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Keerai Kootu


  • Spinach leaves chopped – 2 cups
  • Split green gram (moong dal) – 1/2 cup
  • Oil – 3 tea spoons
  • Salt – as per taste
  • Rice flour if required
For Seasoning 

  • Mustard – 1/2 tea spoon
  • Urad Dhal– 1/2 tea spoon
  • Onion – 1 chopped
  • Curry leaves – few
  • Red dry Chillies - 3


  • Heat the oil in a pan, add Paruppu vadagam and fry till it turn brown. Take vadagam and keep it separate

  • Add the mustard seeds and when the seeds crackle, add urad dhal and fry it till brown and add curry leaves and fry for 20 sec. 
  • Add Onion and fry for little more time
  • Cook Moong  Dal (3/4 th done) with water and salt
  • Add chopped Spinach and let it cook
Tips: you can add 1/4 teaspoon of sugar to prevent the keerai discoloring.
If kootu is thick mix rice flour with water and mix it kootu and let it cooked till preferred consistency. Don't over cook Keerai
  • When Spinach is cooked switch off the stove
  • Mix vadagam just before serving

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