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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 a 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 or raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, rasam varieties.

Can I use any other oil?

Yes, you can use any oil of 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 spice according to your taste.

Kootu recipes in TMF

Kuzhambu recipes in TMF

Pressure cooker based recipes in TMF

Other Spinach based recipes

keerai kootu

spinach moong dal gravy

5 from 2 votes

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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, add both dals and wash well
Add water and turmeric powder, pressure cook for 3-4 whistles
In a mixie jar, add green chilli, coconut, pepper, and cumin seeds and a little water, grind
After the 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 and turmeric powder and cook for 5 minutes
In a small tadka pan, add coconut oil and heat the 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

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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

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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