Home / Recipe / Palak Kuttu/Keerai Mulagootal/Keerai Kootu
10 May, 2018

Palak Kuttu/Keerai Mulagootal/Keerai Kootu

Comments : 29 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Coconut, Curry, Daal or Lentils, Dals or Daal, Diabetics Friendly Foods, For the Tiffin Box, Gravy, Indian Cuisine, Kerala Cuisine, Kid Friendly, Leafy Vegetable, legumes, Meal, Moong Daal-Yellow Lentils, Protein Rich Food, Quick Meals, Side Dish, Simple and Healthy Vegetarian Diet in Old Age, Stew, Tiffin box ideas, Toor Daal, Vegetable Sides on by : ArchanaPotdar Tags: , , , , , , , , , , , , , , , , , , , , , , , , , ,

Palak Kuttu also Keerai Mulagootal and  Keerai Kootu is home cooked everyday Indian curry with dal, yes lentils and spinach, healthy and flavourful.

Palak Kuttu,Keerai Mulagootal,Keerai Kootu

However, let us start at the very beginning…

The roots of the word Curry is a Tamil.

Curries made from vegetables, lentils/ dals are vegetarian curries and curries made from fish, meat, poultry, or shellfish, either alone or in combination with vegetables are non-vegetarian curries. Again, you can have dry curry, where the cooking liquid is allowed to evaporate.  In a wet curry, the gravy has some of the cooking liquid.

Gravy or curry can be different, as the base can be onion, onion tomato, coconut, cream, curds, or even dal.

Palak Kuttu,Keerai Mulagootal,Keerai Kootu

Palak Kuttu,Keerai Mulagootal,Keerai Kootu

The present popular avatar of Curry available in restaurants as a  creamy, red/white/yellow/green in colour gravy with oil running on the top    is popularised in the West by British colonialists from India for spiced dishes, from India, Bangladesh, Sri Lanka, Indonesia, Malaysia, Pakistan, Thai, and other South Asian and Southeast Asian cuisines.

Cooking at home takes into account many factors from the season, availability of local produce, the nutritive requirements and the family tastes into consideration. Food every day is varied, one cannot eat the same food day in and out with the use of different ingredients, herbs and spices.

In South Indian home popular curries are sambhar a lentil based thick stew with veggies in a tangy tamarind base and rasam which is more watery. The third kind is Kootu to which even I am new.

The three sambhar, rasam and kootu can be made in different ways and you will have different flavours.  The addition of simple ingredient like say, a tomato can change the flavour of the curry.

This Kootu recipe I have copied from Rajani, according to her a “Kootu is usually a mix of one or more vegetables cooked with lentils and then rounded off with ground spicy coconut paste.” In the Kootu coconut not only helps thicken the gravy but also gives it an amazing flavour. As I said, what goes in the coconut paste varies from recipe to recipe household to household. Not a fan of coconut? No problems skip it!

Thanks to these combinations, we can have varied kinds of gravies that we can have with roti/rice.

The other dal variety you may be interested in are

Recipe copied from Rajani .

Palak Kuttu,Keerai Mulagootal,Keerai Kootu

Palak Kuttu

Palak Kuttu/Keerai Mulagootal/Keerai Kootu

  • Serves: 4 people
  • Preparation time: 10 minutes
  • Cooking time:20 minutes

Ingredients:

To sauté and grind:

  • 1 tsp oil
  • 2 tbsp urad dal
  • 3-4 dry red chillies
  • 1 tsp jeera/cumin seeds
  • 1/4 cup coconut
  • Water as needed

For the kootu:

  • 4 cups spinach, chopped
  • 1/2 cup moong or toor dal, cooked separately
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 dry red chillies

Method:

For Sauté and grinding:

  • Heat oil in a kadhai/wok add urad dal, red chillies.
  • Let the dal turns brown, add jeera, and turn off the heat.
  • Cool and grind with the coconut to a smooth paste adding a little water. Set aside.

To make the kootu:

  • Cook moong dal or toor dal with 1/4 tsp haldi/turmeric powder.
  •  Heat in a kadhai/wok, add one tsp mustard seeds and red chillies to it.
  •  Once the mustard splutters, add cleaned and chopped spinach. Add a little water and let it cook.
  • Add cooked dal to the spinach mix well.
  • Add the ground paste and water as needed.
  • Mix everything in, adding salt to taste.
  • Add water as needed to bring it the consistency you prefer.
  • Serve with rice and pickle. In my place, we ate it with roti.
Palak Kuttu,Keerai Mulagootal,Keerai Kootu

Keerai Mulagootal

Print Recipe
Palak Kuttu/Keerai Mulagootal/Keerai Kootu
Palak Kuttu also Keerai Mulagootal and  Keerai Kootu is home cooked everyday Indian curry with dal, yes lentils and spinach, healthy and flavourful.
Palak Kuttu,Keerai Mulagootal,Keerai Kootu
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To sauté and grind:
For the kootu:
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To sauté and grind:
For the kootu:
Palak Kuttu,Keerai Mulagootal,Keerai Kootu
Instructions
For Sauté and Grinding:
  1. Heat oil in a kadhai/wok add urad dal, red chillies.
  2. Let the dal turns brown, add jeera, and turn off the heat.
  3. Cool and grind with the coconut to a smooth paste adding a little water. Set aside.
To make the kootu:
  1. Cook moong dal or toor dal with 1/4 tsp haldi/turmeric powder.
  2. Heat in a kadhai/wok, add one tsp mustard seeds and red chillies to it.
  3. Once the mustard splutters, add cleaned and chopped spinach. Add a little water and let it cook.
  4. Add cooked dal to the spinach mix well.
  5. Add the ground paste and water as needed.
  6. Mix everything in, adding salt to taste.
  7. Add water as needed to bring it the consistency you prefer.
  8. Serve with rice and pickle. In my place we ate it with roti.
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Palak Kuttu,Keerai Mulagootal,Keerai Kootu

Keerai Kootu

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29s COMMENTS

29 thoughts on : Palak Kuttu/Keerai Mulagootal/Keerai Kootu

  • May 10, 2018 at 2:18 pm

    Keerai Mulagootal is a fantastic way to include greens in our everyday menu..you have got it done so well!..good to have you back Arch!

     
    • ArchanaPotdar
      May 10, 2018 at 6:26 pm

      Thanks, Valli. It’s great to be back.

       
  • May 11, 2018 at 9:39 am

    I usually make kootu with gourds, but never tried to make keerai kootu. But it is a wonderful way to add greens in diet. Looks so yum Arch..

     
    • ArchanaPotdar
      May 11, 2018 at 9:34 pm

      Thanks, Gayatri. Like I said I am new to this there is a lot to explore.

       
  • May 12, 2018 at 1:39 pm

    Mulagootal is one of my favourite, whenever i feel like having some easy and comforting i cant think more than making mulagootal. Love this dish very much.

     
    • ArchanaPotdar
      May 12, 2018 at 9:12 pm

      😀

       
  • May 15, 2018 at 12:36 pm

    The best way to eat greens and a comfort dish. 🙂 It is so tempting and it come out perfectly well. 🙂 🙂

     
    • ArchanaPotdar
      May 15, 2018 at 8:23 pm

      Thanks, Nisha.

       
  • May 15, 2018 at 4:25 pm

    This is interesting and a new recipe to me, as I have never tried Kootu. Bookmarking it.

     
    • ArchanaPotdar
      May 15, 2018 at 8:23 pm

      We are 2 of us who are in the same boat Renu.

       
  • May 17, 2018 at 5:49 am

    The kootu masala varies from family to family, right. This version sounds flavorful as well. And spinach and dal in any avatar is welcome at home.

     
    • ArchanaPotdar
      May 17, 2018 at 7:37 pm

      My kootu journey begins now. I need to explore.

       
  • May 22, 2018 at 12:49 am

    A healthy and filling curry. I’m learning so much about the South Indian cuisine. Till now didn’t really understand what kootu was.

     
    • ArchanaPotdar
      May 22, 2018 at 7:57 pm

      Welcome to the club Mayuri and mind you I am technically a South Indian. 😀

       
  • Sowmya
    May 23, 2018 at 7:01 am

    Kootu is a lifesaver Archana….I hated it as a child but ever since I started cooking, I make it so often. Love your keerai kootu….makes me want to grab a bowl and slurp on it!

     
    • ArchanaPotdar
      May 23, 2018 at 9:44 pm

      😀

       
  • June 1, 2018 at 2:20 pm

    Not a big fan of kootu!! But urs is something to try for sure! Looks lovely archana!

     
    • ArchanaPotdar
      June 6, 2018 at 10:15 pm

      Thank you, Farah.

       
  • sapna
    June 1, 2018 at 7:56 pm

    I once tasted a simple kootu curry at a friend’s house and totally loved it, this one looks more delicious with spinach.

     
    • ArchanaPotdar
      June 6, 2018 at 10:14 pm

      Thank you Sapna.

       
  • June 1, 2018 at 10:19 pm

    We don’t make molagootal that often Archana. But would like to make it sometime soon.One of the best ways to add greens to the meal.

     
    • ArchanaPotdar
      June 6, 2018 at 10:13 pm

      😀

       
  • June 1, 2018 at 11:14 pm

    Kuttu looks delicious. Thanks fro sharing the recipe.

     
    • ArchanaPotdar
      June 6, 2018 at 10:11 pm

      Thank you, Sushma.

       
  • June 7, 2018 at 6:39 pm

    A delicious and healthy curry. Never used palak this way.

     
    • ArchanaPotdar
      June 14, 2018 at 9:13 pm

      😀

       
  • Pingback: Dazzling Dals – Roundup of Delicious Dals – Cook With Renu

    • ArchanaPotdar
      August 10, 2018 at 8:43 pm

      Thanks.

       

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