Karaikudi Keerai Kootu

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2 small bunches - keerai/amaranth leaves
  • 3 tbsp - paasi paruppu/moong dal
  • 1 tsp - sambar powder
  • 1/8 tsp - turmeric powder
  • As needed - salt
  • A pinch - sugar
  • To grind:
  • 1/4 cup - coconut, grated
  • 1/2 tsp - rice flour
  • A little - water, to grind
  • To temper:
  • 1 tbsp - oil/ghee
  • 1 tsp - mustard
  • 1/2 tsp - urad dal
  • 1 tsp - cumin/jeera
  • 3 - shallots/small onion

How to Make Karaikudi Keerai Kootu

  • Discard the root part of the keerai and wash the leaves twice, in plenty of water.
  • Keep aside for the water to drain.
  • Meanwhile, pressure cook moong dal.
  • Grind the coconut with rice flour and keep aside.
  • Chop the keerai finely with stem.
  • Boil a cup of water, add turmeric, sambar powder and salt, followed by the chopped leaves.
  • Stir the leaves after a minute, to ensure even cooking.
  • Cook till the stems are cooked well and then add the cooked, mashed moong dal and stir well.
  • Add the ground coconut mixture, mix well and bring to a boil.
  • Switch off the flame and now temper with the ingredients, given in the tempering list.
  • Brown the onions nicely, which is very important to enhance the flavour of the kootu.
  • Mix well and serve as an accompaniment or mix this with ghee and rice.
  • Recipe courtesy: Rak's Kitchen