🌿 Keerai Kootu

(South Indian Spinach–Lentil Stew)

A comforting Tamil-style spinach kootu

Spice Level: 🌶️ Mild
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4
Calories (approx): 180 kcal

🥄 Sacred Spoons & Simmered Memories

🌿 Introduction

Keerai kootu is one of those dishes that quietly nourishes —

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.

“Some foods don’t announce themselves — they simply hold you.”

Keerai Kootu

(South Indian Spinach–Lentil Stew)

Photo by Stirred By Spice

📝 Ingredients

For the kootu base:

  • 2 cups spinach (keerai), chopped

  • ½ cup moong dal (yellow split lentils)

  • 1 cup water (for cooking dal)

  • ¼ tsp turmeric powder

  • Salt, to taste

For the coconut masala:

  • ¼ cup fresh grated coconut

  • 1 tsp cumin seeds

  • 1 green chili (adjust to taste)

For Tempering:

🍽️ Instructions

  • Cook the Dal – Pressure cook or boil moong dal with turmeric and water until soft and mashable.

  • Cook the Spinach – Add chopped spinach and salt to the cooked dal. Simmer for 5–7 minutes until the greens wilt and soften.

  • Grind the Masala – Blend coconut, cumin seeds, and green chili into a coarse paste using a little water.

  • Combine – Stir the coconut paste into the dal–spinach mixture and simmer for another 3–4 minutes.

  • Temper – 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.

🍷 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 — they’re the quiet backbone of everyday Indian cooking.


Used with care, they bring warmth, balance, and depth to even the simplest meals.

If you’ve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,

I’ve gathered those foundations into a gentle, practical guide.

💬 Soulful Note

Keerai kootu is often one of the first greens-based dishes we learn to eat — and later, to cook.

It’s not flashy, but it teaches balance: how bitterness, softness, and warmth coexist beautifully in a single pot.

📚 Cook’s Wisdom / FAQs

📚Cook's Wisdom:

  • Can I use other greens? Yes — 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.

📊 Nutrition (Per Serving — Approx.)

  • Calories 180

  • Protein 9g

  • Carbs 20g

  • Fat 7g

  • Fiber 5g

If You’d Like to Go Deeper..

Many of the dishes on this page are built on quiet spice knowledge —

the kind learned slowly, through observation, repetition, and care.

If you’d like a deeper understanding of Indian spices and everyday masalas —

how to choose them, use them, and build confidence over time —

you may enjoy the guide I’ve created alongside this kitchen.

🍃🌶🍃 The Bottom Line

Keerai kootu reminds us that nourishment doesn’t need drama — just care, patience, and a steady spoon stirring the pot.

🧡 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty — cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart — where simple ingredients and warm flavors turn everyday meals into moments of connection.

💬 I’d Love to Hear From You!

Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below — I read every message.

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