Keerai kootu recipe | spinach moong dal | spinach kootu | keerai kootu | chettinadu keerai kootu | moong dal spinach gravy | kootu recipes | South Indian kootu | paruppu Keerai masiyal with step-by-step pictures and video recipe. Check out the keerai kootu recipe and if you like the video pls SUBSCRIBE to my channel.
Keerai kootu recipe | spinach moong dal | spinach kootu | chettinadu kootu recipe | moong dal spinach gravy | kootu recipes | South Indian kootu | paruppu Keerai masiyal | Keera kootu brahmin style | hotel-style Keerai kootu is an easy, tasty healthy spinach dal that goes well with tamarind based kuzhambu variety, rasam variety. It is also a tasty rice accompaniment
What kind of spinach should I use for kootu?
Back in India, We make Keera kootu with ponnanganni keerai , arai keerai,pasala Keerai manathakkali Keerai,Siri keerai, etc. here in the US I buy fresh Keerai from Indian stores or box spinach from Costco. You can also use kale or other greens for preparing kootu. Kale Poriyal and kale chips are some of my favorites.
Should I add sugar/jaggery to the keerai kootu?
No, it is optional, spinach cooked with little sugar retains green color, enhance the color so I prefer adding it.
What kind of dal should I use for Spinach Moong dal?
In our home, I prefer using Moong dal for my kootu varieties. For Keerai kootu I have used little Channa dal. You can use any dal of your choice.
How to make instant pot Keerai kootu?
You can grind coconut and add mixed dal, spinach, ground mixture, water (1 + 3/4 cup water) cook in rice mode, and do natural pressure release
Should I add Asofeotida twice?
Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it twice. You can add the Asofeotida according to your choice.
What is the best combo for Keerai kootu?
It tastes best as a rice accompaniment when paired with potato roast, raw banana roast. It also goes well as a side for tamarind based kuzhambu variety, rasam variety.
Can I use any other oil?
Yes you can use oil if your choice but coconut oil gives the best flavor for the coconut-based Keerai kootu recipe
Can I use red Chilli?
I generally use red Chilli for Keerai Molagootal and green Chilli for spinach kootu but you can use any Chilli of your choice. Adjust the spicy according to your taste.
Pressure cooker based recipes in TMF
Other Spinach based recipes
Ingredients
- 125 g spinach
- 1/2 cup moong dal
- 2 tbsp channa dal
- 1 tbsp coconut oil
- Asofeotida generous
To grind
- 1/2 cup coconut
- 2 Greed chilli
- 1/4 tsp pepper
- 1/2 tsp cumin seeds
To temper
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 2 Red chilli
- 1/2 tbsp urad dal
- Asafoetida
Instructions
- In a cooker, separator add both dals and wash well
- Add water and turmeric powder, pressure cook for 3-4 whistle
- In a mixie jar add green chilli, coconut, pepper, and cumin seeds and little water, grind
- After cooker pressure releases naturally prepare kootu
- In a wide pan add spinach, water, turmeric powder, salt, and sugar, cook for 2 minutes
- Furthermore add the ground mixture, little mixie water and cook for 3 minutes
- Add cooked dal and give a good mix
- Furthermore add asafoetida, turmeric powder and cook for 5 minutes
- In a small tadka pan add coconut oil and heat oil
- When the oil is hot add mustard seeds, urad dal, red chilli, and let them splutter
- Finally, add asafoetida and turn off the stove
- Transfer the tadka to the kootu, mix well and serve
Video
Notes
- You can use any variety of green and prepare kootu
- Adjust the green chilli according to your taste
- Coconut oil enhances the kootu flavor but you can use any oil of your choice
- Asafoetida enhances the taste and helps for digestion don't skip it
- You can add cumin seeds while tempering
Ingredients:
125 g spinach
1/2 cup moong dal
2 tbsp channa dal
1 tbsp coconut oil
Asofeotida generous
To grind
1/2 cup coconut
2 Greed chilli
1/4 tsp pepper
1/2 tsp cumin seeds
To temper
1 tbsp coconut oil
1/2 tsp mustard seeds
2 Red chilli1/2 tbsp urad dal
Asafoetida
How to make Keerai kootu with step by step pictures
- In a cooker, separator add both dals and wash well
- Add water and turmeric powder, pressure cook for 3-4 whistle
- In a mixie jar add green chilli, coconut, pepper, and cumin seeds and little water, grind
- After cooker pressure releases naturally prepare kootu
- In a wide pan add spinach, water, turmeric powder, salt, and sugar, cook for 2 minutes
- Furthermore add the ground mixture, little mixie water and cook for 3 minutes
- Add cooked dal and give a good mix
- Furthermore add asafoetida, turmeric powder and cook for 5 minutes
- In a small tadka pan add coconut oil and heat oil
- When the oil is hot add mustard seeds, urad dal, red chilli, and let them splutter
- Finally, add asafoetida and turn off the stove
- Transfer the tadka to the kootu, mix well and serve
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