Keerai Kootu is a simple South Indian vegan spinach/palak recipe. Learn to make this healthy Indian spinach stew in the Instant Pot and on the stovetop! This easy recipe can be made in just 30 minutes.
🔍 Quick Look: Keerai Kootu
- 🌍 Cuisine: South Indian
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 10 minutes
- 🕒 Total Time: 25 minutes
- 👥 Servings: 4 people
- 📊 Calories: ~ 178.04 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Instant Pot
- 👩🍳 Flavor Profile: Mildly spiced, and nutritious
- ⭐ Difficulty: Quick and easy to make
Need to Substitute An Ingredient Or Didn't Find The Answers You Were Looking For?
Ask AI To Answer Based On This Specific recipe:
* Disclaimer - I am not responsible for the quality of suggestions AI makes.
Jump to:
What is Kootu
Kootu is a ubiquitous dish in our South Indian household. It is a stew made with vegetables, coconut, and lentils. The consistency is semi-solid and it's mainly served with rice. Normally, the recipe does not call for onion or garlic. It's a dish perfect for when you need to whip up something quickly.
There are numerous kootu recipes and palak keerai kootu is one of them. Vellai Poosanikai Kootu is a classic recipe that we love at home. You can check it out here. The main ingredient in this particular recipe is keerai/palak/spinach, hence the name Keerai Kootu.
What is Keerai Kootu
This Indian spinach dish called Keerai Kootu is also called Paruppu Keerai Masiyal, Pasalai Keerai, Arachuvitta Keerai, or Keerai Molagootal in Tamil. Paruppu means lentils, keerai means spinach, and masiyal means a mashed dish in English. Keerai Masiyal/Molagootal is an old and traditional South Indian TamBrahm recipe.
Yes, this Indian vegan spinach recipe is a childhood favorite. Even today when I miss home and need something comforting, I make keerai kootu. Since this dish is best enjoyed with rice, we make it mostly on weekends. Keerai Kootu is very tasty, mildly flavored, and suitable for all.
Why make veg spinach stew in the Instant Pot
The traditional recipe is divided into 3 parts. First, we need to cook spinach and lentils. Then prepare the coconut paste and lastly bring everything together in a pot.
Making this Indian vegan spinach stew in the Instant Pot saves time and effort. I now only make it in the Instant Pot. It's very convenient. It's a dump-n-forget kind of recipe where everything cooks together.
Why make it
- Made with just one teaspoon of oil
- It is naturally vegan, nut-free, soy-free, and gluten-free
- Needs no special masala or spice blends
- No onion, and no garlic recipe
- Can be made in under 30 minutes using basic pantry essentials
- Is very wholesome and nourishing
- It's a great way to include spinach in your daily diet
🧾 Ingredients Needed
Spinach - Buy good quality spinach and ensure that they are not wilted. You can also use frozen palak in this recipe. Thaw it first and then use it as needed.
Coconut - Traditionally, freshly grated coconut is used. But if unavailable to you, use unsweetened desiccated, shredded, or frozen coconut.
Lentils - There are two kinds of lentils used in this recipe. Toor dal and Urad dal. Instead of Toor dal, you may also use moong or masoor dal.
Spices - Mustard seeds, cumin seeds, and green chillies give it an aromatic flavor. You can use jalapeno or dried red chillies instead of green chillies.
Besides these ingredients, you will also need a Blender and an Instant Pot.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
How To Make Keerai Kootu 🔪
Instant Pot version
- Once the urad dal turns light golden, add the coconut paste and ¼ cup water.
- Drain the water from the lentils and add them to the pot. Give it a mix.
- Next, add the chopped spinach. Mix it all.
- Add water, or vegetable stock, and salt. The level of water should just be 1 inch above the spinach. It should be fully submerged in the water. Turn off the saute mode. Close the lid and select 'Manual/Pressure' mode. Cook for 8 minutes and release pressure naturally. Once done, open the lid and give it a quick stir. Keerai Kootu is ready to serve.
🍽 Serving Suggestions
Keerai Kootu tastes best when served with steamed rice with a side of papad and pickle. This South Indian vegan spinach recipe can also be served as a side for sambhar or rasam. Some also like to serve it with Vathal kuzhambhu. I also like to mix it with South Indian curd rice. Throw in some leftover Paruppu Vadai or Ulundu Vadai for added crunch and flavor. If you are looking for some low-carb options, then serve it with cauliflower rice or quinoa. You can also enjoy it as a hearty lentil spinach soup or serve it as a side for roti/chapati/naan. Serve this as the main course for lunch or dinner.
💭 Priya's Recipe Tips
If you want, you can add a mix of greens (kale, collard greens, beet leaves) instead of just spinach. Just ensure the greens are of good quality and not wilted. You can also use frozen spinach here. Thaw it first and then use the required amount. Don't add too much water when cooking spinach. It doesn't need too much water. You can also use vegetable stock instead. This same recipe can be followed to make lauki, cabbage, French beans, flat green beans (Papdi), gourd, chow chow, or pumpkin.
Keerai Kootu FAQs 📖
You can make it without coconut but that will alter the taste. Follow the recipe as is but skip adding the coconut paste. Instead, you can add a tempering of mustard seeds, green chillies, garlic, and chopped onions in the end. It's an easy and tasty variant of this palak recipe that you can try.
If the Keerai kootu is very thick when done, then add a little water or vegetable stock to get the desired consistency and bring it to a boil. Adjust salt accordingly. If it is too thin or watery, prepare a slurry by mixing 1 tablespoon flour with 2-3 tablespoons of water. Add this to the pot and mix. It will thicken the kootu.
You can use any lentils like moong dal, tur dal, or masoor dal in this recipe. Use fresh, frozen, desiccated, or shredded coconut in this palak recipe. Just ensure it is unsweetened. To boost the protein in here, throw in some beans like black-eyed peas, chickpeas, or kidney beans. Add 1-2 tablespoons of homemade sambar powder along with the coconut paste for a different and delicious flavor.
Add the chopped spinach, toor dal lentils, water or stock, and salt to a pressure cooker or vessel and cook. I usually cook everything in a pressure cooker as it's convenient. Give it 2-3 whistles as the lentils must get well cooked. Do not drain the water once done and keep it aside for now.
Meanwhile, prepare the coconut paste as mentioned above.
Heat oil in a pan, temper mustard seeds, then add urad dal. Fry for 30 seconds or till the urad dal turns golden.
Then add the ground coconut mixture to the pan and fry for 2-3 minutes.
Now add the boiled spinach and lentil mixture to the pan.
Simmer and bring it to a boil. Take it off the flame.
It stays good for 4-5 days in the fridge. Store it in a container with a lid. You can also freeze this spinach stew for 3 months.
More spinach recipes
Recipe 📖
Keerai Kootu | Spinach Lentils Stew
Equipment
Ingredients
To make the coconut paste
- ½ cup shredded coconut
- 2-3 green chillies
- 1 tablespoon cumin seeds
To make the stew
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal
- ½ cup toor dal
- 16 oz spinach
- 2 cups water
- Salt
Instructions
Instant Pot Version
- First, chop and rinse spinach and keep it aside.
- Soak toor dal for 15 minutes.
To make the coconut paste
- In a blender jar, add shredded coconut, green chillies, and cumin seeds.
- Blitz to a smooth paste. Add water if it's too dry. Keep it aside for now.
To make the stew
- Turn on the Instant Pot in 'Saute' mode and add oil. Once it beeps, temper mustard seeds and urad dal.
- Once the urad dal turns light golden, add the coconut paste and ¼ cup water.
- Drain the water from the lentils and add them to the pot. Give it a mix.
- Next, add the chopped spinach. Mix it all together.
- Add water or vegetable stock, and salt. The level of water should just be 1 inch above the spinach.
- Basically, it should be fully submerged in the water. Turn off the saute mode.
- Close the lid and select 'Manual/Pressure' mode. Cook for 8 minutes and release pressure naturally.
- Once done, open the lid and give it a quick stir. Keerai Kootu is ready to serve.
Stovetop version
- Add the chopped spinach, tor dal lentils, water or stock, and salt to a pressure cooker or vessel and cook. I usually cook everything in a pressure cooker as it's convenient.
- Give it 2-3 whistles as the lentils must get well cooked. Do not drain the water once done and keep it aside for now.
- Meanwhile, prepare the coconut paste as mentioned above.
- Heat oil in a pan, temper mustard seeds, and then add urad dal. Fry for 30 seconds or till the urad dal turns golden.
- Then add the coconut mixture to the pan and fry for 2-3 minutes.
- Then add the boiled spinach and lentils mixture to the pan. Simmer and bring it to a boil.
- If the curry is too liquid, then just mix little flour and water and add it to the pan. It will thicken instantly.
Mahajayam says
Excellent Keerai kootu
Priya says
Thank you
ankit says
I’m not that much of an internet reader, to be honest, but your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back down the road
Priya says
Thank you so much.
Maria says
My kind of comfort food <3 Love this!!!!
Priya says
Mine too 🙂
Julia says
This is such a comforting meal! Love that you also made it vegan! Yum!
Priya says
Thank you so much
Sadia Malik says
Can we just use one type of lentil and increase the quantity instead?
Priya says
Toor dal is the main lentil. Urad dal is just used for tempering. You can skip that. Yes, you can increase the quantity of both spinach and toor dal. Hope this answers your question.
Vicky says
Always up for trying new ethnic recipes. If we can't go to an Indian restaurant right now, fixing this recipe at home is a great alternative! Love that there is an Instant Pot version.
Priya says
Oh yes, its really very easy to put together.
Jessie says
I have had very little Indian food before but this sounds and looks amazing!
Priya says
It truly is one of the simplest Indian dishes to make.