πΏ Keerai Kootu
(South Indian SpinachβLentil Stew)
A comforting Tamil-style spinach kootu
Spice Level: πΆοΈ Mild
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4
Calories (approx): 180 kcal
π₯ Sacred Spoons & Simmered Memories
πΏ Introduction
Keerai kootu is one of those dishes that quietly nourishes β
the kind that simmers on the stove while life unfolds around it.
Soft greens, gentle spices, and lentils come together in a bowl that feels both grounding and deeply familiar.
βSome foods donβt announce themselves β they simply hold you.β
Keerai Kootu
(South Indian SpinachβLentil Stew)
Photo by Stirred By Spice
π Ingredients
For the kootu base:
2 cups spinach (keerai), chopped
Β½ cup moong dal (yellow split lentils)
1 cup water (for cooking dal)
ΒΌ tsp turmeric powder
Salt, to taste
For the coconut masala:
ΒΌ cup fresh grated coconut
1 tsp cumin seeds
1 green chili (adjust to taste)
For Tempering:
1 tsp coconut oil
Β½ tsp mustard seeds
Β½ tsp cumin seeds
1 dried red chili
A pinch of asafoetida (hing)
Curry leaves (optional)
π½οΈ Instructions
Cook the Dal β Pressure cook or boil moong dal with turmeric and water until soft and mashable.
Cook the Spinach β Add chopped spinach and salt to the cooked dal. Simmer for 5β7 minutes until the greens wilt and soften.
Grind the Masala β Blend coconut, cumin seeds, and green chili into a coarse paste using a little water.
Combine β Stir the coconut paste into the dalβspinach mixture and simmer for another 3β4 minutes.
Temper β Heat coconut oil in a small pan. Add mustard seeds, cumin seeds, dried red chili, hing, and curry leaves. Pour this tempering over the kootu and mix gently.
*Note: For tempering chutneys, I use a small tadka pan like this one. It heats quickly, gives better control over mustard seeds and lentils, and makes seasoning effortless for everyday cooking.
π· Optional Serving Notes
Serve with steamed rice and a drizzle of ghee
Pairs beautifully with rasam or a simple poriyal
Can be enjoyed as a light bowl meal on its own
For the Curious Home Cook
Spices are more than heat or color β theyβre the quiet backbone of everyday Indian cooking.
Used with care, they bring warmth, balance, and depth to even the simplest meals.
If youβve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,
Iβve gathered those foundations into a gentle, practical guide.
π¬ Soulful Note
Keerai kootu is often one of the first greens-based dishes we learn to eat β and later, to cook.
Itβs not flashy, but it teaches balance: how bitterness, softness, and warmth coexist beautifully in a single pot.
π Cookβs Wisdom / FAQs
πCook's Wisdom:
Can I use other greens? Yes β amaranth, fenugreek leaves, or collard greens work well.
No coconut? You can skip it for a lighter version, though coconut adds traditional richness.
Too thick? Add a splash of hot water and gently loosen.
π Nutrition (Per Serving β Approx.)
Calories 180
Protein 9g
Carbs 20g
Fat 7g
Fiber 5g
If Youβd Like to Go Deeper..
Many of the dishes on this page are built on quiet spice knowledge β
the kind learned slowly, through observation, repetition, and care.
If youβd like a deeper understanding of Indian spices and everyday masalas β
how to choose them, use them, and build confidence over time β
you may enjoy the guide Iβve created alongside this kitchen.
ππΆπ The Bottom Line
Keerai kootu reminds us that nourishment doesnβt need drama β just care, patience, and a steady spoon stirring the pot.
𧑠Meet the Heart Behind the Spice
Hi, Iβm Maya Shetty β cook, storyteller, and spice lover.
Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β where simple ingredients and warm flavors turn everyday meals into moments of connection.
π¬ Iβd Love to Hear From You!
Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below β I read every message.
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