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Keerai kootu recipe

South Indian style spinach dal recipe, no onion no garlic recipe
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: no onion garlic recipes, South indian gravy, South Indian lunch recipes
Servings: 4
Author: Jeyashri suresh

Ingredients

  • 2 bunch Keerai | Spinach* around 4.5 cups
  • 1 &1/2 tsp Sambar powder
  • Salt As needed
  • 2 pinches Asafoetida
  • ¼ tsp Sugar
  • ¼ tsp Turmeric powder
  • ¼ cup Yellow moong dal uncooked
  • 1 tsp coconut oil

To grind

  • 2 tbsp Coconut
  • ½ tsp Jeera | cumin seeds
  • ¼ tsp Black pepper
  • * I used the round spinach you can use arai keerai or mulai keerai or even manathakkali keerai

Instructions

  • Wash the spinach 4-5 times as they have small sands . Chop them finely.
  • Add sambar powder, salt,asafoetida, sugar and turmeric powder
  • Add 1/2 cup of water and cook for 5-7 minutes . Let the raw smell of the sambar powder go and the keerai gets cooked. The keerai will get cooked very fast as they are finely chopped.
  • Pressure cook the moong dal with enough water.
  • Grind the coconut , jeera, and pepper into a fine paste. Add little water if needed while grinding. do not add more.
  • Add the cooked dal and the ground paste too.
  • Mix well and let this boil for 5 minutes .
  • Switch it off.
  • Temper mustard seeds and urad dal in coconut oil.
  • Serve hot with plain rice or as a side dish for Vathal kuzhambu.

Notes

1. If you feel the kootu is bit watery, mix 1 tsp of rice flour and little water and add in the last and boil for 5 more minutes.
2. Keerai kootu can be mixed with hot rice and served with potato fry.