Name: Keerai Kootu Recipe | Spinach Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 Bunch Spinach / கீரை; 1/4 Cup Moong Dal / பாசிப்பருப்பு; 2 tsp Oil / எண்ணெய்; 10 Shallots / சின்ன வெங்காயம்; Salt / உப்பு (As Required); 2 tsp Oil / எண்ணெய்; 1 tbsp Urad Dal / உளுத்தம்பருப்பு; 1 tsp Pepper / மிளகு; 1 tsp Jeera / ஜீரகம்; 3 Green Chilli / பச்சைமிளகாய்; 2 tbsp Coconut / தேங்காய்; 1 tbsp Oil / Ghee / எண்ணெய்; 1 tsp Mustard Seeds / கடுகு; 1/2 tsp Urad Dal / உளுத்தம்பருப்பு; 1 tsp Jeera / ஜீரகம்; 1 Red Chilli / வரமிளகாய்; 4 Flakes Garlic / பூண்டு; 1 Small Piece Karuvadagam / கருவடகம் ((Optional)); 1 Generous Pinch Hing; 1 Sprig Curry Leaves / கருவேப்பில்லை

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I have tasted this Keerai Kootu Recipe many times in Hotel Saravana Bhavan and I am hooked to this recipe for a decade now. Whenever I go to HSB, I opt for tiffin items only but rarely I order meals, if I see this kootu listed on their menu board. It is prepared with keerai, dal with grounded coconut paste which has the special yet simple spices and seasoned at last. Really believe me, it tastes so yummy and even kids will ask for the second serving. I used siru Keerai (Tropical Amaranth) but you can use other spinach varieties too. It tastes good with Vathal Kuzhambu, Paruppu Urundai Kulambu, Kovil Puliyodharai etc…… I have shared these Spinach Recipes with step by step pics, a short YouTube video If you like it, share it and please don’t forget to subscribe to my channel.

Find my other Recipes using Spinach / Keerai
1. Drumstick Leaves / Moringa Powder
2. Palak Paneer Recipe
3. Spinach / Keerai Vadai
4. Drumstick Leaves / Moringa Keerai Poriyal

Spinach Recipes

Keerai Kootu Recipe | Spinach Recipes

Priya Santhamohan

Keerai Kootu Recipe / Spinach Recipes is prepared with keerai, dal with grounded coconut paste which has the special yet simple spices and seasoned at last.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Kootu Recipes, Side Dish

Cuisine South Indian

Servings 3 People

Calories

Ingredients

1 Bunch Spinach / கீரை
1/4 Cup Moong Dal / பாசிப்பருப்பு
2 tsp Oil / எண்ணெய்
10 Shallots / சின்ன வெங்காயம்
Salt / உப்பு As Required

To Roast and Grind

2 tsp Oil / எண்ணெய்
1 tbsp Urad Dal / உளுத்தம்பருப்பு
1 tsp Pepper / மிளகு
1 tsp Jeera / ஜீரகம்
3 Green Chilli / பச்சைமிளகாய்
2 tbsp Coconut / தேங்காய்

To Temper

1 tbsp Oil / Ghee / எண்ணெய்
1 tsp Mustard Seeds / கடுகு
1/2 tsp Urad Dal / உளுத்தம்பருப்பு
1 tsp Jeera / ஜீரகம்
1 Red Chilli / வரமிளகாய்
4 Flakes Garlic / பூண்டு
1 Small Piece Karuvadagam / கருவடகம் (Optional)
1 Generous Pinch Hing
1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

Rinse the keerai / spinach 4 to 5 times thoroughly and chop it finely. Then chop shallots, green chilli and keep the ingredients ready for 'To Roast and Grind'.
Pressure cook moong dal for 3 whistles, till soft. To a pan, pour 2 tsp of oil and add all the ingredients (except grated coconut) given in the table 'To Roast and Grind'. Then roast till golden colour.
Switch off the flame, add grated coconut and give a quick stir. Once it cools down, transfer it to a mixer.
Pour little water and grind it to a smooth paste. Heat 2 tsp of oil in a pan, add shallots and saute till translucent.
Add chopped keerai and saute till it shrinks a little. Then pour the grounded coconut paste.
Add the cooked moong dal, required salt and stir well.
Cook covered for 2 to 3 minutes, till the kootu thickens a little. To a small pan, pour 1 tbsp of oil and temper it with the ingredients listed in the table 'To Temper'.
Pour it over the kootu and mix everything well.

Serve this Keerai Kootu Recipe with Tamarind Rice.

Video

Notes

Tips for Keerai Kootu Recipe

1. Ensure the spinach is cleaned properly and there is no sand. Also, I suggest to rinse the spinach first and then chop it, so the nutrients will be retained.

2. I used Siru Keerai ( Tropical Amaranth ) but you can use other keerai / spinach too.
3. Adjust green chilli and peppercorns as per spiciness required.
4. I used moong dal, but it can be replaced with toor dal or channa dal too or mix both.
5. For a different taste, channa dal can be soaked in water for 2 hours then cooked slightly and added as a whole without mashing.
6. I suggest using shallots which lends a nice taste to this Keerai Kootu Recipe. But regular onion can also be used.
7. To retain the green colour for any spinach recipes, just add a pinch of sugar when cooking.
8. For a great flavour, use sesame oil or ghee for tempering.
9. Don't skip garlic in tempering, which adds an excellent aroma to the kootu.

Keyword Keerai Kootu Recipe, Spinach Recipes

Method

1. Rinse the keerai / spinach 4 to 5 times thoroughly and chop it finely. Then chop shallots, green chilli and keep the ingredients ready for ‘To Roast and Grind‘.
Keerai Kootu Recipe Steps1
2. Pressure cook moong dal for 3 whistles, till soft. To a pan, pour 2 tsp of oil and add all the ingredients (except grated coconut) given in the table ‘To Roast and Grind‘. Then roast till golden colour.
Keerai Kootu Recipe Steps2
3. Switch off the flame, add grated coconut and give a quick stir. Once it cools down, transfer it to a mixer.
Spinach Recipes Steps3
4. Pour little water and grind it to a smooth paste. Heat 2 tsp of oil in a pan, add shallots and saute till translucent.
Spinach Recipes Steps4
5. Add chopped keerai and saute till it shrinks a little. Then pour the grounded coconut paste.
Spinach Recipes Steps5
6. Add the cooked moong dal, required salt and stir well.

7. Cook covered for 2 to 3 minutes, till the kootu thickens a little. To a small pan, pour 1 tbsp of oil and temper it with the ingredients listed in the table ‘To Temper‘.
Spinach Recipes Steps7
8. Pour it over the kootu and mix everything well.
Keerai Kootu Recipe Steps8
Serve this Keerai Kootu Recipe with Tamarind Rice.