Keerai kadalai kootu is a traditional South Indian dish made with spinach (keerai) and chickpeas (kadalai) 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 provide protein and texture to the dish. Overall, keerai kadalai kootu is a wholesome and satisfying dish that is popular in South Indian households.
%20Kootu){kind=link}
Keerai Kadalai (Spinach Chickpeas) Kootu
4
servings10
minutes10
minuteskeerai 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 (Kondaikadalai) – 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 (Kondaikadalai) 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.