“Arai Keerai” (அரை கீரை) refers to the amaranth leaves during their middle stages of growth. This kootu can be prepared with any variety of spinach. Here is a compilation of various types of spinach (keerai).
Arai Keerai Kootu is a South Indian vegetarian dish made with arai keerai (greens), lentils, and coconut. It is a healthy and nutritious dish that is easy to prepare and goes well with rice or chapatis.
Arai Keerai Kootu
6
servings10
minutes15
minutesArai Keerai (அரை கீரை) Kootu is a South Indian vegetarian dish made with arai keerai (greens), lentils, and coconut. It is a healthy and nutritious dish that is easy to prepare and goes well with rice or chapatis.
Ingredients
Arai Keerai (greens) – 1 bunch
Green Gram dal – ½ cup
Bengal Gram Dal – 1 tablespoon
Mustard seeds- 1 teaspoon
Urad Dal – 1 teaspoon
Asafoetida powder – 2 pinches
Onion chopped finely – 1 tablespoon
Sambar powder- 1 teaspoon
Turmeric powder- ½ teaspoon
Coconut gratings – 1 tablespoon
Jeera (Cumin) – 1 teaspoon
Black Pepper – 1/4 teaspoon
Oil- 2 teaspoon
Salt – ½ teaspoon or as per taste
Directions
- Begin by soaking the Green Gram Dal and Bengal Gram Dal for half an hour. Afterward, thoroughly wash them and place them in a cooking vessel. Add turmeric powder and enough water, then cook until they become soft.
- While the dals are cooking, pluck the leaves from the stems and wash the keerai (greens) thoroughly. Finely chop the keerai and place it in a thick-bottomed vessel. Add salt, sambar powder, and turmeric powder to the chopped keerai. Sprinkle a handful of water and cook the keerai over low heat.
- Once the keerai is cooked, add the cooked and mashed dals to it.
- Additionally, grind coconut, jeera (cumin), and pepper into a paste and incorporate it into the keerai mixture. If necessary, add a small amount of water to achieve a semi-liquid consistency. Allow the mixture to boil.
- Finally, season the dish with mustard, urad dal, asafoetida powder, and chopped onion.
Recipe Video