Keerai Kadalai (Spinach Chickpeas) Kootu

Keerai kadalai kootu is a traditional South Indian dish. It is made with spinach (keerai) and chickpeas (kadalai). They are cooked in a coconut-based gravy. It is a nutritious and flavorful dish that is often served as a side dish with rice or chapati. The spinach adds a fresh and earthy flavor, while the chickpeas give protein and texture to the dish. Overall, keerai kadalai kootu is a wholesome and satisfying dish that is popular in South Indian households.

Start by thoroughly washing and roughly chopping the spinach. In a kadai, heat a couple of teaspoons of oil and temper mustard seeds until they pop. Add urad dal, chopped onion, and a pinch of asafoetida, frying until the dal is light brown. Stir in the spinach and allow it to cook in its own moisture over low heat. Meanwhile, grind coconut gratings, cumin seeds, green chilies, and rice flour into a fine paste. Once the spinach is tender, add boiled chickpeas and the coconut paste to the mixture. Season with salt, add a little water if necessary, and let it all simmer briefly.

This kootu is a delightful combination of textures and flavors, perfect as a nutritious accompaniment to rice.

Keerai Kadalai (Spinach Chickpeas) Kootu

Recipe by S Kamala

Course: Kootu, SidesCuisine: Indian, tamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

keerai kadalai kootu – a nutritious dish of spinach, chickpeas, and coconut gravy. Perfect as a side with rice or chapati!

Ingredients

• Spinach – 1 bunch (or 1 bowl chopped)

• Cooked Chickpeas (Kondai kadalai) – 1 cup

• Onion chopped – 2 tablespoons

• Salt – ½ teaspoon or as per taste

• To grind:

• Coconut gratings – 2 tablespoons

• Green Chillies – 2

• Jeeragam (Cumin) – 1 teaspoon

• Rice flour – 1 teaspoon

• For Seasoning:

• Oil – 2 teaspoons

• Mustard – ½ teaspoon

• Urad dal – 1 teaspoon

• Asafoetida powder – 2 pinches

Directions

• Clean and wash the spinach thoroughly in water. Chop it roughly.
• In a thick-bottomed kadai, heat 2 teaspoons of oil. When hot, add mustard seeds. Once they start to pop, add urad dal, chopped onion, and asafoetida powder. Fry until the dal turns light brown.
• Add the chopped spinach and mix well. Reduce the flame to low and let it cook. No need to add water as the spinach will cook in its own moisture.
• Meanwhile, in a mixer jar, add coconut gratings, cumin seeds, green chilies, and rice flour. Grind to a fine paste.
• Once the spinach is cooked, add the boiled chickpeas (Kondai kadalai) along with the ground coconut paste.
• Add salt and a little water if needed, then mix well.
• Allow the mixture to boil for a few minutes, then remove from heat.

Recipe Video