Go Back
+ servings
Print Recipe
5 from 3 votes

Keerai kootu recipe

Keerai kootu recipe, a south Indian kootu is a part of south Indian Tamil lunch menu, served as accompaniment for rice. Stepwise pictures recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 2 small bunches Keerai/ Amaranth leaves I used Mulai keerai with stem
  • ¼ cup moong dal/ Paasi paruppu
  • 1 teaspoon Sambar powder
  • teaspoon Turmeric powder
  • salt As needed
  • Sugar a pinch

To grind:

  • ¼ cup Coconut grated
  • ½ teaspoon Rice flour
  • water little to grind

To temper:

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 teaspoon cumin seeds
  • 4 Shallots/ small onion


  • Remove the root part of the keerai, check for any yellow leaves, infested leaves and take it out.
  • Wash twice or thrice in plenty of water as there will be sand/ dirt. Keep aside for the water to drain. Chop the keerai finely,with stem.
  •  Meanwhile, pressure cook moong dal and grind the coconut and keep aside.
  • Boil a cup of water,vadd turmeric, sambar powder, salt, sugar, followed by the chopped leaves.
  • Turn/ 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.
  • Grind coconut with rice flour and little water to a paste. Add the ground coconut mixture to cooked keerai.
  • Mix well,bring to boil. Switch off the stove.
  • Temper with the items given in the To Temper table in order.


  • Adding sugar helps in retaining green. Adding a tiny pinch cooking soda also helps in retaining the green colour. Make sure it is aluminium free cooking soda.
  • After adding dal, stir often as it might get burnt at the bottom.
  • add more shallots/ small onions if its too tiny. 
  • Do not add rice flour more than mentioned.
  • Instead of sambar powder, use red chilli powder or green chilli along coconut.