KEERAI KOOTU – Spinach Kootu


Spinach / Keerai is very healthy food for all ages. Cooking spinach at least twice a week is advisable. I am using spinach for today’s recipe. You can use any keerai variety(ariai keerai, mulai keerai, thandu keerai) with this method.



  • Simply serve hot with steamed white rice. Apalam / papadam will be good combination.
  • Serve as side dish with vatha kulambu for rice.

AUTHOR : Dimple             CUISINE : South Indian
COURSE : Side Dish          YIELD :2-3 serving


  • Spinach –  1 pack (app. 3 cups)
  • Moong dal – 1/4 cup
  • Channa dal – 1.5 Tbsp
  • Turmeric – 1/4 Tsp
  • Shallots/small onion(opt) – 2
  • Water – as required
  • salt – as required

For Tempering:

  • Oil – 2 Tsp
  • Mustard seeds – 1/2 Tsp
  • Urad dal – 1 Tsp
  • Hing / Asafoetida – a pinch
  • Curry leaves – 1 string

For coconut paste:

  • Grated Coconut – 1/4 cup ( or less)
  • Cumin seeds – 1 Tsp
  • Red chillies – 2 or 3


  1. Wash moong dal and channa dal together. Pressure cook it with turmeric, hing and required water for 2 whistles.
  2. Grind coconut paste with given ingredients.
  3. Wash spinach twice and drain it. Finely chop it and keep it ready.
  4. Finely chop shallots. (optional)


  1. Place a pan/kadai on medium flame. Add oil.
  2. When it is hot add mustard seeds. When it starts spluttering add urad dal.
  3. Saute till it turns golden brown. Add hing, curry leaves.
  4. Add onion and saute till becomes translucent.(optional)
  5. Add spinach and little water. Spinach will cook soon.
  6. Mash the cooked dal and add it. Give a quick stir.
  7. Add salt and coconut paste. Simmer it for 3-5 min and switch off the flame.


  • You can add cooked dal without mashing.
  • You can mash the cooked spinach with potato masher before adding dal.
  • Adding onion is completely optional.
  • You can do tempering separately and add on the top.

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Step by Step Procedure :





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