Keerai Kootu

Keerai Kootu Recipe - Vegetarian Food from Singapore

Region / culture: Singapore | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Keerai Kootu is a traditional South Indian dish made with spinach and lentils, flavored with coconut and spices. This nutritious and delicious dish is a popular choice for a wholesome meal.

History

Keerai Kootu has been a staple in South Indian cuisine for generations. It is a simple and comforting dish that is often served with rice or roti. The combination of spinach and lentils provides a good balance of protein and vitamins, making it a popular choice for a healthy meal.

Ingredients

0.5 cup Moong daal
340 g spinach
3 tsp cumin seeds (jeera)
6 tsp grated coconut
1 tsp pepper
4 (or less) green chillies

For Seasoning

2 Red chillies
1 tsp mustard
1 tsp cooking oil
salt & asafoetida as required

How to prepare

Boil moong dal and spinach in a pressure cooker for 2 whistles. You can cook them together in the same vessel. Grind the green chillies, pepper, coconut gratings, and cumin seeds. In a wide-mouthed vessel (kadai), heat 2 tsp of cooking oil and add mustard seeds and red chillies for seasoning. Then, add the cooked dal-spinach mixture, salt, and the ground paste. Cook for five minutes, stirring occasionally. Finally, add a pinch of asafoetida.

Variations

You can add vegetables like carrots, beans, or peas to the dish for added flavor and nutrition. You can also experiment with different spices to suit your taste preferences.

Cooking Tips & Tricks

Be sure to wash the spinach thoroughly to remove any dirt or debris.

- You can adjust the spiciness of the dish by adding more or less green chillies.

- To enhance the flavor, you can roast the cumin seeds before grinding them.

- Adding a pinch of asafoetida at the end of cooking will enhance the aroma of the dish.

Serving Suggestions

Keerai Kootu is best served hot with steamed rice or roti. You can also enjoy it as a side dish with any South Indian meal.

Cooking Techniques

Pressure cooking the moong dal and spinach together helps to retain their nutrients and flavors. Grinding the coconut and spices adds a rich and aromatic flavor to the dish.

Ingredient Substitutions

You can use toor dal or chana dal instead of moong dal for a different flavor profile. You can also use frozen spinach if fresh spinach is not available.

Make Ahead Tips

You can prepare the dal-spinach mixture in advance and store it in the refrigerator for up to 2 days. Simply reheat and add the ground paste before serving.

Presentation Ideas

Garnish Keerai Kootu with fresh coriander leaves or grated coconut for a colorful and appetizing presentation.

Pairing Recommendations

Keerai Kootu pairs well with steamed rice, roti, or dosa. You can also serve it with a side of pickle or papad for a complete meal.

Storage and Reheating Instructions

Keerai Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

A serving of Keerai Kootu contains approximately 150 calories, making it a light and healthy meal option.

Carbohydrates

Keerai Kootu is a good source of carbohydrates, with the moong dal providing a healthy dose of complex carbs.

Fats

The grated coconut used in the recipe adds healthy fats to the dish, providing essential nutrients for the body.

Proteins

Moong dal is a rich source of protein, making Keerai Kootu a nutritious and filling meal option.

Vitamins and minerals

Spinach is packed with vitamins and minerals, including vitamin A, vitamin C, iron, and calcium, making Keerai Kootu a nutrient-dense dish.

Alergens

This recipe contains coconut, which may be an allergen for some individuals. Be sure to check for any allergies before consuming.

Summary

Keerai Kootu is a nutritious and balanced meal option, providing a good mix of carbohydrates, proteins, healthy fats, vitamins, and minerals.

Summary

Keerai Kootu is a nutritious and flavorful dish that is easy to prepare and makes for a satisfying meal. With the goodness of spinach, lentils, and spices, this dish is a must-try for anyone looking for a healthy and delicious meal option.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Meena, who lived in a small village in Tamil Nadu. Meena was known for her delicious cooking, and she had promised to teach me how to make one of her favorite dishes - Keerai Kootu.

As we sat in Meena's cozy kitchen, surrounded by the fragrant smells of spices and herbs, she began to tell me the story of how she learned to make Keerai Kootu. She explained that the recipe had been passed down in her family for generations, and that each generation had added their own unique twist to it.

Meena's grandmother had taught her how to make Keerai Kootu when she was just a young girl. She recalled the hours they had spent together in the kitchen, chopping vegetables, grinding spices, and simmering the dish on the stove. Meena's grandmother had a magical way of cooking, using her intuition and knowledge of flavors to create dishes that were always a hit with her family.

As Meena shared her memories with me, I could feel the love and passion she had for cooking. I could see the sparkle in her eyes as she talked about the joy of creating a delicious meal from scratch, using fresh ingredients and traditional methods. I knew then that I wanted to learn how to make Keerai Kootu from Meena, so that I could pass on this treasured recipe to future generations.

Meena began to gather the ingredients for the Keerai Kootu - fresh spinach, yellow lentils, coconut, and a blend of spices that included cumin, coriander, and turmeric. She showed me how to wash and chop the spinach, and how to cook the lentils until they were soft and creamy. She explained the importance of toasting the spices before grinding them into a fine powder, to release their full flavor.

As we worked together in the kitchen, Meena shared more stories with me - about the time her grandmother had accidentally added too much salt to the Keerai Kootu, and how they had to quickly improvise by adding a little sugar to balance out the flavors. She laughed as she remembered the look on her grandmother's face when she tasted the dish and realized what had happened.

After the Keerai Kootu had simmered on the stove for a while, filling the kitchen with its tantalizing aroma, Meena dished it out into bowls and we sat down to eat. The first bite was a revelation - the creamy lentils, the tender spinach, and the rich blend of spices all came together in perfect harmony. I savored each mouthful, knowing that I had discovered a true culinary gem.

As we finished our meal, Meena leaned back in her chair and smiled at me. "Now you know the secret of Keerai Kootu," she said. "Remember to always cook with love and passion, and your dishes will always turn out delicious."

I thanked Meena for sharing her recipe with me, and for inviting me into her home to experience the magic of her cooking. I knew that this would not be the last time I made Keerai Kootu - it had become a part of me, a dish that I would cherish and share with my own family for years to come.

And so, as I left Meena's house that day, with a full belly and a heart overflowing with gratitude, I knew that I had found more than just a recipe. I had found a connection to the past, a glimpse into a world of tradition and heritage that I would carry with me always. And for that, I would be forever grateful.