You’ll love how quickly it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to make this delightful kootu:

• 2 cups vallarai keerai (Indian Pennywort)
• ¼ cup moong dal (split yellow lentils) – about 60g
• 1 onion, medium-sized
• 1 tomato, medium-sized
• ¼ cup grated coconut – about 30g
• 1 tsp cumin seeds
• 1 tsp fried gram (pottukadalai)
• 1-2 red chillies, adjust to taste
• 2 tsp oil (I prefer coconut oil, but any vegetable oil works)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 red chilli, for tempering
• 1 pinch hing (asafoetida)
• 4-5 pearl onions (shallots)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Vallarai Keerai: This is the star! It’s a leafy green known for its medicinal properties, especially good for brain health. It has a slightly peppery flavour. You can usually find it at Indian grocery stores, or sometimes at farmers’ markets. If you can’t find it, spinach can be used as a substitute, though the flavour will be different.
• Moong Dal: I’ve used split moong dal here (yellow lentils) because it cooks quickly. You can also use whole moong dal, but you’ll need to soak it for longer – about 30 minutes to an hour – and the cooking time will increase.
• Fried Gram (Pottukadalai): Don’t skip this! It adds a lovely nutty flavour and a slightly grainy texture to the kootu. It’s readily available in Indian stores.
• Oil: Traditionally, South Indian cooking uses coconut oil for its distinct flavour. But feel free to use any neutral vegetable oil like sunflower or canola oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the vallarai leaves a really good wash. Tender stems are perfectly fine to use too! Set them aside to drain.
2. Chop your onion and tomato. Then, soak the moong dal in hot water for about 5-10 minutes. This helps it cook faster.
3. Now, let’s make the coconut paste. Grind the grated coconut, red chillies, fried gram, and cumin seeds into a smooth, fine paste. A little water helps with the grinding.
4. Time for the pressure cooker! Combine the soaked moong dal, vallarai leaves, chopped onion, tomato, and about 1 ½ cups (350ml) of water in the pressure cooker. Pressure cook for 2 whistles on medium heat.
5. Once the pressure has released, carefully open the cooker and give the mixture a good mash with a spoon or potato masher. Add salt to taste and stir in the ground coconut paste.
6. Simmer the kootu for about 5 minutes, allowing the flavours to meld together.
7. While the kootu simmers, let’s do the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and red chilli. Once the urad dal turns golden brown, add the hing and pearl onions. Sauté until the pearl onions turn translucent.
8. Pour this fragrant tempering over the kootu and mix well.
9. Serve hot with rice!

Expert Tips

Want to make this kootu perfect? Here are a few tips I’ve learned over the years:

• Moong Dal Perfection: Don’t overcook the moong dal! It should be soft but still hold its shape slightly.
• Kootu Consistency: The consistency of kootu is a personal preference. If you like it thicker, use less water. If you prefer it thinner, add a little more.
• Tempering Magic: Be careful not to burn the spices during tempering. Keep the heat on medium and watch closely.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavour, use only one red chilli or remove the seeds. For a spicier kick, add more chillies! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: This kootu is often made during festivals like Pongal and Onam as part of a traditional South Indian feast.

Serving Suggestions

Vallarai Keerai Kootu is incredibly versatile. It’s fantastic with:

• Steaming hot rice – a classic pairing!
• Roti or chapati
• As part of a South Indian Thali (a platter with various dishes)
• A side dish with sambar and rasam

Storage Instructions

Leftovers? No problem! Store the kootu 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 Vallarai Keerai and where can I find it? Vallarai Keerai, also known as Indian Pennywort, is a leafy green with medicinal properties. You can find it at Indian grocery stores or farmers’ markets.
• Can I use a different type of dal instead of Moong Dal? While moong dal is traditional, you can experiment with toor dal (split pigeon peas), but it will change the flavour and cooking time.
• How do I adjust the consistency of the Kootu? Add more water for a thinner consistency, or simmer for longer to thicken it.
• Can this Kootu be made ahead of time? Yes, you can make it a day ahead! The flavours actually develop even more overnight.
• What is the purpose of adding hing/asafoetida to the tempering? Hing adds a unique flavour and aids digestion. It’s a staple in Indian cooking!

Enjoy making this delicious and healthy Vallarai Keerai Kootu! Let me know how it turns out in the comments below. Happy cooking!