Keerai Mulagootal – Keerai Kootu

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Indian meals have at least one lentil based curry everyday. I use the term curry on a broad sense here. When we say Indian curry, the image is that of a creamy, red color gravy with ghee or oil running on the top. But that’s not what you eat at home everyday. Everyday cooking is a completely different than what you get in restaurants.

On an everyday basis, rice is served with a lentil based gravy and some veggies on the side. A popular South Indian gravy is sambar, which is toor dal or pigeon pea cooked with vegetables in a tangy tamarind base. Rasam is another one. In my house, the Kootu comes to a close third place.

There is no single recipe for sambar or rasam or kootu. There are so many different variations for each of these. You can make sambar 5 days a week and yet come up with five completely different flavors each day. For example, this kootu here is a combination of spinach with lentils and coconut. I have another version coming up soon which has pumpkin cooked with dal and with no coconut. So the taste is completely different even though the base of the dish is same.

Kootu is usually a mix of one or  more vegetables cooked with lentils and then rounded off with ground spicy coconut paste. So the recipe has three components. Cooked lentils, cooked vegetables and finally the roasted and ground coconut spice paste.  The coconut paste imparts flavor and it also helps thicken the gravy a bit. What goes into the coconut paste also differs from recipe to recipe. And sometimes its completely skipped also.

Today’s recipe is spinach kootu. This is about a bunch of spinach cooked with lentils. I cannot say that I was a big fan of this preparation when I was a kid, but it is one of my favorites now. I love my mother in law’s mixed vegetable version a lot. It is her weekend special along with masicha keerai (spinach, mashed and cooked in a tamarind base). I am yet to blog that recipe, but will do it soon.

Read on for the recipe.

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Recipe adapted from: Subbu’s Kitchen

Ingredients:

To saute and grind:

  • 1 teaspoon oil
  • 2 tablespoons urad dal
  • 3-4 dry red chilies
  • 1 teaspoon jeera
  • 1/4 cup coconut
  • water as needed

For the kootu:

  • 4 cups spinach, chopped
  • 1/2 cup moong or toor dal, cooked separately
  • 1/4 teaspoon turmeric powder
  • salt to taste
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 dry red chillies

Heat 1 teaspoon oil in a pan. Roast 2 tablespoons urad dal, 3-4 red chillies. Once the dal turns brown, add 1 teaspoon jeera seeds and turn off the heat. Once cool, add to a mixer jar along with 1/4 cup coconut. Grind to a smooth paste adding a little water.

Heat 1 teaspoon oil in a pan, add one teaspoon mustard seeds and 2-3 red chillies to it. You can do the tadka later, but sometimes, I prefer to do it together. Once it splutters, add about 3-4 cups of cleaned and chopped spinach. Add a little water and let it cook. 

Cook 1/2 cup moong dal (or toor dal) with 1/4 teaspoon turmeric powder separately. Add the dal to the spinach once its cooked.

Mix well, add water as needed and add the ground paste. Mix everything in, adding salt to taste. Add water as needed to bring it the consistency you prefer. Serve with rice and pickle.

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13 thoughts on “Keerai Mulagootal – Keerai Kootu

  1. Srivalli Jetti says:

    What a beautiful dish Rajani and that name has such a ring to it!..yes what’s cooked on daily basis never gets featured on the global level and we must strive to do it more often!..simple and comforting meal you have here..

    Like

  2. vaishalisabnani says:

    Ah Kootu ! This is one dish that has to be cooked regularly in my kitchen . Hubby is very fond of it and has told me to cook kootu without bothering to ask him . He doesn’t even need rice or anything on the side .
    I haven’t tried the Spinach one but I am glad I have one more kootu to give him .and this looks fantastic , perfect Protein Rich meal .

    Like

  3. cookingwithsapana says:

    I only tasted toor dal kootu at a friend’s house and totally loved it. Your spinach version looks more incredible and I shall try it soon. Love the whole platter.

    Like

  4. themadscientistskitchen says:

    What you say is true. These simple everyday lentils are indeed the essence of Indian cooking. I am regularly asked are you not fed up with dal everyday.Little can they appreciate the subtle differences added the ingredients make!
    Anyway,kootus are something I have read and never tried. This seems so simple and doable.
    Just one query you have said heat oil and then dry roast urid dal. Can you clarify?

    Like

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