Keerai is the Tamil name for Green Leafy vegetables in general . Spinach is known as palak keerai , fenugreek is known as Vendhiya Keerai , Amaranthus is known as Arai Keerai , Dill Leaves is known as Soi Keerai ,Drumstick leaves as Murunga keerai so on and so forth.
We all know how healthy and beneficial is the inclusion of greens in our daily diet . So pls do make it a point to include greens as a part of diet atleast once or twice a week . Of course please exercise caution and consult your Doctor if greens need to be avoided due to underlying medical conditions.
I am very fond of keerai sambar, keerai masiyal and keerai kootu in south indian cuisine whereas in North Indian cuisine my favorites are Dal Palak,Palak Paneer , Methi theplas, Palak Paratha which feature frequently on our meals regularly.
Keerai kootu has been my childhood favorite and I would eat this almost everyday as a little girl . The mild sweetness from the cooked moong dal blends well with the coconut jeera paste and cooked palak and the final tempering of mustard in coconut oil simply elevates the flavor profile of the kootu. You can pair it with some delicious sambar rice or mix this kootu with some steamed rice and ghee and enjoy as is. You can use any variety of keerai for this kootu,but I personally love palak. I don't like Methi in kootu as it imparts a slightly bitter taste to the kootu which puts me off.
The green Leafy vegetables need to be cleaned very well before using. There may be a chance of lot of weeds or some rotten leaves hidden in the bunch . I am sharing a detailed video on how to clean the green Leafy vegetables at ease. If the stems are tender,I chop them finely and use it too while making the kootu.
If you are a lover of exotic greens, then Baby Bokchoy and Shitaake stir fry by Preethi will be the best choice. I was paired with Preethi for August's Theme of Leafy Greens theme suggested by Seema of Mildly Indian.
A simple lunch platter of keerai kootu, jeera pepper rasam and beetroot curry with fried papads. (Pic updated on Nov 5th 2024)
Cooking Time - 20 mins
Serves - 2 to 3
Ingredients
1.5 cup cooked moong dhall
1/4 cup grated coconut
1tsp jeera
1/2 tsp pepper
2 to 3 dry red chillies / 1 tsp red chilli powder
2 tsp coconut oil
1 tsp mustard seeds
1/2 tsp udad dhall
Pinch of asafoetida
Salt as needed
Method
- Clean and wash the spinach bunch well . Finely chop the palak and cook it well . No need to pressure cook .you can cook it in regular open pot until the raw flavor is lost. Use a heavy bottomed pan always.
- Grind the coconut, jeera ,pepper, red chillies to a fine paste with sufficient water.
- Once the palak is cooked, add this coconut paste,bring it to a rolling boil and then add the cooked moong dhall .
- Ensure the cooking is on medium flame and you are stirring constantly to avoid burning . Moong dhall and coconut paste will stick to the pan very quickly.
- Once the kootu reaches a rolling boil,turn off and prepare a tempering of mustard, udad dhall and asafoetida in coconut oil and pour it over the kootu . Relish the kootu with rice and papads.
Interesting how different states of India have different ways of cooking palak and moong dal. Gujaratis make a simple sabji using both. I like this keerai kootu you've made. Book marking this recipe to try out something different in my kitchen.
ReplyDeleteThis is a staple in our house. Nutritious and easy to prepare, Keerai Kootu tastes so lovely with hot rice. Lovely detailed recipe, Priya!
ReplyDeleteThanks Priya now I know what to make with the package of palak in my vegetable basket. I wanted to make a mild curry and now tomorrow we will enjoy this palak kootu with our rotis and rice.
ReplyDeleteThe comfort of keerai kootu is indescribable with rice and some papad. We will love to make this as our sunday meal.
ReplyDeleteInteresting way of making this kootu. We make it completely different and never used coconut in it.
ReplyDeleteInteresting way of making this kootu. Never tried with coconut, would love to make this
ReplyDeleteWe love keerai kootu and almost once a week, we make it. Will be so good to eat with hot rice and ghee. Your pictues are tempting
ReplyDeleteKeerai kootu is one of my favourite, your kootu looks very inviting. I love to have it with hot hot bhakri/jowar rotis😋
ReplyDeleteKeerai Kootu seems so tasty with hot rice. Lovely detailed recipe..... Interesting way of making it here !
ReplyDeleteKeerai Kootu looks good and ideal to serve with hot steamed rice. Bookmarked your recipe to make it soon.
ReplyDeleteKeerai Kootu with freshly ground masala is so delicious and comforting. I love your recipe. I can’t wait to make it soon. Just need some hot rice , pickle and sandige to polish it off . - Preethi
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