Keerai Kootu | Spinach Lentils Stew

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. I have another kootu recipe on the blog. 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, 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 this veg 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

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.

While this is being cooked, prepare rice in a rice cooker. That way you can immediately enjoy keerai rice once it's done. Then rinse and chop the spinach.

Instant Pot version

1. Soak toor dal for 15 minutes.
2. In a blender jar, add shredded coconut, green chillies, and cumin seeds.
3. Blitz to a smooth paste. Add water if it's too dry. Keep it aside for now.
4. Turn on the Instant Pot in 'Saute' mode and add oil. Once it beeps, temper mustard seeds and urad dal.

5. Once the urad dal turns light golden, add the coconut paste and ¼ cup water. 
6. Drain the water from the lentils and add them to the pot. Give it a mix. 
7. Next, add the chopped spinach. Mix it all. 
8. 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. 

Stovetop version

1. 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.
2. Meanwhile, prepare the coconut paste as mentioned above. 
3. Heat oil in a pan, temper mustard seeds, then add urad dal. Fry for 30 seconds or till the urad dal turns golden.
4. Then add the ground coconut mixture to the pan and fry for 2-3 minutes.
5. Now add the boiled spinach and lentil mixture to the pan.
6. Simmer and bring it to a boil. Take it off the flame.

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. 

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.

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 kootu. 

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