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5 from 2 votes
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  • 125 g spinach
  • 1/2 cup moong dal
  • 2 tablespoon channa dal
  • 1 tablespoon coconut oil
  • Asofeotida generous

To grind

  • 1/2 cup coconut
  • 2 Greed chilli
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin seeds

To temper

  • 1 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 2 Red chilli
  • 1/2 tablespoon urad dal
  • Asafoetida


  • 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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  1. You can use any variety of green and prepare kootu
  2. Adjust the green chilli according to your taste
  3. Coconut oil enhances the kootu flavor but you can use any oil of your choice
  4. Asafoetida enhances the taste and helps for digestion don't skip it
  5. You can add cumin seeds while tempering 
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