August 10, 2012

Keerai Kootu

The best part about Spinach is that it cooks in seconds... and, it tastes great... and, its yummy!

This yummy, healthy dish is a must have every week! My husband loves Spinach and this makes me to try out many Spinach-y dishes. This recipe is specially here for one of my good friends.

Serves: 3 people


Spinach - 1 bunch
Moong Dhall - 3/4 cup
Dry Red Chillies - 5
Channa Dhall/Kadalai Paruppu - 1/2 tablespoon
Hing/Asafoeitda/perungaayam - a pinch
Sambar Powder - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Jeera or Mustard - 1 tablespoon
Coconut Oil - 1 tablespoon (optional)
Salt - to taste


1. Pressure cook the moong dhall to 3-4 whistles.
2. Cut the spinach into small pieces randomly. Wash it well thrice to remove any mud sticking to the leaves.
3. Boil the spinach with a few drops of water with turmeric powder.
4. Once the spinach is boiled, add the cooked moong dhall, sambar powder and salt. Mix well.
5. Let it cook well till the smell of sambar powder is gone.
6. For the tempering, heat oil and add jeera or mustard. Add hing, dry chilli and channa dhall. Finally, add it to the spinach mixture and mix well.
7. Add the coconut oil just before serving for an additional flavor.

Yummy Keerai Kootu is ready to serve!


1. Don't add a lot of water when boiling the spinach. The spinach will let out its own water.
2. You can also add grated coconut to the kootu.

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