Keerai Kootu

Name: Keerai Kootu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g spinach (washed and roughly chopped); 0.5 cup moong dal (rinsed well); 2 cup water (for cooking); 0.25 cup coconut (fresh, grated); 1 tsp cumin seeds; 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken); 8 pcs curry leaves

RATING

4.4/5(68)

TASTE SCORE

7/10

A homestyle South Indian kootu made with spinach, moong dal, coconut, and mild spices. It cooks into a soft, comforting dish that sits somewhere between a dal and a vegetable stew, perfect with hot rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

161 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Prep the greens and dal.
1.Pick, wash, and roughly chop the spinach.
2.Rinse the moong dal until the water runs mostly clear.
3.Slit the green chili and keep the coconut and cumin seeds ready.
pressure cook · ~12 min
Cook the dal until soft.
Add moong dal, 1 cup water, and turmeric powder to a pressure cooker. Cook for 2 whistles or until the dal turns soft and mashable.
TIPDo not overfill the cooker. Soft dal helps the kootu come together without turning pasty.
mix · ~3 min
Grind the coconut mixture.
Grind the coconut, cumin seeds, and green chili with a few spoonfuls of water to a coarse paste.
boil · ~5 min
Cook the spinach.
Add the chopped spinach to a pot with the remaining 1 cup water and cook over medium heat until wilted and soft.
TIPCook just until the leaves soften to keep the color fresh.
simmer · ~5 min
Combine and simmer the kootu.
1.Add the cooked dal to the spinach and mix well.
2.Stir in the ground coconut paste and salt.
3.Simmer gently for 4 to 5 minutes until thick and well blended.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili and curry leaves and fry for a few seconds.
TIPKeep the heat medium so the urad dal turns golden, not dark brown.
assemble · ~1 min
Pour the tempering over the kootu.
Pour the hot tempering over the simmering kootu and mix once gently.
serve
Serve hot.
Serve Keerai Kootu hot with steamed rice and a simple South Indian meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the cooked moong dal lightly before adding it to the spinach so the kootu gets a creamy body without needing extra coconut.
2
Do not overcook the spinach; once wilted and soft, stop cooking to keep the kootu green and fresh-tasting.
3
Grind the coconut-cumin-chili mixture slightly coarse, not completely smooth, for a more traditional kootu texture.
4
Add the ground coconut paste only after the dal and spinach are combined, then simmer gently to prevent splitting or a raw coconut taste.
5
Pour the tempering over the hot kootu at the end and cover for a minute to trap the aroma of curry leaves and coconut oil.
6
If the kootu thickens on standing, loosen it with a splash of hot water before serving rather than boiling it hard again.
7
This dish keeps well for a day in the fridge; reheat on low heat so the spinach stays mellow and the coconut does not turn oily.